Suet Pudding
Ingredients
Directions
Prepare the dough
Sift the flour and baking powder into a bowl.
Finely shred the suet and chop it until it resembles bread crumbs.
Mix the suet with the flour and gradually add cold water to form a stiff paste.
Cook
Prepare a saucepan of boiling water and plunge a pudding cloth into it.
Wring out the cloth, flour it, and tie up the pudding.
Boil for 1.5 hours, ensuring the water remains boiling throughout.
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
- Forms the main structure of the pudding once mixed with water and suet.
- Suet
- Adds fat that keeps the pudding moist and tender as it cooks.
- Baking powder
- Releases gas to help the pudding rise and become light.
The step that matters
Keep the water boiling throughout. If the water stops boiling, the pudding cooks unevenly and can turn heavy and soggy. Steady boiling keeps the cooking temperature high and consistent for the full 1.5 hours.
“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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