Description
This steamed suet pudding engulfed with crisp apples, raisins, and warm Autumn spices is nothing short of a mouth-watering dessert with a light vanilla bean white sauce on top.
Ingredients
Scale
Steamed Suet Pudding
- 3 cups all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. cloves
- ¼ tsp. cardamom
- 1 cup butter-flavored vegetable shortening
- 1 ½ cups buttermilk
- ½ cup molasses
- 2 tsp. cinnamon
- 1 cup raisins
- 1 cup apple, peeled and chopped
Vanilla Bean White Sauce
- 1 cup sugar
- 1 ½ cups water
- 1 vanilla bean, cut open and seeded
- 2 tbsp. cornstarch
Instructions
- In medium bowl combine all dry ingredients. In a large mixer bowl combine shortening and molasses on low power. Add in dry ingredients and buttermilk a little bit at a time on low-med. power until well mixed. Stir in raisins and chopped apple.
- Pour into a greased 9-inch cake pan and seal with aluminum foil.
- Place pan on a rack in a steamer pan filled with boiling water. Cover and cook over medium heat at a low boil for approximately 2 ½ – 3 hours or until toothpick inserted in center comes out clean. Add boiling water in the steamer every 45 minutes to keep water just below rack.
- Once fully cooked, remove the foil and let stand for 3-5 minutes. Meanwhile, prepare the white sauce.
- In a small saucepan, pour in sugar and water and stir over medium heat. Place both the vanilla bean and seeds in the pan and stir until all sugar is dissolved. Then add in the cornstarch.
- Cook for about 5 minutes, while stirring. The sauce should reach a light gel-like consistency.
- Spoon the steamed suet pudding into a small ramekin and drizzle the white sauce over it to serve.
- Category: Dessert