Name: Suet Pudding
Ingredients: 1 lb all-purpose flour; ½ lb suet, shredded; 13 oz water

Suet Pudding

Ingredients

1 lb all-purpose flour
½ lb suet, shredded
13 oz water

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

In a large bowl, combine the flour and shredded suet.
Gradually add the water, mixing until a dough forms.
Shape the dough into a pudding and wrap it in a cloth.

Cook

Boil the wrapped pudding in water for about 2 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

All-purpose flour: Forms the structure of the dough, giving the pudding its body.
Suet: Adds fat that enriches the dough and keeps the pudding moist and tender.
Water: Hydrates the flour so the dough binds together.

“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.