Suet Pudding Recipe
Suet Pudding with Suet, Self Raising Flour, Milk and Butter.
INGREDIENTS
4 oz (100g) Shredded Suet
A Good Pinch of Salt
8 oz (225g) Self Raising Flour
1/2 pint (300ml) Milk
1/2 oz (13g) Butter
METHOD
Sift the flour and add the suet and salt. Mix to a rather soft dough with milk. Turn it into a well greased pudding basin, cover with greaseproof paper, secure with string and steam for three hours.
NB: For a lighter version use 4 oz (100g) of breadcrumbs & 4 oz (100g) of Self Raising Flour.
Serves 4.
Based on the Suet Pudding recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).