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Suet Pudding

A simple suet and flour dough boiled in a cloth for about an hour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Suet Pudding

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.

Prepare the dough

  1. Chop the suet finely.

  2. Mix the suet and flour together in a bowl.

  3. Add enough water to form a dough.

Cook

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

  2. Boil the pudding for about 1 hour.

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

Suet
Provides fat that makes the pudding rich and tender as it cooks.
Flour
Forms the structure that holds the pudding together while it cooks.

“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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