Elk Suet Pudding

2 cups finely chopped elk suet

2 cups firmly packed brown sugar

2 cups boiling water

2 cups chopped raisins

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons each: ground cinnamon, cloves and nutmeg

In a large mixing bowl dissolve brown sugar, spices and baking powder in boiling water. Add suet, raisins and flour, mixing well. Transfer pudding into top half of a double boiler and steam with the lid on for two to five hours. The longer the better!

Serve warm in small bowls with sugar and cream.

Copyright 1998-2014 Stephen Ricciardelli