Suet Crust for Puddings and Pies
Ingredients
Directions
In a bowl, mix the minced suet with flour and baking powder.
Gradually add water, mixing until you form a smooth paste.
Use this crust for pies and puddings as desired.
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 makes the crust rich and tender as it melts into the flour.
- Baking powder
- Releases gas when moistened and heated, helping the crust rise and lighten.
- Flour
- Forms the structure that holds the crust together and gives it body.
The step that matters
Gradually add water while mixing. Adding water slowly lets the flour absorb it evenly. Too much water at once makes the paste sticky and tough, while too little leaves the crust dry 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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