OK, we're talking my soul foods here.

We called it either suet pudding or plum pudding, and it was steamed. My great-grandmother made it for Christmas, and I recall it as being quite good. It was served with a hard sauce, so called because it was made with a fair quantity of hard liquor. Whiskey, I think, with butter and powdered sugar. (That was good, too! )

My grandmother made mincemeat pies with venison. Again, quite good, and made with whiskey. (There may be a theme here. . .) There were other ingredients, raisins, I think, and apples (?).

I'm suddenly rather hungry. Sadly, I didn't get the recipes for either one.