Suet Crust for Fruit Puddings
Ingredients
Directions
Prepare the crust
Chop the suet very finely.
Mix the suet with the flour, salt, and baking powder.
Add cold water to make a light paste.
Shape and cook
Roll out the paste rather thin to line the basin, reserving a thicker piece for covering the fruit.
Use the crust for roly-poly puddings; it can be baked or boiled, though boiling is preferable.
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 main structure that holds the crust together.
- Suet
- Adds fat that keeps the crust tender and rich.
- Baking powder
- Releases gas that helps the crust rise and lighten.
The step that matters
Add cold water to make a light paste. Too much water or warm water makes the suet melt and the crust tough and dense. Mixing lightly and keeping the suet cold keeps the fat in small pieces, so the crust stays short and light.
“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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