Suet Pudding
Ingredients
Directions
Prepare the crust
Roll out the suet crust to ½ inch thickness 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.
Roll out a cover for the pudding, moisten the edges, and press them together with the crust.
Boil and serve
Tie a floured cloth over the pudding and place it in boiling water.
Boil for 3 to 5 hours, depending on size.
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 the long boil.
- Rump steak
- Provides the meat filling that cooks slowly until tender in the steamed pudding.
- Cold water
- Creates the gravy that forms in the basin as the meat cooks.
The step that matters
Piercing the pudding when done. Steam builds up inside a sealed pudding under pressure, so piercing it before removing the cloth and cutting a small opening lets steam escape and helps prevent bursting.
“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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