Name: Suet Crust for Boiled Puddings
Ingredients: 1 pound all-purpose flour; ½ pound suet, finely chopped; ½ teaspoon coarse sea salt; 1 heaped teaspoon baking powder (optional)

Suet Crust for Boiled Puddings

Ingredients

1 pound all-purpose flour
½ pound suet, finely chopped
½ teaspoon coarse sea salt
1 heaped teaspoon baking powder (optional)

Directions

In a bowl, combine the flour and suet.
Add the salt and baking powder if a light, crumbly crust is desired.
Mix thoroughly until well combined.
Use as a crust for boiled puddings.

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 that holds the crust together around the filling.
Suet: Solid fat that coats the flour, keeping the crust tender and rich.
Baking powder: Releases gas that lifts the dough, giving a lighter, more crumbly crust.

“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.