Suet pudding
Encyclopedia
A Suet pudding is a traditional food containing suet
. 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 Steak and kidney pudding
.
The Paignton pudding
was also a variation of suet pudding.
.
The suet pudding is of great antiquity. The origins of the Christmas pudding, for example, can be traced back to the 1420s, to two sources. It emerged not as dessert, but as a way of preserving meat at the end of the season. The ancestor of the suet pudding, however, was the pottage, a meat and vegetable concoction 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.
Suet
Suet is raw beef or mutton fat, especially the hard fat found around the loins and kidneys.Suet has a melting point of between 45° and 50°C and congelation between 37° and 40°C....
. 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
Spotted dick
Spotted dick is a British steamed suet pudding containing dried fruit commonly served with custard. Spotted refers to the dried fruit and dick may be a contraction or corruption of the word pudding or possibly a corruption of the word dough or dog, as "spotted dog" is another name for the same...
, Christmas pudding
Christmas pudding
Christmas pudding is a pudding traditionally served on Christmas Day . It has its origins in medieval England, and is sometimes known as plum pudding or plum duff, though this can also refer to other kinds of boiled pudding involving dried fruit.-Basics:Many households have their own recipe for...
, Treacle pudding, Clootie
Clootie
A clootie or cloot in Scots is a strip or piece of cloth, a rag or item of clothing; it can also refer to fabric used in the patching of clothes or the making of proddy rugs . The saying "Ne'er cast a cloot til Mey's oot" conveys a warning not to shed any clothes before the summer has fully...
, Jam Roly-Poly
Jam Roly-Poly
Jam Roly-Poly, Dead Man's Arm or Dead Man's Leg is a traditional British dessert probably invented in the early 19th century. It is a flat-rolled suet pudding, which is then spread with jam and rolled up, similar to a Swiss roll. In days past, Jam Roly-Poly was also known as shirt-sleeve pudding,...
and many other flavour variations. Savoury versions include Steak and kidney pudding
Steak and kidney pudding
Steak and kidney pudding is a savoury pudding made by enclosing diced steak and beef, lamb's or pig's kidney pieces in gravy in a suet pastry....
.
The Paignton pudding
Paignton
Paignton is a coastal town in Devon in England. Together with Torquay and Brixham it forms the unitary authority of Torbay which was created in 1998. The Torbay area is a holiday destination known as the English Riviera. Paignton's population in the United Kingdom Census of 2001 was 48,251. It has...
was also a variation of suet pudding.
History
See main article Christmas puddingChristmas pudding
Christmas pudding is a pudding traditionally served on Christmas Day . It has its origins in medieval England, and is sometimes known as plum pudding or plum duff, though this can also refer to other kinds of boiled pudding involving dried fruit.-Basics:Many households have their own recipe for...
.
The suet pudding is of great antiquity. The origins of the Christmas pudding, for example, can be traced back to the 1420s, to two sources. It emerged not as dessert, but as a way of preserving meat at the end of the season. The ancestor of the suet pudding, however, was the pottage, a meat and vegetable concoction 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.