Skip to main content
Dessert

A Savory or Sweet Dripping Pudding

A pudding made from dripping, flour, salt, and water, rolled and boiled for two hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

A Savory or Sweet Dripping Pudding

Ingredients

Directions

Make the paste

  1. Rub half of the dripping into the flour with a little salt.

  2. Add water to form a stiff paste.

Laminate the dough

  1. Roll out the paste thinly.

  2. Spread the remaining dripping over the paste, fold it over, and roll it out again.

  3. Repeat the spreading and folding process.

Shape and boil

  1. Shape the dough into a round pudding and place it in a basin.

  2. Set the basin in boiling water and boil for two hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Dripping
Fat that coats flour and separates the dough into layers, keeping the pudding tender and rich.
Flour
Forms the structure of the paste, which holds the layers together while it cooks.

The step that matters

Spreading and folding the dripping. Spread the fat evenly and keep the sheet thin so the layers stay distinct. Fat separating the dough into layers is what gives the pudding its texture, and uneven or thick spreading leaves greasy pockets and dense patches.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes