Suet or Butter Pudding recipe from the research kitchen of Regulo New World Cookers.
This is the general recipe, and can be varied by the addition of 60 g or more of currants, raisins, dates, figs, etc. Butter or lard can be used instead of suet for steamed puddings. When treacle is used, as in ginger pudding, a better result will be attained by using bicarbonate of soda instead of baking powder.
Suet or Butter Pudding
- 110 g / 1 cup / 4 ozs. flour.
- 110 g / 2 cups / 4 ozs. breadcrumbs.
- 85 g – 110 g / 3–4 ozs. suet.
- 55 g – 85 g / 2-3 ozs. sugar.
- 1 egg (optional).
- 1 teaspoon baking powder.
Place the flour, breadcrumbs, suet, sugar and baking powder into a basin; mix together with the beaten egg and milk to make a soft paste.
Pour into a greased basin or mould.
Boil for 1.5 hours or steam for 2.5 hours.