caflowerluver, There was no meat in the family recipe, just the finely chopped suet and raisins in the batter which was poured into a cloth bag and steamed in a double boiler. My family recipe was served as a dessert with a warm sauce over it. The sauce recipe was most often flavored with lemon. Our family always flavored with nutmeg instead

This seems like what your describing.

http://www.cooks.com/recipe/eh2z08im/suet-pudding-johnny-bull-pudding.html

I have never heard of it either. My grandma used to make her own mincemeat and I loved the pies.

Sue

My parents were British and steamed puddings were a regular offering, especially in winter (most are kinda heavy for warmer weather :-)) Lyle's Golden syrup pudding, sticky toffee pudding and plum pudding were most often served and a 'real' plum pudding does include suet, much like real mincemeat :-)) Suet is hard to find these days but you can order it from your butcher or grocery store meat counter.

And yes, my mom's old stove did have a deep well burner, which she used to steam the pudding as well as using for other slow cooked dishes, like corned beef. But I could be dating myself with that comment......don't think those have been a feature of a cooktop or stove since the 50's, LOL!!

My first range I had had a deep well. I never used it much.

Sue

My ethnicity is Eastern European, but my husbands was mainly British, Irish and Welsh. I had never heard of what they called "Suet pudding", as my husbands family called it, til I had was married and began having Holiday meals with the in-laws. It sounded disgusting, but I tasted it with the obligatory vanilla sauce. I was a convert. I could never eat much of it, as it was so heavy and rich, but I enjoyed every bite. Haven't had it in years and years. I never made it myself.

"Pudding" in British terminology is very different from what most Americans know as pudding :-) Being born in to a British family but in the US, I had some culture shock as a kid growing up. My mom was a great cook and Sunday dinner often included a roast beef and the obligatory Yorkshire pudding. As a child I couldn't imagine any sort of 'pudding' that was cooked in beef drippings to be at all the slightest bit edible - yuck!! Now I know what a delicacy this treat is - a savory pudding much like popovers - and I regret all those years when I wouldn't touch the stuff!! Now I go out of my way to occasionally cook a rib roast just so I can make and enjoy the Yorkshire pudding side dish!!

I never heard of it, but then my family has had to limit saturated fat, so I wouldn't have grown up with anything containing lard.

I did make roast beef with Yorkshire pudding on Christmas 1975. It was delicious, but I remember it better for another reason: It caused me to go into labor two weeks early. :-)