Pudding pan beside pot of sauce

A Christmas treat that has long standing in my new home is the suet pudding we had Tuesday, for Christmas Eve family dinner.

A pudding pan is needed, a large pan for steaming the smaller pan within, that is fastened together with a sturdy top cover screwed onto the rest.

The recipe is an old family one, handed down through generations.


1 cup sugar

1 cup suet (or Crisco and suet, in equal amounts)

1 cup muscat raisins

1 cup buttermilk

1 tspn cinnamon

1 tspn allspice

pinch cloves

1 1/2 cup flour

1 tspn baking soda


Cream sugar and suet

Add buttermilk

mix spices together with raisins, flour and soda

Add to wet mixture, stir in, then add to pudding pan and steam 1 hour 20 minutes.


2 Tbspn corn starch

1 cup sugar

2 cups cold water

3 tbspn butter

1/2 tspn nutmeg to sprinkle on top


Mix cornstarch and sugar, add water and butter

Cook until thickened, stirring, then sprinkle nutmeg.

This is delicious, and we waited awhile after our large ham dinner to enjoy it more thoroughly.

Suet pudding left after Christmas Eve dinner.