Non-VegetarianSouth East English cuisine Desserts

Sussex Blanket Pudding

Name: Sussex Blanket Pudding
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 6 servings
Cuisine: South East English
Ingredients: 250 g self-raising flour; 125 g shredded beef suet; 30 g caster sugar; 0.5 tsp Fine sea salt; 1 whole Lemon; 150 ml cold water; 175 g raspberry jam; 15 g Butter; 30 g Plain flour

A comforting Sussex steamed suet roll generously spread with tart raspberry jam and cooked inside a traditional cloth blanket.

🇬🇧United Kingdom· South East England

Prep: 25 min
Cook: 120 min
Total: 145 min
Servings: 6
Difficulty: Medium
Calories: 385 kcal

Ingredients

0 of 9 gathered

Servings

250 g self-raising flour — plus extra for dusting
125 g shredded beef suet — chilled
30 g caster sugar — fine white sugar
½ tsp Fine sea salt — for seasoning the dough
1 whole Lemon — finely zested
150 ml cold water — adjust as needed to form dough
175 g raspberry jam — or traditional plum jam
15 g Butter — softened, for greasing paper
30 g Plain flour — for dusting the cloth blanket

Equipment

•Large mixing bowl
•Rolling pin
•Clean cotton pudding cloth
•Kitchen string
•Large stockpot with lid
•Greaseproof paper

Nutrition

Per serving, approximate

Calories: 385 kcal
fat: 18 g
carbs: 52 g
fibre: 2 g
protein: 4 g
calories: 385 kcal

Instructions

1
Mix the self-raising flour, shredded beef suet, caster sugar, and salt in a large bowl.
2
Stir in the lemon zest, then add cold water gradually until a soft, pliable dough forms.
3
Roll out the dough on a lightly floured surface into a rectangle about 1 cm thick.
4
Spread the raspberry jam evenly across the dough, leaving a 2 cm clear border around edges.
5
Roll up the pastry from the short edge into a snug, neat cylinder.
6
Scald (dip in boiling water) a clean cotton cloth, wring out, and dust generously with plain flour.
7
Wrap the rolled pudding loosely in buttered greaseproof paper, allowing space for pastry to rise.
8
Wrap the parcel inside the floured cloth blanket and tie ends securely with kitchen string.
9
Lower the pudding into a pot of boiling water and simmer gently for two hours.
10
Lift out carefully, snip the string, unwrap the pudding, and slice into thick rounds.

Chef's tips

Leave plenty of room inside the greaseproof paper and cloth wrapping, as the suet pastry swells substantially during steaming. Scalding and flouring the cloth creates a barrier that prevents the dough from sticking or becoming waterlogged.