Suet Pudding
Ingredients
Directions
Prepare
Boil a saucepan of water.
Remove the skin from the suet and chop it finely.
In a basin, combine the flour and baking powder.
Add the chopped suet and rub it into the flour until there are no lumps.
Mix in enough cold water to form a stiff paste.
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 it tightly with string, leaving room for expansion.
Boil and serve
Once the water is boiling, add the pudding and let it boil gently for 1.5 hours.
Keep a kettle of boiling water handy to refill the saucepan as needed.
Remove the pudding from the saucepan, take off the cloth, and serve on 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
- Provides fat that melts during boiling, keeping the pudding moist and tender.
- Flour
- Forms the structure of the paste that holds the pudding together as it cooks.
- Baking powder
- Releases gas during cooking, helping the pudding rise and become light.
The step that matters
Leaving room for expansion when tying the cloth. The paste swells as it heats and the baking powder releases gas. If the cloth is tied too tightly, the pudding has no room to expand and may burst or turn heavy.
“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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