A simple flour batter - occasionally with spices - cooked in front of the roasting-fire, under the meat, so that it collects drips of meat fat and juices as it cooks. Served as an accompaniment to the meat. The precursor of modern Yorkshire Pudding. Distinct from the Dripping Pudding, which is made seperately from the reserved fat and meat juices.

Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elmé Francatelli (Francatelli 1846)

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.



Cooking an Under-Roast Pudding
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