Pudding Paste
Ingredients
Directions
Prepare
Chop the kidney suet very fine, removing any skin.
In a bowl, mix the chopped suet with the flour and salt.
Make the paste
Add enough water to form a very firm paste.
Roll out the paste to a thickness of ¼ inch when ready to use.
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
- Kidney suet
- Provides fat that keeps the paste rich and tender as it cooks.
- All-purpose flour
- Forms the structure of the paste, holding it together when rolled and cooked.
The step that matters
Add enough water to form a very firm paste. Too much water makes the paste sticky and hard to roll, while too little leaves it crumbly. A firm dough holds its shape and seals around fillings during cooking.
“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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