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Saturday, October 24, 2020  Spokane, Washington  Est. May 19, 1883
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Too Many Cooks

Christmas pudding

Howard Mahan's mother used to make suet pudding with a caramel sauce. The sauce was served hot over the steaming pudding. 

"The memories of this dessert are wonderful," said Howard Mahan, 85, of Spokane.

The recipe for this dessert is among the many 3-by-5 recipe cards that once belonged to his mother. Mahan shared it with Too Many Cooks after seeing this story in The Spokesman-Review.

Instructions are scant. For more about suet pudding and how it comes together, see Jonathan Brunt's story using the above link. Or, check out this recipe from Dorothy Dean and The Spokesman-Review archives.

Don't want to use suet? Here's an alternative recipe.

Suet Pudding

From Howard Mahan of Spokane

1 cup suet, chopped fine

2 1/2 cups dry bread crumbs

1/2 cup molasses

1 1/2 cups raisins 

1/2 cup chopped walnuts

1 cup milk

1 teaspoon baking soda (dissolved in a little hot water)

1 teaspoon salt

1 tablespoon sugar 

Steam about 3 hours.

Note: There no instructions on how to put all of this together.

Mother also made the following sauce:  Caramelize 1 cup sugar with butter (the amount  of butter is unknown). Add 2 cups water. Thicken with corn starch. Add a little vanilla to the sauce. Serve hot.




Adriana Janovich
Adriana Janovich joined The Spokesman-Review in 2013. She is the Food Editor for the Features Department, covering restaurants, bars, food, drinks, recipes and other features. Reach her on Instagram at adrianajanovich.

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