Back to Recipes
American Southern
Steam Plum Pudding
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 33. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
6Servings
mediumDifficulty
Why This Recipe Works
Beef suet (hard fat from around beef kidneys) has a high melting point that creates a moist, pudding-like texture when steamed rather than baked. The long steaming time allows the flour to fully hydrate and the fat to emulsively bind with the molasses and milk, creating a dense, rich pudding. Baking soda reacts with the acidic molasses to produce carbon dioxide, giving the pudding some lift despite the heavy ingredients.
Before You Begin
- •Grate or finely chop the beef suet while cold (freeze for 15 minutes if too soft) for easier incorporation
- •Use blackstrap or robust molasses for authentic flavor—avoid mild/light molasses
- •Interpret '1 each spices' as 1 teaspoon total of warm spices (suggest: ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp allspice)
- •Ensure your steaming setup can maintain water for 4 hours—check water level hourly and replenish with boiling water as needed
- •Butter your pudding mold or heatproof bowl generously, including a buttered parchment circle for the bottom to prevent sticking
Community Notes
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
