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 historic steamed pudding relies on the chemical leavening interaction between cream of tartar (an acid) and baking soda (a base) to create lift without eggs. The suet (beef or mutton fat) remains solid during mixing, then melts during steaming to create pockets that result in a tender, moist crumb. The two-hour boil time allows the flour to fully hydrate and gelatinize while the dried fruit plumps, creating the dense but tender texture characteristic of traditional British-style steamed puddings.
Mix with cold water to a thick batter; boil two hours; eat with sauce.
The pudding can be made up to 2 days ahead. After steaming and cooling completely, wrap tightly in plastic wrap and refrigerate. To reheat, steam for 45 minutes to 1 hour until warmed through. The dry ingredients and chopped suet can be mixed together and refrigerated up to 24 hours before adding water and steaming.
Store leftover pudding wrapped tightly in plastic wrap in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 30-60 seconds, or steam the entire pudding for 30-45 minutes. The pudding can also be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.
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