Suet Pudding
Ingredients
Directions
Prepare
Mix flour, salt, and suet in a bowl.
Add cold water gradually to form a slack dough.
Tie the dough in a floured cloth.
Cook
Boil or steam for 1.5 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
- Flour
- Forms the structure of the pudding as the dough sets during cooking.
- Suet
- Adds fat that keeps the pudding moist and tender as it cooks.
The step that matters
Add cold water gradually to form a slack dough. Water hydrates the flour so it can bind into a dough, and adding it slowly prevents a dough that is too wet or too stiff. A slack dough stays soft, so the pudding cooks light rather than dense.
“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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