Suet Puddings
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the dough
Combine flour and suet in a bowl.
Gradually add water and mix until a dough forms.
Shape the dough into a pudding and place it in a cloth.
Cook and serve
Boil the pudding for about 1 hour until cooked through.
Remove from water, unwrap, and serve.
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
- Flour
- Forms the structure of the dough and sets into a firm, tender body when cooked.
- Suet
- Adds fat that keeps the pudding rich and moist and gives it a tender texture.
- Water
- Hydrates the flour so the mixture binds into a workable dough.
The step that matters
Adding the water gradually. Flour absorbs liquid unevenly, so adding water slowly lets you stop once the dough holds together. Too much water at once makes a sticky dough that is hard to shape and can cook up heavy.
“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.
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