Suet Pudding made with Bread-Crumbs

Name: Suet Pudding made with Bread-Crumbs
Cuisine: United Kingdom
Ingredients: Make into a roll as before; roll up in a floured cloth, tie up the ends securely, put into boiling water, and boil for 2¼ hours.; Mix with 2 eggs and a little milk into a light elastic dough.; Mix with 2 eggs and a little milk into a light elastic dough.; A large half-teaspoonful of salt, and rather less of pepper.; A large half-teaspoonful of salt, and rather less of pepper.; And 10 to 12 oz. of beef-suet chopped extremely small.; Add ½ lb. fine white stale bread-crumbs to ¾ lb. flour.; Add ½ lb. fine white stale bread-crumbs to ¾ lb. flour.; Add ½ lb. fine white stale bread-crumbs to ¾ lb. flour.

1845

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Add ½ lb. fine white stale bread-crumbs to ¾ lb.