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British

Suet Pudding

A plain steamed suet pudding, the backbone of the British nursery table: soft flour-and-suet sponge steamed in a basin over golden syrup, turned out so the syrup runs down the sides.

SnacksLunch & dinner
85 min10 prep · 75 cookEasy741 kcalper serving
Suet Pudding

Method

  1. Put a trivet or an upturned saucer in a deep pan, pour in enough water to come halfway up a 300 ml pudding basin and set it on a low heat to come to a simmer. Grease the inside of the basin thoroughly with 1 tsp of soft butter, right up to the rim.
  2. Spoon 2 tbsp of golden syrup into the bottom of the greased basin and leave it to settle in an even pool.
  3. In a bowl, stir together 75 g of self-raising flour, 35 g of shredded beef suet, 25 g of caster sugar and 1 pinch of fine salt, rubbing with your fingertips so the suet shreds are separated and coated in flour.

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Per serving

741kcal
12gprotein
81gcarbs
41gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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