Suet Pudding
Ingredients
Directions
Prepare the mixture
Chop the suet finely.
Mix the suet, fruit, and flour in a large bowl.
Add cold water gradually to form a stiff paste.
Shape and boil
Shape the mixture into a pudding and wrap it in a cloth.
Boil the pudding in water for three 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
- All-purpose flour
- Forms the structure of the paste that holds the pudding together once it is set.
- Suet
- Adds fat that keeps the pudding moist and rich as it cooks.
- Mixed fruit
- Adds sweetness and fruity flavor throughout the pudding.
The step that matters
Add cold water gradually to form a stiff paste. Flour hydrates as water is added. Too much water at once makes a sticky dough that will not hold its shape, while too little leaves a crumbly mixture that falls apart when boiled.
“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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