Ingredients
8 oz suet (from bison, goose, or duck)
1 lb chestnut flour
1 tsp sea salt
2 tsp baking powder
2tsp baking soda
craisins, dried, eldersberries, black cherries, dried gooseberries, dried red currants, dried blackberries, or dried elderberries, dried bilberries, dried strawberries)
(buttermilk if you want it to rise more)
birch sugar (xylitol)
Preparation
Mix together the suet, chestnut flour, sea salt and baking powder. Add water gradually, to form a dry elastic dough.
Knead lightly, then roll out to about 1/2" thick. Sprinkle on two handfuls of dried berries, roll them in lightly with a rolling pin.
Fold up, like a jam suet pudding, sealing the ends. Criss-cross the top with a knife, brush with buttermilk and sprinkle with birch sugar (xylitol).
Bake at 350F for about 30 minutes. Serve hot.
