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Suet Pudding (Shred a pound of suet mix)
785. Shred a pound of suet; mix with a pound and a quarter of flour two eggs beaten separately, a little salt, and as little milk as will make it; boil four hours. It eats well next day, cut in slices and broiled. The outward fat of loins or necks of mutton, finely shred, makes a more delicate pudding than suet.
A plain boiled suet pudding of the old school: fat, flour, egg and just enough liquid to bind. The whole success of it lies in keeping the dough stiff and the water at a steady boil.
- Quantities1 lb shredded suet to 1 lb 4 oz (about 4 1/2 cups) flour, 2 eggs, salt, and milk added a spoonful at a time. "As little milk as will make it" means a firm dough that just holds together, not a batter -- expect somewhere near 1/2 cup.
- Suet todayButchers' beef suet is the fresh kidney fat, and it needs to be very cold before it will shred or grate cleanly. Packaged shredded suet, beef or vegetable, works directly and needs no preparation.
- The mutton fat variationThe note at the end is worth taking seriously: the firm outer fat trimmed from a loin or neck of mutton, chopped very fine, is said here to give a more delicate result than kidney suet. The recipe names that cut of fat specifically.
- Baking powderThere is none here, and none is implied -- the eggs and the steam do all the lifting. The result is dense and close-textured by design, which is why it slices and fries the next day.
- Boiling methodThe recipe says only to boil it, without saying how it was contained; a boiled pudding of this date would ordinarily have been tied in a floured, scalded cloth and lowered into fast-boiling water. A greased pudding basin covered with pleated parchment and foil, set on a trivet in a covered pan, is the modern equivalent. Keep the water at a rolling simmer and top it up from a kettle so it never drops off the boil.
- Four hoursThat is not an exaggeration for a pudding this size. The quantities given make a large pudding, so use a basin comfortably bigger than 2 pints and allow the full time; the centre must be cooked right through.
- ServingThe recipe says nothing about serving. A plain pudding of this kind would suit a savoury dinner -- gravy, stewed beef, or salt meat -- and could be sweetened at the table if wanted. On these quantities it would feed six or more.
- Next-day slicesThe instruction to slice cold and broil it is the best part. Cut about half an inch thick and brown both sides in a dry or lightly greased pan until crisp at the edges.