Recipes > Miscellaneous Recipes > Suet Pudding, to serve with Roast Meat

Suet Pudding, to serve with Roast Meat


  • 1 pound of flour
  • 6 ounces of finely-chopped suet
  • 1/2 saltspoonful of salt
  • 1/2 saltspoonful of pepper
  • 1/2 pint of milk or water


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.

Time: 2 1/2 to 3 hours.

Sufficient for 5 or 6 persons.

Seasonable at any time.

Note: When there is a joint roasting or baking, this pudding may be boiled in a long shape, and then cut into slices a few minutes before dinner is served: these slices should be laid in the dripping-pan for a minute or two, and then browned before the fire. Most children like this accompaniment to roast meat. Where there is a large family of children, and the means of keeping them are limited, it is a most economical plan to serve up the pudding before the meat: as, in this case, the consumption of the latter article will be much smaller than it otherwise would be.


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The Book of Household Management (1861).

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