Name: Suet Pudding, Plain
Ingredients: 2 ounces finely-shredded suet; 1 pound all-purpose flour; ½ teaspoon salt; 2 teaspoons baking powder; Water (enough to make a light paste)

Suet Pudding, Plain

Ingredients

2 ounces finely-shredded suet
1 pound all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
Water (enough to make a light paste)

Directions

Make the paste

Rub the suet into the flour until well combined.
Add the salt and baking powder, mixing well.
Gradually add water to form a light paste.

Boil

Place the mixture in a floured cloth and tie it securely.
Boil the pudding for 1 hour until cooked through.

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, adding richness and a tender, moist crumb to the pudding.
All-purpose flour: Forms the structure of the pudding once mixed with water and set by cooking.
Baking powder: Releases gas in the moist dough, helping the pudding rise and lighten.

“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.