Suet Pudding
Ingredients
Directions
Prepare
Mix the flour, suet, baking powder, and salt together.
Add cold water gradually until a stiff paste forms.
Shape and cook
Shape the mixture into a roll and wrap it in a scalded pudding cloth, dredged with flour on the inner side. Secure the ends with string.
Place it in boiling water and cook for about 2½ hours.
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 structure of the pudding once mixed with water and cooked.
- Suet
- Adds fat that keeps the pudding moist and tender as it cooks.
- Baking powder
- Releases gas that helps the pudding rise and become light.
The step that matters
Adding the cold water gradually. Too much water at once makes the paste sticky and hard to handle, while too little leaves the flour dry and crumbly. Adding it slowly lets you stop at a stiff paste, which gives the pudding a good texture once steamed.
“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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