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Plain Suet Pudding

A boiled pudding made from flour, dripping, salt, and cold water, served with butter and sugar or jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Plain Suet Pudding

Ingredients

Directions

Prepare the dough

  1. Sift flour into a basin.

  2. Work in dripping and salt with your fingertips.

  3. Mix in ice cold water until the mixture is dry and crumbly.

Boil and serve

  1. Place the mixture into a floured cloth and tie securely.

  2. Boil a large pan of water with a saucer at the bottom.

  3. Drop the pudding into the boiling water.

  4. Renew the boiling water as needed during cooking.

  5. After 2 hours, carefully lift the pudding out and turn it onto a hot dish.

  6. Serve with butter and sugar or jam.

Recipe from a historical cookbook (Internet Archive).

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 bulk and structure of the pudding as it sets.
Dripping
Adds fat that keeps the pudding rich and tender.
Ice cold water
Binds the flour and fat into a dough without making it sticky.

The step that matters

Mixing in the ice cold water. Cold water keeps the fat in small pieces, so the dough stays crumbly and light rather than becoming tough and dense. Add it gradually and stop once the mixture is 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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