12 suet
2 tablespoons finely chopped pecans
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup water
1/4 cup shortening
1/4 cup white sugar
1 cup raisins
Spoon 1 tablespoon of each pecan and cinnamon and 1/4 teaspoon of nutmeg and 1 teaspoon of salt into a 3 quart saucepan. Bring sauce to a boil.
Meanwhile, combine flour, 1 cup water and cinnamon and stir together with shortening in a medium or large bowl. Cook mixture over medium heat until mixture is well blended; stir sauce until well blended. Remove from the heat and stir in nut milk and raisins. Slowly stir into heat. Let stand 15 minutes; cool.
Transfer mixture to a large saucepan and cook until smooth but still slightly intense, 3 to 5 minutes. Stir in raisins and cook one minute more. Stir in raisins and combine with 1/2 cup of hot water. Bring to a boil, then reduce heat to low and simmer until mixture thickens to loosen, 2 minutes. Serve hot topped with whipped cream.