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History Cookbook: Dutch Pudding ( Beef and suet pudding)

This recipe is in categories Stuarts, Main courses
  • Dutch Pudding ( Beef and suet pudding)
About this recipe
Healthiness : (0 votes)
Preparation Time: 15 minutes
Cooking Time: 2 hours
Number of servings: 6 portions
Serving suggestions: Serve with seasonal vegetables.


Elizabeth Cromwell: The court and kitchen of Mrs Elizabeth Cromwell commonly called Joan Cromwell

“Take a pound and a halfe of Fresh Beef, all lean, take a pound and a quarter of Beef Suet, sliced both very small, then take a half-penny stale Loaf and grate it, a handful of Sage and a little Winter Savory, a little Time, shred these very small; take four eggs, half a pint of cream, a few Cloves, Nutmegs, Mace and Pepper, finely beaten, mingle them all together very well, with a little Salt; roll it all up together in a green Colewort leaf, and then tie it up hard in a Linnen-Cloth, garnish your dish with grated bread and serve it up with mustard in Sawcers.”
Ingredients

A modern version (amounts maybe reduced in proportion)


  • 12 oz (350g) lean minced beef
  • 4 oz (100g) suet  (or 8oz to match original)
  • 8oz (225g) stale bread crumbs (or 4oz to match original)
  • 10 fresh sage leaves or 2 tsp dried sage
  • 1 tsp fresh thyme or 1 tsp dried thyme
  • 1 tsp dried savory (may be omitted)
  • 2 eggs
  • ¼ tsp each of ground of cloves, nutmeg, mace, pepper
  • 2 tsp salt
  • 2 large cabbage leaves
  • 1oz fresh bread crumbs and  a pinch of mustard to dress the finished pudding, 
Note:  The dish is nicer with 4oz of suet and 8oz of breadcrumbs, otherwise it's too fatty and rich for modern tastes.
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Mix all the ingredients and shape into a round ball
  2. Wrap in the cabbage leaves and tie tightly in a piece of washed linen or cheese cloth
  3. Place in a pan of boiling water so all is below the surface and simmer on a low heat for 2 hours
  4. Turn out onto a plate of fresh crumbs and slice to serve hot
  5. To eat cold - allow to cool in cabbage leaves, then remove them and slice as coarse pate
Dutch Pudding ( Beef and suet pudding) - print view  Dutch Pudding ( Beef and suet pudding) - print view

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