Cottage Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • oz shredded suet
  • 8oz plain flour
  • 4oz seeded raisins
  • 4oz sugar
  • ½ tablespoon cream of tartar
  • pinch of salt
  • 4 tablespoons milk
  • ¼ teaspoon bicarbonate of soda
  • 1 egg


    Mix the suet, flour, raisins, sugar, cream of tartar and salt together. Dissolve the soda in the milk, add it to the well-beaten egg, mix well, and stir into the dry ingredients. The mixture must be rather stiff. Turn into a greased roasting tin, and bake at 350°F, 180°C, gas mark 4 for forty minutes. Cut the pudding into squares, and serve, after dusting it over with white sugar.