A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). One-half of the above amount is more than eight persons would be able to eat, but it is equally good some days later, steamed again for an hour, if kept closely covered meantime.
Preserved exactly as written in the original source
Stir thoroughly together all ingredients with flour enough to make a stiff batter
Put into a well-greased pudding-mold, or a three-quart pail and cover closely
Set this pail into a larger kettle, close covered, and half full of boiling water, adding boiling water as it boils away
Steam not less than four hours
Serve with wine sauce or common sweet sauce
Modern guidance to help you succeed with this vintage recipe
Steaming rather than baking keeps this eggless pudding moist by surrounding it with constant humid heat, preventing the dried fruits from drying out further. The beef suet melts during the long cooking time, creating pockets of richness and helping bind the pudding together in the absence of eggs. The baking soda reacts with the acidic molasses to provide leavening and a tender crumb, while the extended steaming time allows the flavors of the spices and dried fruits to meld and mellow into a cohesive, complex dessert.
This pudding is an excellent make-ahead dessert. After initial steaming, cool completely and wrap tightly in plastic wrap, then foil. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. To serve, re-steam for 1 hour in the same water bath setup until heated through. The flavors actually improve with age as the spices and fruits continue to meld.
Once cooled, wrap the pudding tightly in plastic wrap and then aluminum foil. Store in the refrigerator for up to 2 weeks. The pudding remains moist and flavorful throughout this period. To reheat, steam again for 1 hour using the same water bath method. For longer storage, freeze for up to 3 months; thaw in refrigerator overnight before reheating.
AI-generated tips from Chef Cecil's culinary database
This pudding is an excellent make-ahead dessert. After initial steaming, cool completely and wrap tightly in plastic wrap, then foil. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. To serve, re-steam for 1 hour in the same water bath setup until heated through. The flavors actually improve with age as the spices and fruits continue to meld.
Once cooled, wrap the pudding tightly in plastic wrap and then aluminum foil. Store in the refrigerator for up to 2 weeks. The pudding remains moist and flavorful throughout this period. To reheat, steam again for 1 hour using the same water bath method. For longer storage, freeze for up to 3 months; thaw in refrigerator overnight before reheating.
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