Plain Boiled Suet Pudding
Ingredients
Directions
Prepare the dough
Chop the suet into small pieces and rub it into the flour.
Mix in enough water to form a soft dough.
Beat the dough thoroughly with a spoon.
Cook
Place the dough in a wetted and floured pudding bag.
Boil in boiling water for about three hours, ensuring the water remains boiling.
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 dough once combined with water and fat.
- Suet
- Rubbed into the flour to add richness and a tender, crumbly texture.
The step that matters
Keep the water boiling throughout cooking. If the water stops boiling, the pudding cooks unevenly and heat transfer slows, so the dough can turn heavy and undercooked in places. Maintaining a steady boil keeps the cooking temperature consistent for the full three hours.
“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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