Suet Crust

Ingredients

• 3 cups flour
• YZ tsp. salt
• 1 cup suet (chopped)
• 144 cups (about) cold water or milk
• 3. tsp. baking powder

Method

1. 1

   Remove all skin and cysts from suet, flour it well and shave the suet in fine shreds.

2. 2

   Mix flour, suet, salt, and baking powder together, add cold water to mix to a stiff dough.

3. 3

   Roll to shape required.

4. 4

   This pastry mixed a little moister and steamed two hours in a bowl makes a good, plain, wholesome pudding.

5. 5

   Serve hot with golden syrup.

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 47. The excerpt below is the record exactly as published.

Suet Crust. 3. cups flour. YZ tsp. salt. 1 cup suet (chopped). 144 cups (about) cold water or milk. 3. tsp. baking powder. To Prepare Suet. Remove all skin and cysts from suet, flour it well (use the flour to go in pudding) and shave the suet in fine shreds, add more of the flour to keep it dry and chop until like fine breadcrumbs. Mix flour, suet, salt and baking powder together, add cold water to mix to a stiff dough. Roll to shape required. This pastry mixed a little moister and steamed two hours in a bowl makes a good, plain, wholesome pudding. Serve hot with golden syrup. Meat or Fruit Pudding with Suet Crust. Use the above quantities for a quart earthen bowl. Cut off two-thirds of paste, rool it to a circle large enough to line the bowl, which should be first greased. Bring the paste well up to the edges of bowl. Fill the bowl with prepared apples, blackberries or rhubarb, or meat with seasonings and water. Dampen the edges of the paste. Roll out the remaining third of pastry to exactly fit the top of the bowl, make the edges secure by rolling the double edges over. Cover with a greased paper. Steam fruit pudding 3 hours, meat pudding 4 hours. -See directions for preparing meat under Beef Steak Pudding. 76 GIRLS’ HOME MANUAL Roly Poly. Roll out suet crust to a long strip, spread with jam, golden syrup or a mixture of chopped apple, sugar, currants and a little nutmeg. Take care not to spread these too near the edge. Dampen edges, roll up the pastry, make the ends and sides secure by folding double. Place roly poly in a scalded and floured pudding cloth, or a large sheet of greased paper, tie with string. Steam two hours or longer. Variations of Suet Crust. Ginger Pudding. 1 cup suet (chopped). 1 tsp. soda. 3. cups flour.

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