There’s something truly comforting about Grandma’s old fashioned suet pudding recipe. This classic British dessert has been a family favorite for generations, bringing warmth and nostalgia to every table. Made with simple ingredients and rich suet, it’s a hearty treat that’s perfect for cozy gatherings or holiday celebrations.
We love how this pudding combines a dense, moist texture with a subtle sweetness that pairs beautifully with custard or cream. It’s a recipe that’s stood the test of time, offering a delicious taste of tradition that’s easy to recreate in your own kitchen. Whether you’re new to suet pudding or a longtime fan, this recipe will help you bring a slice of history to your dessert menu.
Ingredients
To make Grandma’s Old Fashioned Suet Pudding, we gather simple yet rich ingredients that blend perfectly to create its signature dense and moist texture. Below are the essential components broken down for clarity.
Dry Ingredients
- 8 oz (225 g) shredded beef suet (use fresh or packaged for authentic richness)
- 8 oz (225 g) all-purpose flour (sifted for lightness)
- 4 oz (115 g) breadcrumbs (stale or fresh, finely ground)
- 6 oz (170 g) dark brown sugar (for subtle sweetness)
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon (optional for warmth)
Wet Ingredients
- 6 fl oz (180 ml) whole milk (room temperature to aid mixing)
- 1 large egg (lightly beaten)
- 1 tsp vanilla extract (optional but enhances flavor)
Optional Add-Ins
Add these according to preference to enrich texture and flavor:
- 4 oz (115 g) dried currants, raisins, or chopped mixed peel
- 2 tbsp brandy or dark rum (for a deeper flavor profile)
- 1 tsp grated lemon zest or orange zest
| Ingredient Category | Ingredient | Quantity | Notes |
|---|---|---|---|
| Dry | Beef suet | 8 oz (225 g) | Shredded |
| Dry | All-purpose flour | 8 oz (225 g) | Sifted |
| Dry | Breadcrumbs | 4 oz (115 g) | Finely ground |
| Dry | Dark brown sugar | 6 oz (170 g) | |
| Dry | Baking powder | 1 tsp | |
| Dry | Salt | ½ tsp | |
| Dry (optional) | Ground cinnamon | ½ tsp | Adds warmth |
| Wet | Whole milk | 6 fl oz (180 ml) | Room temperature |
| Wet | Egg | 1 large | Lightly beaten |
| Wet (optional) | Vanilla extract | 1 tsp | Enhances flavor |
| Optional Add-Ins | Dried currants or raisins | 4 oz (115 g) | Or mixed peel |
| Optional Add-Ins | Brandy or dark rum | 2 tbsp | Adds depth |
| Optional Add-Ins | Lemon/orange zest | 1 tsp | Freshly grated |
This ingredient list preserves the authentic character of the pudding while allowing us to tailor it for our taste and occasion.
Equipment Needed
To achieve the perfect Grandma’s Old Fashioned Suet Pudding, using the right equipment is essential. Having these tools ready ensures smooth preparation and authentic results every time. Here’s what we need:
- Mixing Bowls
Use a large mixing bowl to combine dry and wet ingredients efficiently without spilling.
- Measuring Cups and Spoons
Accurate measurements of ingredients like flour, suet, and sugar are crucial. We rely on standard measuring cups and spoons for precision.
- Spoon or Spatula
A sturdy wooden spoon or spatula helps us fold the suet and dry components together with minimal effort.
- Pudding Basin
The traditional round pudding basin is key to shaping the pudding during steaming. Choose one with a capacity of about 1 to 1.5 quarts. If unavailable, a deep heatproof bowl with a lid works well.
- Steaming Equipment
We need either a steaming rack and large pot with a lid or a specialized steamer. The pudding must be steamed gently to maintain its moist, dense texture.
- Greaseproof Paper and Foil
To seal the pudding basin, use two layers of greaseproof paper and then wrap it securely with aluminum foil. This traps the steam and ensures even cooking.
- Kitchen Twine
We use kitchen twine to tie the foil and paper snugly, preventing any steam escape.
“Steaming the pudding slowly and correctly is the secret to its rich, moist texture.”
