Suet Pudding
Ingredients
Directions
Prepare the basin
Roll out the suet crust to ½ inch thick 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 floured cloth over the pudding and place it in boiling water.
Boil for 3 to 5 hours, depending on size.
Serve
When done, pierce the pudding to prevent bursting, remove the cloth, and cut a small opening for steam to escape.
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 crust and adds richness and moisture as it melts during boiling.
- Rump steak
- Provides the meat that becomes tender during long, slow boiling.
- Cold water
- Creates the gravy that forms in the basin while the pudding cooks.
The step that matters
Pierce the pudding before serving. Steam builds up inside the sealed pudding while it boils, so piercing it helps prevent bursting when the cloth is removed.
“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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