| Type | Pudding |
|---|---|
| Place of origin | United Kingdom |
| Main ingredients | Wheat flour and Suet |
| Variations | Spotted dick, Christmas pudding, Treacle pudding, Clootie dumpling, Jam Roly-Poly, Paignton, Sussex pond pudding |
A suet pudding is a boiled, steamed or baked pudding made with wheat flour and suet (raw, hard fat of beef or mutton found around the kidneys), often with breadcrumb, dried fruits such as raisins, other preserved fruits, and spices. The British term pudding usually refers to a dessert or sweet course, but suet puddings may be savoury.
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. Modern recipes may substitute butter or vegetable shortening for the eponymous suet.
Examples include spotted dick, Christmas pudding,[1] treacle pudding, clootie dumpling, jam roly-poly and many others. Savoury versions include rabbit, chicken, game and steak and kidney pudding.
The Sussex pond pudding and the Paignton pudding are local variations of suet puddings.