Suet pudding
| Origin | |
|---|---|
| Place of origin | United Kingdom |
| Details | |
| Type | Pudding |
| Main ingredient(s) | Suet |
| Variations | Spotted dick, Christmas pudding, Treacle pudding, Clootie, Jam Roly-Poly, Paignton |
A suet pudding is a boiled, steamed or microwaved pudding made with suet (beef or mutton fat), flour, bread crumbs, raisins, and spices.
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,[1] 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
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The suet pudding is of great antiquity.[2] 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.[3][4]
The name suet pudding refers to the fat mixed with the flour; it is animal fat. Pudding is a British term for foods using this pastry, and the dishes can be sweet deserts or savory dishes.[5]
Cultural References
In George Orwell's 1947 essay "Such, Such Were the Joys," recounting the miseries of his preparatory school education, St. Cyprian's school saves money by serving distasteful unsweetened suet pudding as a first course to "break the boys' appetites."[6]
See also
References
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