Rowell's Inn
Bed and Breakfast

Andover, Vermont

Heritage Recipe

Suet Pudding and Sauce

This recipe is from Rowell's Inn Home Cook Book by Mrs. F. A. Rowell, Simonsville, Vermont

Suet Pudding Ingredients

1 cup finely chopped suet

1 cup of milk

1 cup of molasses

3 cups of flour

1 teaspoon soda

1-1/2 teaspoon salt

1/2 teaspoon ginger

1/2 teaspoon clove

1/2 teaspoon nutmeg

1 teaspoon cinnamon

raisin, currents, citron (optional)

Sauce Ingredients

1 teaspoon cornstarch

1 cup granulated sugar

2 or 3 tart apples cut into very thin bits

2 Tablespoons creamed butter

Vanilla

Pudding: Dissolve soda in water and add to molasses, milk, and suet. Mix and sift dry ingredients. Combine both mixtures and turn into buttered mould. Cover and steam 3 hours. Raisins and currants and citron may be added.

Sauce: Mix cornstarch with granulated sugar. Pour 1 cup hot water over mixture and let boil. Slice the tart apple bits into the boiling syrup and let the whole boil until the apple is clear and semi-transparent. Pour this onto the creamed butter. Flavor with vanilla. When ready to serve, the sauce should be of the consistency of syrup.

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