Pudding Paste
Ingredients
Directions
In a bowl, mix the chopped kidney suet with the flour and salt.
Add enough water to form a very firm paste.
Roll out the paste to a thickness of ¼ inch when ready to use.
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
- Kidney suet
- Solid fat that coats the flour and makes the paste short and tender when cooked.
- All-purpose flour
- Forms the structure of the paste, and its proteins form gluten when mixed with water.
The step that matters
Add enough water to form a very firm paste. Add water gradually and stop once the paste is very firm. Too much water makes the dough sticky and hard to roll, and extra mixing develops more gluten, which can make the finished crust tough.
“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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