Suet Paste for Puddings
Ingredients
Directions
Chop the suet very finely.
In a bowl, mix the chopped suet with the flour.
Gradually add water to form a smooth paste.
Ensure the paste is well combined and not too sticky.
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
- Provides fat that keeps the paste short and tender as it cooks.
- All-purpose flour
- Forms the structure of the paste once water is worked in.
The step that matters
Adding the water gradually. Flour hydrates unevenly, so adding water slowly lets the gluten and starch absorb it evenly. Too much water at once makes a sticky, overworked paste that is tough when baked or steamed.
“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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