Suet Pudding
Ingredients
Directions
Prepare the paste
Trim away all skin and fiber from the suet and chop it finely.
In a basin, mix the suet with flour, baking powder, and salt thoroughly.
Add cold water to make a stiff paste.
Boil the pudding
Wring a pudding cloth out of boiling water, flour it well, and place the paste into it.
Tie the cloth securely with string, leaving room for the pudding to swell.
Plunge it into plenty of fast-boiling water and boil for two hours or longer if convenient.
For variety, add grated lemon rind and juice or a little grated ginger for flavor.
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 melts during boiling, giving the pudding its rich, tender texture.
- Flour
- Forms the stiff paste that gives the pudding its structure and body.
- Baking powder
- Releases gas during cooking so the pudding rises and turns light.
The step that matters
Leave room for the pudding to swell. The paste expands as it heats and rises, so the cloth must be tied with slack. A tight tie can squeeze the pudding and restrict its rise, leaving it dense.
“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.
More suet pudding recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.