Suet Pudding

Ingredients

• 1 lb. flour
• ½ lb. bread-crumbs
• ½ lb. suet
• 1 tea-sp. salt
• 1 tea-sp. baking powder
• About 1 cupful milk or water

Method

1. 1

   Chop the suet very finely and mix it in a basin with the other dry ingredients.

2. 2

   Make a well in the centre, and pour in enough milk or water to make a softish dough.

3. 3

   Mix quickly and lightly, and put the mixture into a well-greased basin.

4. 4

   Cover with greased paper, and steam steadily for 2 to 3 hours.

5. 5

   Turn out when ready, and serve with syrup or jam sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 652. The excerpt below is the record exactly as published.

I lb. flour. \ lb. bread-crumbs. \ lb. suet. \ tea-sp. salt 1795. Suet Pudding 1 tea-sp. baking powder. About 1 cupful milk or water. Chop the suet very finely (see p. 395), and mix it in a basin with the other dry ingredients. Then make a well in the centre, and pour in enough milk or water to make a softish dough. Mix quickly and lightly, and put the mixture at once into a well-greased basin. Cover with greased paper, and steam steadily the required time. Turn out when ready, and serve with syrup or jam sauce. Notes. — Buttermilk may be used instead of sweet milk. The bread-crumbs may be omitted and £ lb. flour used, but the pudding will not be quite so light. A few currants, raisins, sultanas, or chopped nuts may be added to the mixture if wished, or 2 table-spoonfuls of jam or syrup may be put into the basin before putting in the mixture. Time to steam, 21 to 3 hours. Sufficient for 4 or 6 persons. Probable cost, 4 d. PUDDINGS AND HOT SWEETS 407 1796. Sultana Pudding \ lb. flour. | lb. bread-crumbs. | lb. suet. 4 to 6 oz. sultanas. £ tea-sp. salt

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