Original Receipt in Francatelli 1852;No. 58. Baked Suet Pudding.
To one pound of flour add six ounces of chopped suet, three pints of skim milk, nutmeg and salt; mix thoroughly and smoothly, and bake the pudding in the dish under the meat.
Baked Suet Pudding
Dough of flour, suet milk and seasonings, baked under a roast. A form of Under Roast Pudding
Original Receipt in Francatelli 1852;
No. 58. Baked Suet Pudding.
To one pound of flour add six ounces of chopped suet, three pints of skim milk, nutmeg and salt; mix thoroughly and smoothly, and bake the pudding in the dish under the meat.
Original Receipt in Francatelli 1852;No. 58. Baked Suet Pudding.
To one pound of flour add six ounces of chopped suet, three pints of skim milk, nutmeg and salt; mix thoroughly and smoothly, and bake the pudding in the dish under the meat.