Suet Pudding
Ingredients
Directions
Prepare the basin
Roll out the suet crust to ½ inch thickness and line a basin, raising the crust 1½ to 2 inches above the edge.
Layer the trimmed rump steak in the basin, seasoning with salt, pepper, and cayenne.
Pour in enough cold water to create gravy.
Cover and cook
Roll out a cover for the pudding, moisten the edges, and press them together with the crust.
Tie a cloth, dipped in hot water and floured, over the pudding, gathering the corners tightly.
Place the pudding in boiling water and cook for 3 to 5 hours, depending on size.
Serve
When done, pierce the center with a fork to prevent bursting, remove the cloth, and cut a small opening on top to release steam.
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 the rich crust and adds fat that keeps the pastry tender and moist.
- Rump steak
- Provides the meat filling, which becomes tender during long gentle boiling.
- Cold water
- Creates the gravy that forms in the basin as the meat cooks.
The step that matters
Piercing the pudding before serving. Steam builds up inside the sealed pudding as it cooks, and piercing the center with a fork lets pressure escape so the crust does not burst.
“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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