A Savory or Sweet Dripping Pudding
Ingredients
Directions
Make the dough
Rub half of the dripping into the flour with a little salt.
Add water to form a stiff paste.
Roll the paste out thin.
Spread the remaining dripping thinly over the paste.
Fold the dough over.
Roll the dough out again.
Repeat the process until well combined.
Cook and serve
Shape the dough into a round pudding.
Place the pudding in a basin.
Set the basin in boiling water.
Boil for two hours.
Serve as a sweet pudding with jam, molasses, or sugar.
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
- Dripping
- Fat that is layered through the dough, making it rich and tender as it cooks.
- Flour
- Forms the dough's structure, setting into a firm body when cooked.
- Water
- Combines with the flour to form a stiff paste that holds the dough together.
The step that matters
Repeating the roll, spread and fold. Folding fat into layers of dough builds separate layers of flour and fat. If the fat is not spread thinly and evenly, the layers blend unevenly and the texture becomes dense rather than flaky and light.
“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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