Pastry for Puddings

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (11)
  1. Put into the pastry bowl two and a half to three breakfast-cupfuls of flour and half a teaspoonful of baking powder (unless self-raising flour is being used in which case no baking powder is necessary).
  2. Have a quarter of a pound of beef suet carefully separated from all skin and chopped very finely.
  3. Work the suet smoothly into the flour, add a pinch of salt, and mix to a good stiff paste with a little tepid water.
  4. Roll out on the board to the thickness required.
  5. Carefully butter the basin before putting the pastry into it, and moisten the edge of the paste at the top of the basin to make the top crust adhere and thus enclose the meat or fruit securely.
  6. Place over the basin a wet pudding cloth and tie firmly with a string.
  7. Use always a pudding basin that has a good groove round it to prevent the string from slipping off.
  8. The best material for a pudding cloth is a new piece of unbleached calico that has been well scalded to remove all the dressing from it, and the easiest way to keep it clean is to place it in a bowl of cold water to soak each time it has been used.
  9. Scrape off with a knife any particles of paste that may remain on it and rinse well through several warm waters.
  10. No soap must be used.
  11. Dry thoroughly and pass through a mangle.
Original Text
Pastry for Puddings Put into the pastry bowl two and a half to three breakfast-cupfuls of flour and half a teaspoonful of baking powder (unless self-raising flour is being used in which case no baking powder is necessary). Have a quarter of a pound of beef suet carefully separated from all skin and chopped very finely. Work the suet smoothly into the flour, add a pinch of salt, and mix to a good stiff paste with a little tepid water. Roll out on the board to the thickness required. Carefully butter the basin before putting the pastry into it, and moisten the edge of the paste at the top of the basin to make the top crust adhere and thus enclose the meat or fruit securely. Place over the basin a wet pudding cloth and tie firmly with a string. Use always a pudding basin that has a good groove round it to prevent the string from slipping off. The best material for a pudding cloth is a new piece of unbleached calico that has been well scalded to remove all the dressing from it, and the easiest way to keep it clean is to place it in a bowl of cold water to soak each time it has been used. Scrape off with a knife any particles of paste that may remain on it and rinse well through several warm waters. No soap [Pg 117]must be used. Dry thoroughly and pass through a mangle.
Notes
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