Hunters’ Pudding

Ingredients

• 0.5 cup Finely chopped suet (Beef suet is traditional, but vegetable suet can be substituted.)
• 0.5 cup Molasses
• 0.5 cup Milk
• 1.5 cups All-purpose flour
• 0.5 teaspoon Baking soda
• 0.75 teaspoon Salt
• 0.25 teaspoon Ground cloves
• 0.25 teaspoon Ground mace

Instructions

1. 1Fill a large pot with enough water to come about halfway up the sides of a pudding basin. Bring the water to a simmer over medium heat.
2. 2Grease a 6-cup pudding basin (or heatproof bowl) with butter or cooking spray.
3. 3In a large bowl, combine the suet, molasses, and milk. Mix well. In a separate bowl, whisk together the flour, baking soda, salt, cloves, and mace. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
4. 4Pour the batter into the prepared pudding basin.
5. 5Cover the basin tightly with a double layer of parchment paper or aluminum foil, securing it with kitchen twine. Place the basin in the simmering water, ensuring the water comes halfway up the sides of the basin. Steam for 2 hours, or until a skewer inserted into the center comes out clean. Check the water level periodically and add more boiling water if needed.
6. 6Carefully remove the basin from the pot and let it cool slightly before inverting it onto a serving plate. Serve warm with custard or whipped cream.