Meat Puddings
Ingredients
Directions
Prepare the basin
Grease a pudding basin well.
Cover the basin with suet crust, ½ inch thick, ensuring there are no holes.
Fill and seal
Build rolls of meat inside the crust.
Add water halfway up the basin.
Seal the basin with a lid.
Flour a pudding cloth, leave a pleat for swelling, and tie it on.
Boil
Drop the basin into boiling water and boil steadily for 2 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
- Steak
- Forms the savoury filling, becoming tender as it cooks slowly in the steam.
- Suet crust
- Forms a sealed, dense pastry casing that holds the filling and water together during boiling.
The step that matters
Leave a pleat in the pudding cloth. The pudding swells as it cooks, and a tight cloth can burst or let water in. A pleat gives the trapped steam room to expand.
“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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