A Pi, Ain Suet-Pudding
Ingredients
Directions
Prepare
Mix the flour, suet, water, and salt until well combined.
Grease a basin or flour a cloth.
Pour the mixture into the basin or wrap it in the cloth.
Boil
Boil for at least 3 hours, preferably 4 to 5 hours for a lighter pudding.
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 starchy structure that holds the pudding together as it cooks.
- Suet
- Melts during boiling, adding richness and moisture that keep the pudding tender.
The step that matters
Boil for the full time. The long, steady boil is the step most likely to be cut short. Boiling cooks the flour's starch through and melts the suet into the batter; stopping early leaves the pudding dense and doughy. Four to five hours gives a lighter result.
“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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