Boiled suet pudding is a historic dessert that has graced American tables for centuries. Its origins can be traced back to European settlers who brought their pudding traditions to the New World, where resourcefulness and thriftiness were highly valued. In colonial America, nothing went to waste, and suet (the fat found around beef kidneys) was used to create rich, moist puddings that could feed a large family.

 

While suet puddings may not be as common today, they still evoke a sense of nostalgia and comfort, especially during the holidays. This dessert is a perfect blend of hearty ingredients like beef suet, breadcrumbs, dates, and a splash of brandy, resulting in a rich, flavorful pudding. Often served with brandy or hard sauce and flambéed for a dramatic presentation, suet pudding is an impressive dish that feels both timeless and indulgent.

 

Today, we’ll dive into the step-by-step process of making boiled suet pudding, a dessert steeped in tradition and sure to delight anyone who appreciates the richness of classic American desserts.

Here’s what you’ll need to make this traditional suet pudding, with measurements suited for American kitchens:

  • 1½ cups whole-wheat bread crumbs (preferably from slightly stale bread)
  • 1 cup beef suet (finely chopped and free of strings or gristle)
  • Grated rind of 1 orange (for a citrusy zest)
  • 1 cup flour (all-purpose)
  • 1 cup sugar (granulated)
  • ½ teaspoon salt
  • 2 teaspoons double-acting baking powder
  • 1 cup pitted, chopped dates (you can substitute with raisins or figs)
  • 2 eggs, lightly beaten
  • ¼ cup milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon brandy (optional, but adds depth of flavor)

For the brandy or hard sauce:

  • ½ cup unsalted butter
  • 1 cup powdered sugar
  • 2-3 tablespoons brandy (or substitute with vanilla extract for a non-alcoholic version)
Step-by-Step Instructions

Preparation:

  1. Mix the Dry Ingredients:
    • In a large mixing bowl, combine the whole-wheat bread crumbs and chopped suet. Stir in the grated orange rind to infuse a citrusy note into the mixture.
    • In a separate bowl, mix together the flour, sugar, salt, and baking powder. This dry mixture will help give structure to the pudding.
    • Gradually stir the dry ingredients into the bread crumb and suet mixture until well combined.
  2. Add the Dates:
    • Fold in the chopped dates. These will add natural sweetness and a chewy texture to the pudding. You can also experiment with different dried fruits, such as raisins, currants, or figs, depending on your preferences.
  3. Wet Ingredients:
    • In another bowl, whisk together the eggs, milk, vanilla, and brandy. The brandy gives the pudding a festive flavor, perfect for the holiday season. If you’d prefer to omit the alcohol, simply replace the brandy with more vanilla extract.
  4. Combine Everything:
    • Stir the wet ingredients into the dry mixture, ensuring everything is thoroughly mixed. The pudding batter should be thick but moist.

Assembly and Cooking:

  1. Prepare the Cloth:
    • Generously butter a clean square of muslin or cheesecloth. Dust it with flour to prevent the pudding from sticking. This traditional technique allows the pudding to steam evenly while maintaining its shape.
  2. Form the Pudding:
    • Spoon the pudding mixture into the center of the prepared cloth. Gather up the corners of the cloth, allowing enough room for the pudding to expand as it cooks. Tie the cloth securely with kitchen twine, making sure there’s space for the pudding to swell.
  3. Steam the Pudding:
    • Half-fill a large pot with water and bring it to a boil. Gently lower the tied pudding into the boiling water. Cover the pot with a lid and reduce the heat to a simmer.
    • Steam the pudding for 3 hours, checking occasionally to ensure the water level doesn’t drop too low. Add more boiling water as needed. The slow, moist cooking method will ensure a tender, flavorful pudding.
  4. Remove and Drain:
    • After 3 hours, carefully lift the pudding out of the pot and transfer it to a wire rack to drain. Allow it to sit for a few minutes before removing the cloth.
  5. Unmold the Pudding:
    • Turn the pudding out onto a large serving dish. The texture should be firm, moist, and fragrant with the aroma of citrus and dates.

Serving Suggestions

To serve, sprinkle the pudding with a little granulated sugar for added sweetness and texture. For a show-stopping finish, heat a few spoonfuls of brandy and pour it over the pudding. Light the brandy to create a dazzling flame—carefully, of course! Bring the flaming pudding to the table and impress your guests with this dramatic presentation.

For an added touch of decadence, serve the pudding with brandy or hard sauce:

  1. Brandy Sauce:
    • Cream ½ cup of unsalted butter until smooth. Gradually add 1 cup of powdered sugar and continue to beat until fluffy.
    • Stir in 2-3 tablespoons of brandy, or vanilla extract if you prefer a non-alcoholic version. This rich, buttery sauce complements the warm, spiced pudding perfectly.
Tips and Variations
  • Customize with Other Dried Fruits: While dates are traditional, you can substitute them with other dried fruits like raisins, currants, figs, or apricots to suit your taste.
  • Vegetarian Option: If you prefer not to use suet, you can replace it with an equal amount of vegetable shortening or grated butter, maintaining the richness without the animal fat.
  • Gluten-Free Version: Swap out the whole-wheat bread crumbs and flour with gluten-free alternatives. Use gluten-free bread crumbs and a gluten-free flour blend to make this recipe accessible to everyone.
  • Non-Flambé Version: If you’d rather not flambé the pudding, simply serve it warm with a generous drizzle of brandy or hard sauce.
Conclusion

Boiled suet pudding is a truly classic dessert that has stood the test of time. Its hearty ingredients and slow cooking process make it the perfect winter treat, especially when paired with a rich brandy sauce. Whether you’re looking to recreate a nostalgic dessert from your childhood or introduce a unique dish to your family, this suet pudding is sure to impress with its flavor, texture, and festive flair.

Keywords: #American suet pudding recipe, #boiled suet pudding, #classic holiday dessert, #brandy sauce, #traditional pudding recipe.

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