Suet Pudding
Ingredients
Directions
Prepare
Boil a saucepan of water.
Chop the suet finely after removing the skin.
In a bowl, combine the flour and baking powder.
Make the paste
Rub the chopped suet into the flour until no lumps remain.
Add enough cold water to form a stiff paste.
Cook and serve
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, leaving room for expansion.
Once the water is boiling, add the pudding and simmer gently for 1.5 hours, topping up with boiling water as needed.
Remove the pudding from the saucepan, unwrap it, 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
- Adds fat that keeps the pudding moist and gives it a rich, tender texture.
- All-purpose flour
- Provides the structure that the water hydrates into a stiff paste holding the pudding together.
- Baking powder
- Releases gas during cooking so the pudding rises and becomes lighter.
The step that matters
Leave room for expansion when tying the cloth. The pudding swells as it cooks and heats. If it is tied too tightly against the cloth, it has no room to expand, which can make it dense or split 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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