Suet Pudding
Ingredients
Directions
Prepare the dough
Chop the suet very finely.
Sift the flour and baking powder into a bowl. Add the suet and mix well.
Gradually add cold water to form a stiff dough.
Prepare the basin and cloth
Dip a pudding cloth in boiling water and flour it well.
Assemble and boil
Press the dough into a greased basin, filling it completely.
Cover with the floured cloth, leaving a pleat for rising.
Tie the cloth securely and place in a saucepan of boiling water.
Boil for 2.5 to 4 hours, the longer the better.
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 dough once bound with water and suet.
- Suet
- Adds fat that keeps the pudding moist and tender as it steams.
- Baking powder
- Releases gas during cooking so the pudding rises and becomes light.
The step that matters
Leaving a pleat in the cloth. The pudding rises as it steams, and a sealed cloth gives it no room to expand. A pleat lets the dough swell without the cloth bursting or the pudding becoming 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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