Suet Pudding
Ingredients
Directions
Prepare
Mix the dripping with the flour and baking powder until well combined.
Add enough water to form a paste.
Shape the mixture into a roll.
Flour the surface.
Cook
Tie it tightly in a pudding cloth.
Boil for 2 to 3 hours.
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
- Adds fat that makes the pudding rich and tender.
- All-purpose flour
- Provides the structure that holds the paste together as it cooks.
- Baking powder
- Releases gas that helps the pudding rise and lighten.
The step that matters
Tie it tightly in a pudding cloth. A loose cloth lets water seep into the pudding during boiling, making it soggy and heavy. A snug wrap keeps the dough compact so it holds its shape and cooks through evenly.
“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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