Hunters’ Pudding
A dish that starts with finely chopped suet and finishes with molasses.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 240 ml finely chopped suet
- 240 ml molasses
- 240 ml milk
- 710 ml flour
- 5 ml soda
- 7 ml salt
- Clove, Mace, Allspice — ½ teaspoon each
- 5 ml cinnamon
- 350 ml raisins
- 30 ml flour
Make it lactose-friendly
- 1 cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Combine the suet, molasses, and milk.
- Add the 710 ml flour, soda, salt, clove, mace, allspice, and cinnamon, and mix well.
- Remove the seeds from the raisins and cut them. Toss them with the 2 tablespoons flour until coated.
- Stir the floured raisins into the mixture.
- Steam the pudding.
Nutrition (estimated, per serving)
| Calories | 470 |
|---|---|
| Protein | 7.8 g |
| Fat | 1.9 g |
| Carbs | 108.4 g |
| Fiber | 4.1 g |
| Sodium | 549 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States