Norfolk Pudding

On 23 October, 1781, Parson Woodforde, at his home in Weston, Norfolk, wrote in his diary: “We had for dinner a Fowl boiled, and a Tongue, a piece of rost Beef and a plain Norfolk Pudding.” This is the traditional recipe, as it is made today. In the eighteenth century, the pudding would have been made with plain flour and tied in a floured cloth before being boiled. It would have been rather solid and heavy. As Parson Woodforde says that it was “plain”, it would not have had currants or “raisins of the sun” in it, although these were often added to suet puddings at this time. Traditionally, butter and soft brown sugar would have been offered with it.


  • 3 cups (360 g) self-raising flour
  • ¾ cup (180 g) shredded suet
  • ½ teaspoon salt


Mix the flour, suet and salt and add cold water, a spoonful at a time, stirring until you have a stiff paste; knead and work it a little. Put the dough into a greased bowl and closely cover with foil, placing a saucer or small plate on top of it. Stand the bowl in a large saucepan. Pour in boiling water to come halfway up the sides of the bowl. Steam in this way for 2½ hours, pouring in more boiling water from time to time when necessary. Never let the water go off the boil. Turn the pudding out and serve immediately.