“A Fannie Farmer (1965 edition) recipe. I'm from Ohio, but this has not been traditional in my family, tho currants were always used for holiday baking and decorating cookies. My paternal grandmother was known for her suet pudding, which I would never make because of the cholesterol. This is a great substitute, and there's something magical that happens when the fruits and veggies are added to the dry ingredients. Fannie wants you to serve it with Ohio Sauce (a variation of Hard Sauce) but I don't think this is necessary. We serve it like fruitcake but find that it's more widely accepted.”
3hrs 30mins

Ingredients Nutrition


  1. Thoroughly grease pudding molds, small tins, or custard cups.
  2. Sift dry ingredients together.
  3. Add remaining ingredients and mix well.
  4. Fill molds 2/3 full or less. Cover tightly with lids or or foil.
  5. Steam 2 hours in small molds or 3 hours in a large mold.
  6. To steam: Place a rack in a deep kettle. Set filled molds on rack. Add boiling water till it comes halfway up around molds. Cover tightly. Adjust heat to keep water boiling throughout steaming time, adding more as it boils away. (This may be done in a pressure cooker or slow cooker. See appliance instructions.).
  7. To unmold: Set molds in cold water for a few seconds. Uncover and turn out. If you like puddings less moist, set in the over for a few minutes to dry out.
  8. Cut with a sharp knife and serve with Ohio Sauce or another variation of Hard Sauce.

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