A Plain Suet-Pudding
Ingredients
Directions
Mix the flour, suet, water, and salt until well combined.
Grease a basin or flour a cloth and pour the mixture in.
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 gluten-based structure that holds the pudding together.
- Suet
- Melts during cooking, adding richness and a tender, moist texture.
The step that matters
Boiling time. The dense batter needs long, steady cooking to set through to the center. Boiling for less time can leave the pudding heavy and undercooked, while longer cooking 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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