Suet Pudding With Pears Recipe

Suet Pudding With Pears Recipe

History and Fun Facts:
Suet pudding is a traditional British dessert that dates back to the 17th century. It was commonly enjoyed by the working class as a hearty and filling dish. Suet, the key ingredient, is the hard fat found around the kidneys and loins of animals. It was often used in old recipes to add richness and flavor to dishes when butter was scarce or expensive.

Pears have been cultivated for thousands of years and were enjoyed by ancient civilizations such as the Romans and Greeks. They add a sweet and juicy element to this suet pudding, complementing the richness of the suet and spices.

Ingredients:
- ½ pound suet, chopped into a powder
- 1 loaf of stale bread
- 2 eggs
- 1 cup sugar
- 1 tsp salt
- ½ tsp allspice
- ½ tsp cloves
- ½ tsp cinnamon
- Grated peel of 1 lemon
- Flour, enough to work into a ball
- 2 tsp baking powder
- Approximately 8-10 cooking pears, peeled and halved with stems intact
- Sliced lemon
- Few cloves
- Some cinnamon bark
- 3 tbsp syrup
- Cold water

Instructions:

1. Prepare the suet: Take half a pound of suet and chop it into a powder. Suet can be found in some grocery stores or butcher shops, or you can render your own suet from beef or lamb fat.

2. Soak the bread: Soak a loaf of stale bread in water until it becomes moist. Squeeze out any excess water.

3. Mix suet and bread: In a large mixing bowl, combine the suet and bread. Use your hands to work the mixture together, ensuring that the suet is evenly distributed.

4. Add eggs and sugar: Add two eggs to the mixture and mix well. Then, add one cup of sugar and continue mixing.

5. Add spices: Add one teaspoon of salt, allspice, cloves, cinnamon, and the grated peel of a lemon. Mix well to incorporate the flavors.

6. Add flour and baking powder: Gradually add enough flour to the mixture until you can work it into a large ball. Sift two teaspoons of baking powder into the flour and mix until well combined.

7. Prepare the pears: Peel approximately half a peck (8-10) of cooking pears and cut them in halves, leaving the stems intact.

8. Assemble and boil: In a large kettle, lay half of the pears at the bottom. Place the prepared suet pudding mixture in the center of the pears. Arrange the remaining pears around the pudding. Add sugar, sliced lemon, a few cloves, some cinnamon bark, and three tablespoons of syrup. Fill the kettle up with cold water until the pears and pudding are covered.

9. Boil and bake: Place the kettle on the stovetop and let it boil for half an hour. Afterward, transfer the kettle to a preheated oven and bake for at least three hours. Check on the pudding occasionally and add water if needed, to prevent it from drying out.

10. Serve and enjoy: Once the suet pudding is fully baked, remove it from the oven. Allow it to cool slightly before serving. Spoon out portions of the pudding together with the poached pears onto serving dishes. It can be served warm or at room temperature.

Similar Recipe Dishes:
- Spotted Dick: Another popular suet pudding from Britain, Spotted Dick is made with suet, flour, sugar, and dried fruits like currants or raisins. It is typically served with custard or a sweet sauce.
- Steamed Treacle Pudding: A traditional British dessert made with suet, flour, breadcrumbs, treacle (molasses), and spices. It is steamed until rich and sticky, and often served with custard or ice cream.
- Jam Roly-Poly: This suet pudding is rolled up with a layer of jam, then steamed or baked until cooked through. It is often served with custard or cream.
- Apple Dumplings: A popular American dessert, apple dumplings are made by wrapping apple slices in a pastry dough and baking them until tender. They are often served with a warm syrup or sauce.

These suet pudding recipes harken back to a time when simple and hearty desserts were treasured. Whether you choose to try the Suet Pudding With Pears or explore the other traditional recipes mentioned, you can enjoy the comforting flavors of history and tradition in each bite.