Baked Suet Pudding
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Mix the suet and bread together in a bowl.
Add the broth gradually, stirring until combined.
Transfer the mixture to a greased baking dish.
Bake
Bake for about 1 hour or until set and golden brown.
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
- Adds fat that keeps the pudding rich and moist as it bakes.
- Bread
- Soaks up the broth to give the pudding body and structure.
- Broth
- Moistens the bread and suet, giving the mixture its savoury flavour and cohesion.
The step that matters
Add the broth gradually, stirring until combined. Adding liquid slowly lets the bread absorb it evenly. Pouring it all at once can leave dry pockets or a soggy, uneven texture after baking.
“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.
More suet pudding recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.