Boiled and Steamed Puddings

When fresh suet is used in a pudding, it should be hard and dry. Any fresh suet may be used, although beef suet is generally preferred. Remove all skin and fibre before shredding the suet finely with a knife on a chopping board. Dust it over generously with flour (taken from the quantity required for the pudding), and then chop it finely with a knife. A long, pointed knife is best. Hold down the point of the knife on the board with one hand and work the handle end up and down with the other. The more finely the suet is chopped, the lighter the pudding will be.