Suet Crust for Boiled Puddings
- 2 cups flour
- 1 tsp salt
- 2 tsps baking powder
- 2/3 cup beef suet, free from skin
- Ice cold water
- Fruit
Sift together the flour, salt and baking powder. Add the finely chopped suet. Mix to a firm dough with the water. Roll out thinly. Use to line a well greased bowl. Fill with fruit sweetened to taste, adding a little water to make juice. Cover with more crust. Tie a floured cloth over the top. Steam or boil at least 2 1/2 hours.
For a meat pudding, substitute uncooked meat, well seasoned. Cut in small pieces. With a meat pudding, a little hole may be cut in the top crust after the pudding is turned out for serving and a cup of boiling water poured in to form additional gravy.
For a meat pudding, substitute uncooked meat, well seasoned. Cut in small pieces. With a meat pudding, a little hole may be cut in the top crust after the pudding is turned out for serving and a cup of boiling water poured in to form additional gravy.
Submitted by Aug 5, 2009
15 min 30 min 45 min
15 min 30 min 45 min