Suet Pudding
Ingredients
Directions
Prepare
Mix the flour, suet, baking powder, and salt together.
Gradually add cold water until a stiff paste forms.
Shape the mixture into a roll and wrap it in a scalded pudding cloth, dredged with flour on the inner side. Secure the ends with string.
Cook
Place it in boiling water and cook for about 2½ hours.
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 structure of the paste and sets the pudding as it cooks.
- Suet
- Adds fat that keeps the pudding moist and rich in texture.
- Baking powder
- Releases gas during cooking so the pudding rises and turns light.
The step that matters
Adding the cold water. Water must be added gradually until a stiff paste forms. Too much liquid makes the paste slack, so the roll loses its shape and the pudding turns heavy and soggy when boiled.
“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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