Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 12 oz. plain flour
  • 2 rounded teasp. baking-powder
  • 6 oz. finely-chopped suet
  • pinch of salt
  • water to mix
  • jam


Sift the flour and baking-powder, add the suet and salt. Mix with sufficient water to make a soft, but firm, dough. Roll it into a rectangle about ½ in. thick. Spread with jam almost to the edge. Damp the edges and roll up lightly. Seal the edges. Wrap the pudding in a scalded, well-floured cloth; tie up the ends. Put into fast boiling water. Simmer for 2–2½ hr.