Have you ever heard of suet pudding? I know what you are thinking, “suet is bird food.” Well, sort of. You can feed it to birds and wild critters but is also used in Suet Pudding which is for people. Suet is basically just hard fat that you can find on certain animals, like cows. When you steam the suet in this pudding you really don’t taste any beefiness it’s just in there adding moistness. So, you should be able to find beef suet in the meat department of your grocery store. This Suet Pudding is quite tasty, it has dried cherries, vanilla yogurt, and white chocolate chips in it. The chocolate chips basically disappear after the three-hour steaming, but their flavor remains.
First things first, we are going to plump the dried cherries in some hot water. So, just place the dried cherries in a bowl and fill the bowl with enough hot water to cover them. Set them aside for now.
Second, you need something to steam your pudding in. I used this pot that has a steaming basket and lid, it works perfectly! You might also, be able to use a pasta pan, you’ll just have to check and make sure it has plenty of water in it after an hour or so of steaming. (p.s. photo bomb by Welly!)
Fill your pot up about 1/2-2/3 of the way full with water. Set it to medium-high while you prepare the pudding.
You are also going to need some sort of mold or pan. I have used stand alone paper baking cups as well as this vintage brioche pan. I think you could also use silicon cupcake molds or possibly even a cake pan. Just make sure you mold with fit in your steaming set up with the lid on.
Now for the Suet Pudding! In a large bowl place the drained/plumped dried cherries, chopped apples, chopped suet, white chocolate chips, brown sugar, milk with baking soda added to it, vanilla yogurt, salt, flour, and cinnamon.
Stir together until very well combined.
Fill your mold/molds about 3/4s of the way full with the Suet Pudding.
Place your molds in your steaming pot. Cover them loosely with waxed paper. This keeps condensation from dripping onto them for the lid of the pot. Set your burner to medium, place the lid on the pot and steam for 3 hours.
While your pudding is getting steamed you can make the vanilla sauce that will be served with it. We call the sauce lick-dab, I don’t know why… First in a medium saucepan place the water, sugar, and cornstarch.
Bring this to a boil, boil and stir until thickened.
Remove the saucepan from the heat and stir in the almond extract, vanilla, and butter until the butter is melted.
Once the pudding is done steaming allow it to cool slightly before inverting it onto your serving plate. It’s so steamy!
There is in the stand alone paper molds too.
Serve this Suet Pudding warm with lick-dab. This old-timey recipe is full of flavor and has a good old-fashioned taste to it that you don’t find in many recipes these days. It is very, very yummy and easier to make than you may think. I mean once your steaming arrangement is set up all that is left is to mix up all the batter and steam for 3 hours. If you haven’t ever had Suet Pudding or any steamed pudding at all, then I highly recommend trying this Suet Pudding with dried cherries and white chocolate.
Have you ever had to chance to enjoy a steamed pudding?
- For the Suet Pudding:
- 1c. sweetened dried cherries- soaked in hot water for 10-minutes then drained)
- 1c. pared, chopped apples
- 1c. finely chopped beef suet
- 1c. white chocolate chips
- 1c. brown sugar, packed
- ½c. milk- mixed with 1t. baking soda
- ½c. vanilla yogurt
- 1t. salt
- 3c. flour
- 1t. ground cinnamon
- For the Lick-Dab:
- 2c. water
- 1c. sugar
- 3T. cornstarch
- 1T. almond extract
- 1T. pure vanilla extract
- 5T. butter
- For the Suet Pudding:
- Place the steaming pot, about ⅔s full of water, on a burner set at medium-high.
- In a large bowl combine the drained dried cherries, chopped apple, suet, white chocolate chips, brown sugar, milk and soda, yogurt, salt, flour, and cinnamon until well combined.
- Fill the mold/cake pan/silicone cupcake mold about ¾s of the way full with batter.
- Place the filled mold(s) in the steaming pot. Cover them loosely with waxed paper. Replace the lid on the pot and set the burner to medium. Steam for 3 hours.
- Cool slightly before inverting the pudding onto a serving plate.
- For the Lick-Dab:
- In a medium saucepan bring the water, sugar, and cornstarch to a boil. Boil stirring often until thickened.
- Remove the saucepan from the heat and stir in the flavorings and butter until the butter is melted.
- Serve this over the warm pudding.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)
Inspired by my Great Grandma Rilla’s Suet Pudding recipe