Plain Suet Puddings

Name: Plain Suet Puddings
Total time: 2 h
Cuisine: United Kingdom
Ingredients: or an egg and milk may be used to mix this pudding if a richer one be required, but it is quite good made with water. If required plain, to eat with hot meat, a ¼ teaspoonful of pepper may be added.; or an egg and milk may be used to mix this pudding if a richer one be required, but it is quite good made with water. If required plain, to eat with hot meat, a ¼ teaspoonful of pepper may be added.; or an egg and milk may be used to mix this pudding if a richer one be required, but it is quite good made with water. If required plain, to eat with hot meat, a ¼ teaspoonful of pepper may be added.; or an egg and milk may be used to mix this pudding if a richer one be required, but it is quite good made with water. If required plain, to eat with hot meat, a ¼ teaspoonful of pepper may be added.; or an egg and milk may be used to mix this pudding if a richer one be required, but it is quite good made with water. If required plain, to eat with hot meat, a ¼ teaspoonful of pepper may be added.; salt ½ teaspoonful; cold water to mix; Flour 1¼ lb.; finely chopped beef suet ½ lb.

1845

Preparation info

Difficulty
Medium
Ready in
2 hr

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Flour 1¼ lb.
finely chopped beef suet ½ lb.
salt

Europe
United Kingdom
Savoury

Method

Mix all together.
Make into a soft dough with water (or as above).
Shape in the form of a large sausage, roll up in a floured cloth.
Tie the ends tightly, put into a pan of boiling water and boil 2 hours.