Suet Pudding
Ingredients
Directions
Prepare
Roll out the suet crust to ½ inch thick and line the basin, raising it 1½ to 2 inches above the edge.
Layer the trimmed rump steak in the basin, seasoning with salt and pepper or 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 middle of the pudding with a fork to prevent bursting.
Quickly remove the cloth and cut a small opening on top to let steam 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 rich, crumbly crust and adds fat that keeps the pastry tender.
- Rump steak
- Provides the meat filling, which becomes tender during long, slow boiling.
- Cold water
- Creates gravy in the basin as the steak cooks.
The step that matters
Boil for the full time in gently boiling water. Long boiling is what tenderises the tough rump steak and cooks the suet crust through. Pudding that is under-boiled stays tough and doughy, so keep the water boiling and top it up as needed.
“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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