A Savoury or Sweet Dripping Pudding
Ingredients
Directions
Make the pastry
Rub half of the dripping into the flour with a little salt.
Add water to form a stiff paste and roll it out thin.
Spread the remaining dripping over the paste, fold it, and roll it out again.
Repeat the process until well combined, then shape into a round pudding.
Cook
Place it in a basin and set it in boiling water.
Boil for two 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
- Dripping
- Adds fat that is layered through the dough, giving a rich, flaky, tender texture.
- Flour
- Forms the dough structure that holds the layers together when rolled and folded.
The step that matters
Folding and rolling the paste with dripping. Repeated rolling and folding spreads the fat through the dough in thin layers. Uneven mixing leaves pockets of fat and dense patches, so the layers should be fully combined before shaping.
“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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