When I casually mentioned that want to cook steamed suet pudding, my mom got that nostalgic look on her face and said how much she loved steamed puddings. When her mom (my grandmother) ran the restaurant (out of their home) in the 1950s, she would often serve steamed puddings for dessert. She would make little individual ones as well as bigger table sized cakes. Mom started telling me about this great recipe that she had in one of Mamie’s old cookbooks. We looked everywhere, but couldn’t find that certain cookbook. Instead, I simply used one of the recipes I found at forums. This particular recipe used ounces instead of cups, so I had to dig out a kitchen scale and rig up a paper plate to hold the ingredients. It was quite an adventure in baking.
We happened to have one of Mamie’s old steam pudding molds, complete with lid. I put it into one of the very largest pasta pots in my kitchen and boiled it for 2 1/2 hours. When it was done, I opened a jar of hard sauce from our pantry and gave Mom a slice. It was fun to see her eyes close as she was transported back to her childhood with one bite.
1. Info for Steamed Pudding
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Steamed Pudding
- 4 ounces flour
- 1½ tsp baking powder
- 4 ounces graham cracker crumbs
- 3 ounces sugar
- 3 ounces lard (couldn’t find suet in Podunk, AZ)
- 1 egg
- 3 ounces chopped dates
- 3 ounces golden raisins
- Combine sugar, lard and graham crumbs with mixer.
- Add egg.
- Combine dry ingredients and add.
- Moisten with milk.
- Fold in dates and raisins.
- Pour into a very well greased and floured mold/pan/bowl and cover with parchment secured with a rubber band.
- Place in a steamer or a pasta insert over at least 3 inches of water.
- Cover and steam for 2½ hours.
- Make sure your pot doesn’t boil dry!!!
- Serve with whipped cream, ice cream or hard sauce.