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📝 Description
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🥘 Ingredients
1 lb. of flour, 6 oz. of finely-chopped suet, 1/2 saltspoonful of salt, 1/2 saltspoonful of pepper, 1/2 pint of milk or water.
👨🍳 Method
Chop the suet very finely, after freeing it from skin, and mix it well with the flour; add the salt and pepper (this latter ingredient may be omitted if the flavour is not liked), and make the whole into a smooth paste with the above proportion of milk or water. Tie the pudding in a floured cloth, or put it into a buttered basin, and boil from 2-1/2 to 3 hours. To enrich it, substitute 3 beaten eggs for some of the milk or water, and increase the proportion of suet.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Recipe 1375, a humble steamed pudding from Mrs. Beeton's 1861 classic, and I was transported back to a time when suet was king and patience was a virtue. I found the process of tying the pudding in a floured cloth oddly satisfying, like wrapping a little parcel of comfort to be unwrapped hours later. What surprised me was the delicate, almost ethereal crumb that resulted from such simple ingredients. I opted for the enriched version, substituting eggs for some of the milk, and the result was a delightfully light and fluffy pudding that belied its long cooking time. This recipe is perfect for the modern comfort-seeker looking to slow down and savour the process. The next time I make it, I'll serve it with a modern twist — a dollop of whipped cream and a scattering of fresh berries.
