Suet Pudding
Ingredients
Directions
Mix the flour and suet together lightly, then add the salt.
Mix to a stiff paste with cold water.
Boil in a well-scalded and floured cloth for three 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
- Flour
- Forms the main structure of the pudding once mixed and cooked.
- Suet
- Adds richness and moisture, coating the flour so the pudding stays tender.
The step that matters
Mixing to a stiff paste with cold water. Using too much water or mixing too vigorously can make the pudding heavy and sticky. A stiff paste holds its shape during boiling and keeps the texture light and crumbly.
“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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