Suet Pudding
Ingredients
Directions
Prepare the dough
Trim away all skin and fiber from the suet and chop it finely.
In a bowl, mix the suet with flour, baking powder, and salt.
Add cold water to form a stiff paste.
Boil
Wring a pudding cloth out of boiling water, flour it well, and place the paste into it.
Tie the cloth securely, leaving room for the pudding to swell.
Plunge it into plenty of fast‑boiling water and boil for two hours or longer if convenient.
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 keeps the pudding moist and tender as it cooks.
- All-purpose flour
- Forms the bulk of the paste, giving the pudding its structure once cooked.
- Baking powder
- Releases gas during cooking, helping the pudding rise and swell.
The step that matters
Leaving room in the cloth. The pudding rises as it cooks, so the cloth must be tied loosely enough to allow swelling. A tight cloth can restrict expansion and make the pudding dense or cause it to burst the tie.
“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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