Suet Pudding
Ingredients
Directions
Prepare the dough
Mix the flour, suet, baking powder, and salt together.
Gradually add cold water until a stiff paste forms.
Shape the mixture into a roll and wrap it in a scalded pudding cloth, dredged with flour on the inside. Secure the ends with string.
Cook and serve
Place it in boiling water and cook for about 2½ hours.
Serve with jam, treacle, stewed fruit, or gravy.
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 of the paste and gives the pudding its structure as it cooks.
- Suet
- Adds fat that keeps the pudding moist and rich as it steams.
- Baking powder
- Releases gas during cooking to lighten the dense paste.
- Cold water
- Binds the flour and suet into a stiff, workable paste.
The step that matters
Securing the wrapped roll. If the cloth is not sealed tightly at the ends, water can seep into the pudding during boiling and make it soggy. Wrapping the cloth snugly and tying it well keeps the pudding compact and moist.
“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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