Equipment Summary Table
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowl | Combine ingredients | Large size preferred |
| Measuring Cups/Spoons | Precise ingredient measurement | Standard sizes |
| Spoon/Spatula | Mix ingredients | Sturdy for suet |
| Pudding Basin | Shape pudding | 1 to 1.5 quarts capacity |
| Steaming Rack/Pot | Steam pudding | Must have a tight lid |
| Greaseproof Paper | Seal pudding basin for steaming | Double layers |
| Aluminum Foil | Wrap pudding basin | For secure sealing |
| Kitchen Twine | Tie wrapping | Keeps foil/paper in place |
With this equipment at hand, we are set to create an authentic Old Fashioned Suet Pudding just like Grandma made it. Proper tools make the process easier and the final pudding even more delightful to enjoy.
Prep Work
Before we dive into assembling Grandma’s Old Fashioned Suet Pudding, we need to carefully prepare the key components. Proper prep ensures the pudding achieves its classic rich, dense texture and deep flavor.
Preparing the Suet
The heart of this dessert is the shredded beef suet. To prepare it for our pudding:
- Purchase fresh, high-quality beef suet or use pre-packaged shredded suet.
- If using a large block, finely shred the suet using a clean knife or food processor until it reaches a crumbly texture.
- Chill the shredded suet in the refrigerator if it softens too much during shredding—keeping it cool helps maintain the traditional texture.
- Avoid substituting suet with other fats like butter; suet’s unique melting properties are key to the pudding’s moist crumb.
“Suet is what gives this pudding its distinctive richness and texture—do not overlook this step!“
Mixing the Ingredients
Accurate mixing is crucial for a smooth, well-incorporated batter. Follow these steps:
| Step | Action | Details |
|---|---|---|
| 1 | Combine dry ingredients | In a large bowl, sift together all-purpose flour, breadcrumbs, dark brown sugar, baking powder, salt, and optional spices like ground cinnamon. |
| 2 | Add shredded suet | Stir in the prepared suet evenly through the dry mix to distribute fat uniformly. |
| 3 | Mix wet ingredients | In a separate container, whisk together whole milk, beaten egg, and vanilla extract. Optional brandy or citrus zest can be added now for enhanced aroma. |
| 4 | Incorporate wet into dry | Gradually pour the wet mix into the dry ingredients, stirring gently with a sturdy wooden spoon or spatula until fully combined. Avoid overmixing to keep the pudding tender. |
| 5 | Fold in optional additions | If using dried currants or other dried fruits, fold them in gently at the end to ensure even distribution without crushing. |
We want a thick, sticky batter—not too dry or runny—to ensure that once steamed, the pudding is moist and holds its shape perfectly.
Cooking Instructions
To achieve the perfect Grandma’s Old Fashioned Suet Pudding, we must follow precise cooking steps that preserve its classic texture and deep flavor. Below, we detail the ideal steaming method as well as reliable alternatives for different kitchen setups.
Steaming the Pudding
Steaming is the traditional method that ensures our pudding stays moist, dense, and rich—exactly how Grandma made it. Follow these steps carefully:
- Prepare the pudding basin by greasing it thoroughly with butter or lining it with greaseproof paper.
- Fill the basin with the suet pudding mixture, pressing gently to avoid large air pockets. Leave about 1 inch (2.5 cm) of space from the top to allow for expansion.
- Cover the basin with a double layer of greaseproof paper and then a layer of aluminum foil. Secure tightly with kitchen twine, making a pleat in the center for steam to circulate.
- Place the basin in a large pot or steamer filled with boiling water that reaches halfway up the sides of the basin.
- Cover with a lid and steam gently for 2 to 3 hours. Check water levels periodically—add boiling water as needed to prevent drying out.
