French Fruit Pudding
A dish — finely chopped suet and molasses carry it.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1 cup finely chopped suet
- 1 cup molasses
- 1 cup sour milk
- 1½ teaspoons soda
- 1 teaspoon cinnamon
- ½ teaspoon clove
- ½ teaspoon salt
- 1¼ cups raisins, seeded and chopped
- ¾ cup currants
- 2¾ cups flour
- _Mrs. Carrie M. Dearborn_
Make it lactose-friendly
- 1 cup sour milk → lactose-free milk, oat milk, or almond milk
Steps
- Add the molasses and sour milk to the suet and stir to combine.
- Mix and sift 2 cups of the flour with the soda, salt, cinnamon, and clove.
- Add the sifted flour mixture to the suet mixture and stir.
- Mix the raisins and currants with the remaining flour, then add to the batter.
- Turn the batter into a buttered mould and cover it.
- Steam for 4 hours.
Nutrition (estimated, per serving)
| Calories | 473 |
|---|---|
| Protein | 7.5 g |
| Fat | 1.9 g |
| Carbs | 110.5 g |
| Fiber | 4.3 g |
| Sodium | 218 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States