Suet Pudding
Ingredients
Directions
Prepare the dough
Mix the chopped suet with the flour and baking powder.
Add cold water to form a stiff dough.
Cook
Dip a pudding cloth into boiling water and dredge it with flour.
Place the dough in the cloth and tie it securely, leaving room for expansion.
Boil in plenty of water for 2.5 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
- Suet
- Adds fat that keeps the pudding moist and rich as it cooks.
- Flour
- Forms the structure of the dough once mixed with water.
- Baking powder
- Releases gas during cooking so the pudding rises and lightens.
The step that matters
Tie the cloth with room for expansion. The dough rises as the baking powder releases gas and the suet melts during boiling. If the cloth is tied tightly, the pressure can burst it or make the pudding dense, so leaving space lets it expand safely.
“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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