- Remove carefully, unwrap, and allow the pudding to cool slightly before turning it out for serving.
| Step | Details | Measurements |
|---|---|---|
| Grease/Line Basin | Butter or greaseproof paper | Basin size as specified |
| Fill Basin | Leave 1 inch space at top | About 2.5 cm |
| Cover & Secure Basin | 2 layers paper + foil + string | Tight seal with pleat |
| Steam Water Level | Boiling water halfway up basin sides | Replenish as needed |
| Steaming Duration | Gentle steam, covered | 2 to 3 hours |
| Cooling | Slight cooling before unmolding | 10-15 minutes |
“Proper steaming time and water management are key to the pudding’s moist and tender crumb.”
Alternative Cooking Methods
If steaming is not an option, there are other methods to cook our suet pudding while maintaining much of its traditional character:
1. Oven-Baking (Water Bath Method):
- Preheat the oven to 325°F (160°C).
- Place the pudding basin in a deep roasting pan.
- Pour hot water into the pan until it reaches halfway up the basin’s sides.
- Cover the basin as for steaming and bake for 2.5 to 3 hours.
- Check water level halfway through; add more boiling water if needed.
2. Slow Cooker Method:
- Grease and fill the pudding basin as usual.
- Wrap the basin in a clean kitchen towel.
- Place the basin in the slow cooker and add hot water to come halfway up its sides.
- Cover and cook on low for 4 to 5 hours.
- Check water level and top off during cooking if necessary.
| Alternative Method | Temperature/Setting | Time Required | Water Level |
|---|---|---|---|
| Oven-Baking | 325°F (160°C) | 2.5 to 3 hours | Halfway up basin in roasting pan |
| Slow Cooker | Low setting | 4 to 5 hours | Halfway up basin |
Each alternative method keeps the pudding moist by surrounding it with steam. “No matter the method, gentle, slow cooking unlocks the signature richness of the suet pudding.”
Let’s choose the best cooking method for our kitchen and prepare to enjoy the nostalgic flavors of Grandma’s Old Fashioned Suet Pudding.
Serving Suggestions
To enjoy Grandma’s Old Fashioned Suet Pudding at its finest, consider these classic and creative serving options that highlight its rich, moist texture and deep flavors.
Traditional Accompaniments
Serve the pudding warm to fully experience its comforting richness. A ladle of hot custard is the quintessential pairing, offering a creamy contrast to the dense pudding. We recommend pouring custard generously over each slice for maximum indulgence.
Cream and Syrup
For a slightly lighter alternative, serve the suet pudding with a dollop of fresh whipped cream or a scoop of rich vanilla ice cream. Drizzle golden syrup, treacle, or heavy cream infused with vanilla for added depth and sweetness.
Fruit and Zest Enhancements
Complement the pudding’s flavor by adding steamed or poached fruits such as apples, pears, or berries alongside. A sprinkle of freshly grated lemon or orange zest on top brightens the flavors and adds a welcome citrus note.
Holiday and Festive Serving Ideas
During colder months or special occasions, warm the pudding through and serve with a splash of brandy butter or spiced rum sauce. These boozy accompaniments elevate the nostalgic dessert to a celebratory centerpiece.
Serving Temperature and Portion
Always serve suet pudding warm for the most satisfying taste and texture. Cut the pudding into thick slices to capture the moist crumb in each bite.
| Serving Option | Description | Notes |
|---|---|---|
| Hot Custard | Classic creamy sauce | Pour generously |
| Whipped Cream | Fresh and light | Add vanilla for flavor |
| Golden Syrup or Treacle | Sweet syrup drizzle | Enhances caramel notes |
| Poached Fruits | Apples, pears, berries | Adds freshness and texture |
| Brandy Butter | Rich buttery sauce infused with brandy | Perfect for festive occasions |
| Spiced Rum Sauce | Warm, lightly spiced rum sauce | Adds warmth and complexity |
“Serving Grandma’s Old Fashioned Suet Pudding with hot custard or a drizzle of golden syrup takes us back to those cozy family dinners where every bite is a warm embrace.”
By pairing with these traditional and seasonal accompaniments, we ensure every serving of this beloved dessert delights the senses and honors its time-honored heritage.
Storage and Leftover Tips
To keep Grandma’s Old Fashioned Suet Pudding tasting fresh and moist, proper storage is essential. Follow these tips to extend the life and flavor of this classic dessert.
