Suet Pudding
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Mix the flour, suet, baking powder, and salt together.
Gradually add cold water until a stiff paste forms.
Shape the mixture into a roll.
Wrap and steam
Wrap it in a scalded pudding cloth, dredged with flour on the inner side.
Secure the ends with string.
Put it into a pot of boiling water and steam for 1.5 to 2 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
- Provides the structure that holds the suet pudding together as it cooks.
- Suet
- Adds fat that keeps the pudding moist and rich as it steams.
- Baking powder
- Releases gas during cooking so the pudding rises and becomes light.
- Cold water
- Hydrates the flour to form a stiff paste that can be shaped.
The step that matters
Add the cold water gradually. Adding water slowly lets you stop at a stiff paste; too much water makes the dough sticky and hard to shape, while too little leaves it crumbly and unable to hold together in the cloth.
“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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