Plain Suet Pudding

Ingredients

• 6 ozs. of suet
• 1 lb. of flour
• a pinch of salt
• half a pint of water
• 6 ozs. of butter
• a spoonful of baking-powder
• a layer of any kind of jam

Method

1. 1

   Mix suet with flour, add salt, and make a paste with water.

2. 2

   If using butter, rub it into the flour.

3. 3

   Roll out the pastry, spread jam, roll it up, moisten edges, and tie in a cloth.

4. 4

   Boil in water for 1.5 to 2 hours.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 358. The excerpt below is the record exactly as published.

6 ozs. of suet with 1 lb. of flour, add a pinch of salt, and make a paste by stirring in half a pint of water. When suet is objected to, rub 6 ozs. of butter or 6 ozs. of sweet dripping into 1 lb. of flour, and proceed as before. When a smaller quantity still of dripping is used, the addition of a spoonful of baking-powder will help to make the pastry light. Roll out the pastry to a long, thin form, a quarter of an inch thick, and of a width to suit the size of the saucepan in which it is to be boiled. Spread over it a layer of any kind of jam

Cook this with the app: pantry check, scaling, and the assistant.