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Steak & Kidney Pudding
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<blockquote data-quote="Phoenix55" data-source="post: 1841545" data-attributes="member: 242273"><p>Why do you think they floured the cloth? The flour thickens and acts as a barrier in the cloth to stop the water getting to the crust. When you had to fetch water from a pump (if you were lucky) then heat it you made the most use you could of the heat and water. Washing took most of the day and was heavy work. A filling meal for the rest of the family, prepared in the copper, was necessary. Cheap cuts of meat take a long time to cook until tender so the problem was solved. Pond pudding is delicious fresh and hot, but rubbish the next day. If a suet crust can be made with almond flour I will have a go with lemon and sweetener to see if I can make an acceptable dessert for this winter.</p></blockquote><p></p>
[QUOTE="Phoenix55, post: 1841545, member: 242273"] Why do you think they floured the cloth? The flour thickens and acts as a barrier in the cloth to stop the water getting to the crust. When you had to fetch water from a pump (if you were lucky) then heat it you made the most use you could of the heat and water. Washing took most of the day and was heavy work. A filling meal for the rest of the family, prepared in the copper, was necessary. Cheap cuts of meat take a long time to cook until tender so the problem was solved. Pond pudding is delicious fresh and hot, but rubbish the next day. If a suet crust can be made with almond flour I will have a go with lemon and sweetener to see if I can make an acceptable dessert for this winter. [/QUOTE]
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