164 Cullers Bluff Pudding

Suet Pudding-Basic Method

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Flour 1 lb. 1 lb. 5 kilo
Baking powder 1 heaping tsp. 1 heaping tsp. 1 heaping tsp.
Salt Pinch Pinch Pinch
Suet 9 oz. 9 oz. 255 grams
Water cup 10 fl. oz. 285 milliliters
Venison neck ½ lb. ½ lb. .75 kilo
Ox kidney 8 oz. 8 oz. 230 grams
Fresh thyme leaves tsp. tsp. 5 grams
Parsley stalks 1 tbsp. 1 tbsp. 5 grams
Mushrooms, sliced 2 cups 4 oz. 115 grams
Oysters 1 doz. 1 doz. 1 doz.
Juice from oysters


Method of Preparation

  1. Sift flour well with salt and baking powder.
  2. Measure suet and water.
  3. Cube meat and flour.
  4. Measure thyme leaves.
  5. Chop parsley stalks finely and measure.
  6. Drain juice from oysters.
  7. Put water in large saucepan to heat.
  8. Grease basin.
  9. Prepare scalded floured cloth and cut string to tie.

Method of Cookery

  1. Add suet to flour and place in mixer to rub together. Gradually mix in water.
  2. Roll out of paste and shape it over greased basin. Place inside bowl.
  3. Add herbs and mushrooms to floured meat. Season well with salt and pepper and put in paste-lined basin. Add oyster juice and water to ¾ fill.
  4. Roll out remaining paste to ½-inch thickness. Press down well on top. Tie over cloth and boil 3 hours. Cut out wedge–add oysters, stir in, replace wedge, and serve.


My mind cannot extend past plain cooked peas and glazed whole carrots, and, frankly, a glass of heavy “stout type” beer is better than any wine in this case.

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