Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 35. One of the earliest known cookbooks by an African American author.
This traditional steamed pudding relies on suet (beef or mutton fat) which has a higher melting point than butter, creating a moist, stable structure during the long steam cooking process. The extended steaming time allows the bread to absorb moisture while the suet slowly renders, creating a dense yet tender texture. The eggs act as a binder while the fruit releases natural pectin, helping the pudding hold its shape when unmolded.
Boil three hours.
The pudding mixture can be assembled in the buttered basin up to 4 hours ahead, covered tightly with plastic wrap, and refrigerated. Bring to room temperature for 30 minutes before steaming. Alternatively, steam the pudding fully, let it cool completely, and refrigerate for up to 2 days. Re-steam for 45 minutes to reheat before serving.
Store leftover pudding wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 4 days. To reheat, steam individual portions for 10-15 minutes or microwave slices for 30-45 seconds until warmed through. The pudding can also be frozen for up to 2 months; thaw overnight in the refrigerator and re-steam to serve.
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