Name: Suet Crust for Toiled 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 Toiled Puddings

Ingredients

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

Directions

Mix the crust

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

Use the crust

Proceed with your pudding recipe as directed.

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: Provides the structure that holds the crust together.
Suet: Its fat keeps the crust tender and moist as it cooks.
Baking powder: Releases gas when heated, helping the crust rise and turn lighter.

“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.