Pudding
Ingredients
Directions
Tie the pudding loosely to allow it to swell.
Boil for five hours.
Serve with hot or cold sauce.
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 richness and a tender, moist crumb as it melts during the long boil.
The step that matters
Tie the pudding loosely. The pudding swells as it cooks, so a tight wrapping can restrict expansion and make the pudding dense or split. Leaving room lets it rise and cook evenly during the five-hour boil.
“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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