Suet Pudding
Ingredients
Directions
Prepare
Boil a saucepan of water.
Dip the middle of a pudding cloth into the boiling water, wring it out, and sprinkle it with flour.
Skin, shred, and finely chop the suet, using a little flour to prevent sticking.
Make and boil the pudding
In a bowl, mix the flour, salt, baking powder, and suet.
Add water to form a light paste and knead slightly.
Place the mixture into the pudding cloth, tie it lightly, leaving room for expansion.
Submerge in boiling water and boil for 2 hours.
Once done, remove the string and cloth, and carefully turn the pudding onto a hot dish.
Serve
Serve with roast or boiled meat, or with preserves.
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 bulk of the pudding, giving it structure as it sets.
- Suet
- Adds fat that keeps the pudding moist and rich as it cooks.
- Baking powder
- Releases gas during cooking so the pudding rises and turns light.
The step that matters
Leaving room in the pudding cloth. The pudding swells as it cooks and the leavening expands, so the cloth must be tied loosely. A tight tie can squeeze the dough and stop it rising, or burst the cloth.
“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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