Suet Pudding
Ingredients
Directions
Prepare
Boil a saucepan of warm water.
Chop the suet finely after removing the skin.
In a bowl, combine the flour and baking powder.
Rub the chopped suet into the flour until no lumps remain.
Add enough cold water to form a stiff paste.
Wrap and boil
Wring out a strong pudding cloth in boiling water and sprinkle flour on it.
Place the paste onto the cloth, gather the ends, and tie tightly, leaving room for expansion.
Once the water is boiling, add the pudding and simmer gently for 1.5 hours.
Keep a kettle of boiling water handy to refill the saucepan as needed.
Serve
Remove the pudding from the saucepan, unwrap it, 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
- Melts during cooking to make the pudding rich, tender and moist.
- Flour
- Forms the structure of the paste that holds the pudding together.
- Baking powder
- Releases gas that helps the pudding rise and become light.
The step that matters
Tying the cloth. The cloth must be tied tightly so water cannot enter, but with room for the pudding to expand as it cooks. Too tight restricts rising and too loose lets water soak the pudding.
“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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