Suet Pudding is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic steamed pudding of a suet, flour, milk and egg batter that's typically served to accompany meat. The full recipe is presented here and I hope you enjoy this classic British version of: Suet Pudding.
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This is a classic recipe for a Victorian version of Suet Pudding that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 293.—SUET PUDDING.
To one pound of flour add six ounces of chopped suet, two eggs, a little salt and nutmeg ; mix briskly with a wooden spoon, adding gradually a quart of milk ; and, as soon as thoroughly worked together, pour the mixture into a cloth greased with butter, and floured, previously arranged in a round basin ready to receive the pudding; tie up with string and boil sharply in plenty of water for an hour and a half. When about to dish up the pudding, dip it in cold water, and turn it out on to its is dish.
Modern Redaction
Ingredients:
450g plain flour
180g shredded suet
2 eggs
salt and freshly-grated nutmeg, to taste
1l milk
Method:
Combine the flour, suet and eggs in a bowl. Season with salt and nutmeg then work in the the milk, beating with a wooden spoon, until you have a stiff batter.
Turn this batter into a pudding mould that's been buttered and floured, secure the lid, cover with greaseproof paper and plenty of kitchen foil then steam above a pan of rapidly-boiling water for 90 minutes.
When done, unwrap the pudding, carefully invert onto a serving plate and serve to accompany a roast.
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