A heavy, hearty dessert that is true to the time period.
*To render your own fat, begin with at least 18 ounces of raw suet. First, cut away any visible bits of meat. Then, cut or shred the suet into small pieces. Place them in a slow cooker with half a cup of water and allow to simmer on low, with the cover off, for several hours. The fat will liquefy and separate from the connective tissue, and any excess moisture will evaporate. Be patient; if the suet heats up too quickly, the connective tissue will fry, leeching the taste of cooked meat into what should, ideally, be a flavorless fat.
When the fat has liquefied, pour it through a sieve to separate out the connective tissue particles. These particles can then be discarded, and the liquid fat that remains can be poured into a container to cool. Store in the refrigerator.