Preparation:
1. Combine ingredients except sauce and beat well; divide between two 1-pound coffee cans.
2. Steam for 4 hours by putting in large pan or Dutch oven that can be covered with a lid. Or make a lid with foil; steam with about 1 inch of water.
3. Serve hot with sauce.
NOTE: The coffee cans make it easy to serve the pudding since the bottom can be cut out and used as a pusher to slide the pudding forward so it can be sliced.
Sauce 1. Mix together butter and sugar; add eggs one at a time and beat well.
2. Add vanilla; refrigerate until used for suet pudding. | 