Storing Freshly Cooked Suet Pudding
- Allow the pudding to cool completely at room temperature, uncovered, to prevent condensation.
- Once cooled, wrap the pudding tightly in plastic wrap or place it in an airtight container.
- Store the wrapped pudding in the refrigerator for up to 3 to 4 days.
Freezing for Longer Storage
- For extended freshness, freeze the suet pudding after it has cooled.
- Wrap the pudding in two layers: first in greaseproof paper, then in aluminum foil to prevent freezer burn.
- Place the wrapped pudding into a freezer-safe bag or container.
- The pudding will keep well in the freezer for up to 3 months.
| Storage Method | Preparation | Storage Duration | Tips |
|---|---|---|---|
| Refrigerator | Fully cooled, wrapped airtight | 3 to 4 days | Reheat gently to preserve moisture |
| Freezer | Fully cooled, wrapped in greaseproof paper and foil | Up to 3 months | Thaw overnight in refrigerator before reheating |
Reheating Leftover Suet Pudding
- To reheat refrigerated or thawed pudding, use the steaming method for best results.
- Place the pudding basin in a steamer or a pan with simmering water.
- Steam for 30 to 40 minutes until heated through.
- Alternatively, rewrap the pudding and heat in a 350°F (175°C) oven for 30 minutes.
- Avoid microwaving as it can dry out the pudding and alter its dense, moist texture.
“Reheating gently preserves the signature moist richness of our Old Fashioned Suet Pudding, keeping every bite as comforting as the first.”
Tips to Enjoy Leftovers
- Serve leftover pudding with fresh custard or cream to rejuvenate its flavor.
- Warm leftover pudding pairs wonderfully with a scoop of vanilla ice cream for a seasonal twist.
- For a festive touch, drizzle warmed brandy butter or golden syrup over reheated slices.
By following these storage and leftover tips, we ensure that every spoonful of Grandma’s Old Fashioned Suet Pudding retains its classic taste and satisfying texture, bringing warmth to your table again and again.
Conclusion
Grandma’s Old Fashioned Suet Pudding is more than just a dessert—it’s a comforting tradition that brings warmth and nostalgia to any table. By following the simple steps and using authentic ingredients, we can recreate that rich, moist texture and timeless flavor in our own kitchens.
Whether served with custard, cream, or a festive sauce, this pudding never fails to impress. It’s a perfect way to connect with the past while making new memories with family and friends. Let’s keep this classic recipe alive and enjoy its delicious charm for years to come.
Frequently Asked Questions
What is Grandma’s Old Fashioned Suet Pudding?
It’s a classic British dessert made with shredded beef suet, flour, and sugar. It has a dense, moist texture with subtle sweetness and is traditionally steamed, served warm with custard or cream.
What ingredients are needed for the pudding?
Key ingredients include shredded beef suet, all-purpose flour, breadcrumbs, dark brown sugar, baking powder, salt, and optional items like cinnamon, milk, egg, vanilla, dried currants, brandy, or citrus zest.
What equipment do I need to make this pudding?
You’ll need a large mixing bowl, measuring cups and spoons, a sturdy spoon or spatula, a traditional pudding basin, steaming setup, greaseproof paper, aluminum foil, and kitchen twine.
How do I prepare the suet for the pudding?
Shred the beef suet finely and chill it to maintain its texture and flavor. Proper preparation helps achieve the pudding’s rich, moist consistency.
What’s the best method to cook the pudding?
Steaming is the traditional method to ensure moistness and classic texture. Alternatives include oven-baking and slow cooking, all done slowly and gently.
How should I serve Grandma’s Suet Pudding?
Serve warm with hot custard, whipped cream, or golden syrup. For variety, add poached fruits, citrus zest, or festive sauces like brandy butter or spiced rum sauce.
How do I store leftover suet pudding?
Cool completely, then wrap tightly and refrigerate for 3-4 days or freeze for up to 3 months. Reheat by steaming to keep it moist and serve with custard or ice cream.
Can I customize the pudding flavor?
Yes, add dried fruits, brandy, or citrus zest to suit your taste while retaining the traditional texture and moistness of the pudding.