Suet Pudding
Ingredients
Directions
Prepare the suet and dough
Boil a saucepan of water.
Remove the skin from the suet and chop it finely.
In a bowl, combine the flour and baking powder.
Add the chopped suet and rub it into the flour until there are no lumps.
Mix in enough cold water to form a stiff paste.
Wrap and boil
Wring out a strong pudding cloth in boiling water.
Sprinkle flour over the cloth.
Place the paste onto the cloth.
Gather the ends of the cloth.
Tie it tightly with string, leaving room for the pudding to swell.
Add the pudding to the boiling water.
Let it boil gently for 1.5 hours.
Add boiling water as needed.
Serve
Remove the pudding from the saucepan.
Take off the cloth.
Turn it onto a hot dish.
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, making the pudding rich and tender in texture.
- Flour
- Forms the body of the pudding, setting into a firm structure as it cooks.
- Baking powder
- Releases gas during cooking, helping the pudding rise and lighten.
The step that matters
Tie the cloth tightly with room to swell. The pudding rises as it cooks, so the cloth must be secure to keep water out and shape intact, with enough room left for expansion.
“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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