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Suet Pudding, Fun and Flavor for Your Holiday Celebration

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Happy 6 days until Christmas!

So today I have three different Suet Pudding recipes for you. Well, they aren’t “tried and true,” I mean I didn’t make these recipes all 3 times like I usually do. Instead, I did three variations of the same recipe. Thes recipe is one that I made last December, Good Old Fashioned Suet Pudding with Dried Cherries and White Chocolate. Ridiculously long name, right. Oh, well. Anyway, the variations I made this year are banana cherry, peanut butter, and cholate raspberry. They all turned out amazing and I’m not sure which is my favorite, they are all so good.

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Let’s start with the Chocolate Raspberry suet pudding because that is what I started with. So, I replaced the dried cherries with fresh raspberries coated in a tablespoon of flour.

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I replaced the apple with milk chocolate chips and kept the white chocolate chips. I replaced the vanilla yogurt with raspberry Greek yogurt.

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Then I replaced a 1/4c. of the flour with 1/4c. cocoa powder. I didn’t add the other spices.

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Once I had stirred it all together It seemed dry to me so I added the rest of the container of raspberry yogurt so 5.3oz in all.

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I also used a brioche pan and two mini bundt pans to steam the puddings in.

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For the sauce, I made a raspberry sauce in place of the Lick-dab used in the original recipe. For the sauce, I boiled a 12oz package of frozen raspberries with 1c. brown sugar and 2T cornstarch until it was thickened. Then I stirred in 1t. vanilla and 4T. butter.

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This Chocolate Raspberry Suet Pudding turned out amazing! It was so richly chocolaty with the bright notes of raspberry, sigh, so good. If I were to make it again I think the only thing I would change is to grease the pan before I put to batter in, the chocolate and the raspberries seemed like it made it stick more. Anyway, I did grease the pans on the following Suet Puddings.

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Let’s move on to the Banana Cherry Suet Pudding, this one was a particular favorite on my dads. Okay so, I replaced the apple with mashed banana, replaced the white chocolate with mini chocolate chips, and replaced the yogurt with buttermilk. I didn’t add the spices for this one either.

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This time I also tried steaming the pudding in a greased 8-inch cake pan which worked great! I think I might do that all the time now.

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For the sauce, I made a brown sugar cinnamon version of Lick-dab. I boiled together 2c. water, 2c. brown sugar, 1/2t. cinnamon, and 3T. cornstarch. then I added 5T. butter and 1T. vanilla. It was pretty tasty.

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The resulting Banana Cherry Suet Pudding was super delicious and I highly recommend it. I’ve actually made it again since and didn’t change anything at all.

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Alright, so I saved the riches for last: Peanut Butter Suet Pudding. For this one, I replaced the dried cherries with Reese’s Pieces, replaced the apple with peanut butter, and replaced the white chocolate chips with peanut butter chips. I also switched the yogurt to buttermilk and only used 1/2t. cinnamon. Oh, and I replaced 1/4c. of the flour with peanut butter powder.

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I steamed this pudding in a greased 8-inch round cake pan too.

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For the sauce, I did both hot fudge and a peanut butter hot fudge! For the hot fudges in two separate saucepans bring 1/2c. brown sugar 1 1/2T. cornstarch 3T either cocoa powder or peanut butter powder, and 1/2c. milk to a boil until thickened then add 2T. butter and 1/2t. vanilla.

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Once the Peanut Butter Suet Pudding is steamed just add the two sauces and done! This one is crazy, super rich – so small slices are perfect. If I made this again I might use chopped cocktail peanuts in place of Reese’s Pieces, it might add a nice crunch and help cut down on the richness. Though it was great the way it was.

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So, I hope that this post gives you the confidence to branch out and make a fun and delicious Suet Pudding variation that is all your own. It is really a pretty forgiving recipe that allows you to play with it a lot. Let me know what you try and how it works out in the comments.

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Original Experiment By: Rilla Banks