A boiled suet pudding is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic savoury pudding made from a milk, flour and suet batter bound with eggs that's flavoured with ginger and black pepper and which is typically served with beef. The full recipe is presented here and I hope you enjoy this classic British version of: A boiled suet pudding.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
A boiled ſuet pudding.
TAKE a quart of milk, a pound of ſuet ſhred ſmall, four eggs, two ſpoonfuls of beaten ginger, or one of beaten pepper, a tea-ſpoonful of ſalt ; mix the eggs and flour with a pint of the milk very thick, and with the ſeaſoning mix in the reſt of the milk and ſuet. Let your batter be pretty thick, and boil it two hours.
Mix together the eggs and flour then work in 600ml of the milk until you have a thick batter. Stir in the spices and salt then mix in the remaining milk and suet.
Turn the mixture into a large pudding basin and secure a lid. Cover with foil, place in a steamer basked and cook for 2 hours, or until done through.
When cooked, invert onto a plate, slice into wedges and serve with custard.
