This week the contestants on The Great British Bake Off face pastry, after getting home from work on Monday I couldn’t face pastry. So I’ve decided to tackle this weeks signature bake – the suet pudding.
I don’t know if it’s a british thing, but I remember a lot of suet puddings from childhood, in fact, crumble and suet puddings are probably the only puddings I remember from my pre secondary school years. Suet Pudding is stodgy, filling, warming, sweet and normally made in a pudding bowl that serves 6, but really 3 of you can polish it off quite easily with a vat of custard. To stop David and I munching our way through a whole pudding, I made little individual ones. If you want to make a big one, double the recipe and steam for 3 hours, but if you eat it all, don’t blame me.
I’ve never had a steak and kidney pudding or any other savoury pud, but after the ease of this recipe, it’s going on my winter meal plan.
I’ve adapted this recipe from Mary Berry’s Complete Cookbook Treacle Pudding
Makes 3 glass ramekins full (the kind you get crème brulee in)
- 3 tbsp sauce of your choice, I use jam, lemon curd and chocolate sauce. (1 tbsp for each ramekin)
- butter for greasing
- 60g self raising flour (I used 55g plain + 1 tsp baking powder)
- 60g suet (vegetable or beef)
- 60g fresh white breadcrumbs
- 30g vanilla caster sugar
- about 60-80ml milk
- Grease your ramekins and prepare a saucepan water bath or steamer. If using a water bath place an upside down plate in the bottom so the ramekins don’t touch the bottom. Cut out small circles of baking parchment to fit inside the top of the ramekins and grease. Cut three 10cm square pieces of foil, no need to be exact, it needs to be just big enough, to put a crease in it and tuck over the top of the ramekin.
- Put your selected sauces/jams in the bottom of each ramekin.
- In a bowl mix together the flour, suet, breadcrumbs and caster sugar. Pour in 60ml of milk and give it a good beat with a spoon, you want the mixture to just drop off the spoon, if it doesn’t add a splash more milk, repeat if necessary. Spoon over the sauce/jams, it should just be below the top of the ramekin.
- Place the circle of greaseproof on top of each one and place the foil on top (don’t forget the fold) tucking done around the outside edge of the ramekin (mary says to tie in place with string but I found this unnessecary. My little puds got so big they almost chucked off the foil.
- Next place your puds in your prepared water bath or steamer, fill half way with water if using a water bath. Turn the heat to medium so the water is very gently simmering and leave, lid on, to steam for an hour.
- Gently take the ramekins out onto a tea towel and give them a pat down, before inverting on to a plate.
Serve with custard for a true taste of childhood or greek yoghurt for a nice tang against the stodgyness!
What is your favourite suet pudding?