Suet Pudding
Ingredients
Directions
Prepare the suet paste
Boil a saucepan of warm water.
Chop the suet finely after removing the skin.
In a bowl, combine the flour and baking powder.
Rub the chopped suet into the flour until no lumps remain.
Add enough cold water to form a stiff paste.
Wrap and boil
Wring out a strong pudding cloth in boiling water and sprinkle flour over it.
Place the paste onto the cloth, gather the ends, and tie tightly with string, leaving room for expansion.
Once the water is boiling, add the pudding and let it boil gently for 1.5 hours, adding boiling water as needed.
Remove the pudding from the saucepan, take off the cloth, and turn it onto a hot dish.
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
- Suet
- Provides fat that keeps the pudding moist and gives it a rich, tender texture.
- All-purpose flour
- Forms the structure of the paste that holds the pudding together as it cooks.
- Baking powder
- Releases gas during cooking to lighten the pudding and help it rise.
The step that matters
Tying the cloth. The cloth must be tied tightly so the paste keeps its shape, while leaving room for expansion so the pudding can rise without bursting the cloth.
“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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