Suet Pudding
Ingredients
Directions
Prepare the paste
Boil a saucepan of warm 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 wrung-out pudding 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.
Let it 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
- Flour
- Forms the structure of the pudding as it combines with water and sets when cooked.
- Suet
- Adds fat that keeps the pudding tender and rich as it cooks.
- Baking powder
- Releases gas when moistened and heated, lightening the pudding as it rises.
- Cold water
- Moistens the flour and suet so they bind into a stiff, workable paste.
The step that matters
Keep the water gently boiling and top it up with boiling water as needed.. The steam cooks and lightly raises the paste, and cooler water lets the pudding turn heavy and 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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