Plain Suet Pudding
Ingredients
Directions
Make the dough
In a bowl, combine the chopped suet, flour, baking powder, and salt.
Mix in enough cold water to form a stiff dough.
Cook
Flour a pudding cloth and place the dough in the center.
Tie the cloth securely and boil for 1½ hours.
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
- Suet
- Melts during cooking, adding richness and keeping the pudding moist and tender.
- Flour
- Provides the structure that holds the dough together while it cooks.
- Baking powder
- Releases gas during cooking that lifts the dough, making it lighter.
The step that matters
Tie the cloth securely. A loose tie lets boiling water seep in, making the pudding soggy and heavy. A well-sealed cloth keeps the water out and the steam in, so the dough cooks evenly.
“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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