Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is the basic recipe for all suet puddings, sweet or savoury.


  • ½ lb. (240 g.) prepared shredded suet
  • 1 lb. (½


Pour the flour into a mixing bowl. Add the suet and salt and lightly mix all together. Slowly pour in up to ¼ pint ( dl.) cold water and mix, add a little more and mix again until the dough is firm and w