Pudding Paste
Ingredients
Directions
Make the paste
Mix lard or dripping with salt and flour.
Make a hollow in the mixture and gradually add water to form a stiff paste.
Shape
Cut the paste into three pieces and roll out to the desired thickness.
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
- Lard or dripping
- Adds fat that makes the paste short and tender by coating flour particles.
- Flour
- Provides the structure that holds the paste together once water is added.
- Water
- Hydrates the flour so its proteins and starches bind into a stiff, workable dough.
The step that matters
Adding the water gradually. Adding water slowly into a hollow lets you stop once the paste is stiff. Too much water at once makes the dough sticky and tough as gluten develops.
“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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