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 the flour and suet in a mixing bowl.
Gradually add the water and mix until a dough forms.
Shape the dough into a pudding and wrap it in a cloth.
Boil and serve
Boil the pudding in water for about 1 hour.
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 that holds the pudding together.
- Suet
- Adds fat that keeps the pudding moist and rich as it cooks.
- Water
- Hydrates the flour so the mixture binds into a workable dough.
The step that matters
Gradually add the water and mix until a dough forms. Adding water slowly lets the flour absorb it evenly. Too much at once can make the dough sticky and hard to shape, while too little leaves it crumbly and prone to falling apart when boiled.
“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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