Serves: 24
Total Calories: 152
Remove labels from six empty 10 1/2 -ounce soup cans. Wash, grease and set aside. In a large bowl combine flour, brown sugar, suet, raisins, nuts, baking soda, cinnamon, cloves and salt. Stir in buttermilk dough will be stiff and sticky. Press dough evenly into cans. Cover each can with greased foil and secure tightly with rubber bands.
Place cans on a trivet or rack in a large kettle or Dutch oven. Pour in enough boiling water to come halfway up sides of cans. Over medium-low heat steam, covered, for 3 hours (water should be bubbling). Remove cans from water let stand for 10 minutes. Loosen edges with a small spatula turn out of cans.
Slice and serve warm with sauce.
To store, wrap individual puddings in foil and refrigerate or freeze.
To warm, defrost puddings and place in top of double boiler cover. Heat over boiling water until warm, about 25 to 30 minutes.
* Suet can be obtained from your butcher, and it's usually free.
This Suet Pudding recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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