Suet Pudding
Ingredients
Directions
Prepare the basin
Roll out the suet crust to ½ inch thickness.
Line the basin with the crust, raising it 1½ to 2 inches above the edge.
Layer the minced steak in the basin, seasoning with salt, pepper, and cayenne.
Pour in enough cold water to create gravy.
Cover and tie
Roll out a cover for the pudding.
Moisten the cover edges and press them together with the crust.
Cover the pudding with a cloth dipped in hot water, wrung out, and floured.
Tie the cloth over the pudding.
Cook and serve
Place the pudding in boiling water and cook for 3 to 5 hours, depending on size.
When done, pierce the top with a fork to prevent bursting.
Remove the cloth and cut a small opening for steam to escape.
Serve immediately.
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
- Suet
- Forms a rich crust and adds fat that keeps the filling moist during long cooking.
- Minced steak
- Provides the meat filling, which becomes tender as it cooks slowly in the steam.
- Cold water
- Creates gravy in the basin as the meat cooks and releases its juices.
The step that matters
Covering the pudding with the floured cloth and tying it. A tight seal keeps steam and water from getting into the filling, so the crust cooks properly and the pudding does not turn soggy.
“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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