Type Pudding Place of origin United Kingdom | Main ingredients Suet Main ingredient Suet | |
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Variations Spotted dick, Christmas pudding, Treacle sponge pudding, Clootie, Jam roly-poly Similar Suet, Steak and kidney pudding, Spotted dick, Christmas pudding, Jam roly‑poly | ||
Spotted dick suet pudding and custard
A suet pudding is a boiled, steamed or microwaved pudding made with suet (beef or mutton fat), flour, bread crumbs, raisins, and spices.
Contents
Many variations are strongly associated with British cuisine. Recipes vary greatly and can be desserts or savoury courses. They are typically boiled or steamed, though some baked variations and recipes adapted for microwave ovens exist.
Examples include Spotted dick, Christmas pudding, Treacle pudding, Clootie, Jam Roly-Poly and many other flavour variations. Savoury versions include rabbit, chicken, game and Steak and kidney pudding.
The Paignton pudding was also a variation of suet pudding.
History
The suet pudding dates back to at least the start of the 18th century. Mary Kettilby's 1714 A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery gives a receipt for "An excellent Plumb-Pudding", which calls for "one pound of Suet, shred very small and sifted" along with raisins, flour, sugar, eggs, and a little salt; these were to be boiled for "four hours at least".
Christmas pudding developed from a meat dish. The ancestor of the suet pudding was pottage, a meat and vegetable stew originating in Roman times. This was prepared in a large cauldron, the ingredients being slow cooked, with dried fruits, sugar and spices added. In the 15th century, Plum pottage was a sloppy mix of meat, vegetables and fruit served at the beginning of a meal.
The name suet pudding refers to the fat mixed with the flour; it is the fat from around the kidneys of mammals. Pudding is a British term for foods using this pastry, and the dishes can be sweet deserts or savory dishes.