Suet Pudding
Ingredients
Directions
Prepare the suet and dough
Boil a saucepan of warm water.
Remove the skin from the suet.
Chop the suet finely.
Combine the flour and baking powder in a basin.
Add the chopped suet to the flour mixture.
Rub the mixture until there are no lumps.
Add 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 expansion.
Add the pudding to the boiling water.
Boil gently for 1.5 hours, adding boiling water as needed.
Serve
Remove the pudding from the saucepan.
Take off the cloth.
Turn the pudding 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
- Provides fat that melts during boiling, giving the pudding its rich, tender texture.
- Flour
- Forms the main structure of the paste, setting firm as it cooks.
- Baking powder
- Releases gas during cooking, helping the pudding rise and become light.
The step that matters
Tie the cloth tightly, leaving room for expansion. The pudding swells as it steams and the baking powder releases gas. A cloth tied too tightly can restrict that swelling, while a loose seal lets water into the pudding and makes it soggy.
“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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