Sarah Vaughan, Waterville, Maine, sends a recipe with a vinegar sauce she found in an Amish cookbook.
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Suet Pudding Recipe
1 cup ground suet
1 cup boiling water
1 cup molasses
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 cup raisins
Vinegar Sauce:
1 1/2 cups brown sugar
3 cups water
3 tablespoons vinegar
2 tablespoons butter
1/2 teaspoon vanilla
For pudding: Combine suet, boiling water and molasses.
Sift flour, measure. Sift flour again with baking soda and spices. Add to suet mixture. Beat until mixed thoroughly.
Dust raisins with flour and blend into mixture.
Pour into a greased pan or mold with a cover, and steam for 2 hours.
For sauce: Combine brown sugar, water and vinegar; bring to a boil and cook for 3 minutes. Remove from heat, and add butter and vanilla.
Serve warm pudding with hot Vinegar Sauce. Yields 6 to 8 servings.
