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Suet Pudding

A boiled pudding made from suet, flour, baking powder, and cold water wrapped in a cloth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Suet Pudding

Ingredients

Directions

Prepare the suet and dough

  1. Boil a saucepan of warm water.

  2. Remove the skin from the suet and chop it as finely as possible.

  3. In a bowl, combine the flour and baking powder.

  4. Add the chopped suet and rub it into the flour until there are no lumps.

  5. Mix in enough cold water to form a stiff paste.

Wrap and boil

  1. Wring out a strong pudding cloth in boiling water and sprinkle flour over it.

  2. Place the paste onto the cloth, gather the ends, and tie it tightly with string, leaving room for the pudding to swell.

  3. Once the water is boiling, add the pudding and let it boil gently for 1.5 hours.

  4. Keep a kettle of boiling water handy to refill the saucepan as needed.

Serve

  1. Remove the pudding from the saucepan, take off the cloth, and turn it onto a hot dish.

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

Suet
Melts during boiling to make the pudding rich, moist and tender.
Flour
Forms the structure of the paste that holds the pudding together.
Baking powder
Releases gas in the moist dough so the pudding rises and swells.

The step that matters

Tying the cloth tightly with room to swell. The paste rises and expands as it cooks. A tight wrap keeps its shape and seals the pudding, while leaving space lets it swell without bursting the cloth or turning out heavy.

“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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