Suet Pudding
Ingredients
Directions
Prepare
Combine the flour, chopped suet, baking powder, and salt in a large bowl, then mix well until all ingredients are evenly distributed.
Prepare a cloth by scalding it in boiling water and flouring it to prevent sticking.
Boil and serve
Place the pudding mixture into the cloth and tie it tightly, leaving room for expansion.
Place an upside-down plate at the bottom of the pot to prevent sticking.
Boil the pudding in a pot of boiling water for about 1.5 to 2 hours.
Let the pudding stand for a few minutes before turning it out.
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
- All-purpose flour
- Forms the structure of the pudding as the main dry base.
- Suet
- Adds fat and richness, keeping the pudding moist and tender as it cooks.
- Baking powder
- Releases gas that helps the pudding rise and lighten.
The step that matters
Tying the cloth. The cloth must be tied tightly enough to hold the mixture together, but with room for the pudding to expand as it rises. Scalding and flouring the cloth keeps the pudding from sticking to it during boiling.
“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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