Suet Puddings
Ingredients
Directions
Make the dough
In a bowl, combine the flour and suet.
Add salt to taste.
Gradually mix in cold water until a dough forms.
Cook
Shape the dough into a pudding and steam or boil until cooked through.
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
- Coombs' eureka flour
- Provides the structure that holds the pudding together as it cooks.
- Hugon's suet
- Adds fat that keeps the pudding moist and tender during steaming or boiling.
The step that matters
Gradually mix in cold water until a dough forms. Adding water slowly lets the flour absorb it evenly. Too much water at once can make the dough sticky and tough, while too little leaves it crumbly and hard to shape.
“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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