Plain Suet Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 8 oz. (240 g.) self-raising flour or half flour and half breadcrumbs
  • a


Sift the flour and salt. Add the suet and just enough cold water to make a stiff paste. Dip a pudding cloth into boiling water, wring it out and flour it well; put the paste into it, roll up and leave enough room for the pudding to swell. Tie up the ends very securely, plunge it into a pan full of fast-boiling water and boil for 2 hours, being careful not to let water go off boil. Fill the pan