Suet Crust
Ingredients
Directions
Make the dough
In a bowl, mix flour, chopped suet, and salt.
Add cold water gradually until the mixture forms a dough.
Roll out the dough to a thickness of ½ inch.
Assemble the pudding
Line a pudding dish with the rolled dough.
Fill the dish with meat and cover the top with more dough.
Cook
Tie the dish in a cloth and boil for 2 hours in boiling water.
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 main structure of the dough, giving the crust its body and shape.
- Suet
- Adds fat that keeps the crust tender and rich as it cooks.
The step that matters
Tie the dish in a cloth and boil for 2 hours in boiling water.. The crust is cooked by steam and hot water over a long time. Keeping the pudding fully covered by the cloth and the water at a boil lets the dough set through and become tender rather than doughy.
“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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