All Recipes Dessert Recipes Custards and Pudding Recipes

Ingredients

1 cup chopped suet 1 cup raisins 1 cup dark corn syrup 1 cup water 1 teaspoon baking soda 2 teaspoons salt, divided ½ teaspoon nutmeg 1 teaspoon ground cinnamon ¼ teaspoon ground cloves 3 cups all-purpose flour 1 teaspoon baking powder 2 cups milk 1 tablespoon butter 1 cup white sugar 2 tablespoons cornstarch 1 teaspoon vanilla extract

Nutrition Info

797.6 calories carbohydrate: 125.3 g cholesterol: 29.4 mg fat: 30.5 g fiber: 2.2 g protein: 8.7 g saturatedFat: 17 g servingSize: - sodium: 1015 mg sugar: 44.6 g transFat: : - unsaturatedFat: : -

In a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder, mix well.
Heat batter in a steamer over 1 inch of hot, but not boiling, water. Steam until a toothpick inserted comes out clean.
In a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornstarch. Stir constantly until mixture thickens, stir in vanilla extract.
Serve pudding and sauce warm.

6 to 8 servings

I remember my grandmother making this for Christmas, my mother used to make it and now I'm preparing it for our Christmas celebration.