Suet Pudding
Ingredients
Directions
Make the dough
In a bowl, mix the flour, salt, suet, and baking powder.
Gradually add the cold water until a smooth dough forms, being careful not to make it too stiff.
Steam and serve
Grease a pudding mold and fill it with the mixture.
Cover with greased paper and steam for 1 hour and 45 minutes.
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
- Flour
- Forms the dough's structure once mixed with water.
- Suet
- Adds fat that keeps the pudding moist and tender as it cooks.
- Baking powder
- Releases gas during cooking so the pudding rises and becomes light.
The step that matters
Adding the cold water gradually. Mixing too much water in quickly or working the dough too much develops gluten in the flour, which makes the pudding stiff and tough. Adding water slowly and stopping once the dough is smooth keeps it tender.
“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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