Suet pudding is a traditional British dessert. This sweet baked suet pudding, originating from Mansfield, is laced with brandy and currants. It's not stodgy and it's very easy to make.
Why not try this for pudding after a main of Nottinghamshire pie?
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Sweet suet pudding served awash with runny cream or luscious custard has to go down as being one of the true classics in the world of British puddings.
My version, a baked suet pudding, comes laden with juicy currants and incorporates a splash of brandy. It's technically called Mansfield pudding and has been knocking around since at least the 1860s when it appeared in Mrs. Beeton's book of Household Management.
This old-fashioned suet pudding is not as stodgy as some versions. It's light on breadcrumbs and flour and contains plenty of milk and eggs, causing it to bake into a dessert that is rather like a cross between egg custard and bread & butter pudding. It's really quite unique.
However, I think it's fair to say that this sweet suet pudding is a virtually unheard-of addition to my collection of Midland's recipes. Not even my mum, born and raised in Mansfield, had come across it.
Other noteworthy but almost forgotten Midlands desserts include Trentham tart, Buxton pudding, Malvern pudding and Northamptonshire pudding.
Reasons to make this old-fashioned suet pudding recipe
- It's easy and cheap to make.
- As it's oven-baked rather than steamed, it's a particularly hassle-free recipe.
- The milk, eggs and sugar bind the ingredients together and create a dessert with a taste reminiscent of custard.
- As such, this sweet suet pudding is rib-sticking comfort food.
- And it's a great way to use up leftover suet from making mincemeat or Christmas pudding.
- It can be adapted to include other dried fruits.
What is suet pudding?
Strongly associated with British cuisine, suet pudding can refer to sweet or savoury dishes made from suet, flour and breadcrumbs. They are typically boiled, steamed or baked.
Sweet versions often include dried fruits, jams and spices. A noteworthy example of a sweet suet pudding recipe would be the spotted dick. Savoury versions usually incorporate meat. Steak & kidney pudding is a fine example.
What is suet?
Traditional suet is simply the raw, hard fat of beef, lamb or mutton taken from around the loins and kidneys of the animal. Factory-produced suet looks like grated hard fat that has been tossed in flour to stop it from sticking together.
Vegetarian suet is made from vegetable fats and looks virtually identical to the original suet. Moreover, it can be used in exactly the same way as traditional suet.
Ingredients notes
Suet: if you have no dietary restrictions, go with original meat-based suet. otherwise, use vegetarian suet.
If you are unable to find suet then try grated vegetable shortening (the stuff that comes in blocks) - Trex/ Crisco/ Copha. Freeze the block for 30 minutes before grating to make it easier and then toss the shortening in a small amount of flour (1 teaspoon) prior to using.
Breadcrumbs: use fresh white breadcrumbs. Ideally, make your own by whizzing up some day-old bread in a food processor. Do not use dried versions such as panko as they will absorb too much liquid.
Milk: for the best-tasting baked suet pudding use whole (full-fat) milk. At a pinch use semi-skimmed but please do not sink to skimmed milk as the flavour is not up to scratch.
Sugar: the original recipe for Mansfield pudding simply stipulates 'sugar to taste'. That's a little evasive for my liking, so I've gone with 50g of caster sugar as that's around the level I'd expect to use if making custard from 2 eggs.
Currants: these are mandatory. Use currants that are nice and juicy such as Vostizza (try M&S or Waitrose).
Brandy: I promise you that this fruity old-fashioned suet pudding does not taste boozy. But I do insist that a little alcohol is included to help create a dessert with a well-rounded flavour. Basic brandy is fine, it doesn't have to be fancy. And of course, you could replace it with rum or whisky if that's what you have in the cupboard.
Cream: a splash of double cream encourages a decadent edge to this relatively humble classic British pudding. In the UK double cream has a fat content of 48% so, if you are elsewhere in the world, look for a cream with a similar fat content.
Nutmeg: technically, this is optional, but nutmeg plays so nicely with the custardy element of this sweet suet pudding, so I'm all for insisting that it's included.
How to make Mansfield pudding
Full instructions and measurements are given in the printable recipe card at the end of this post.
- Heat the milk to scalding and then pour it over the breadcrumbs. Let it sit for 15 minutes.
- Stir in the sugar.
- Mix in the suet, flour, currants, nutmeg and salt.
- Mix in the eggs, cream and brandy.
- Beat well, using a metal spoon, for 2-3 minutes.
- Pour into a greased ovenproof dish and bake for 50-60 minutes until browned and set.
- Sprinkle with more caster sugar and serve.
Note: traditionally Mansfield pudding is unmoulded from the baking dish prior to serving. This seemed like an unnecessary step to me, likely to lead to the pudding breaking apart. Go for the classic serving-style if desired though.
Expert tips
Top tip: Test that your suet pudding is set using a digital food thermometer, such as a Thermapen if desired. Aim for a temperature of 95C/ 203F.
- Use a suitably sized ovenproof dish. I used this one which is approximately 18cm wide and 25cm long with a depth of 6cm. The batter should come around half-way up the side of the dish as it does rise in the oven.
- A splash of vanilla would not be out of place in this old-fashioned suet pudding recipe. Try adding 2 teaspoons of vanilla extract or vanilla bean paste.
- It should be baked until nicely browned rather than golden.
- The pudding will deflate rapidly when it comes out of the oven. This is perfectly normal, so don't panic.
Frequently asked questions
The ingredients listed on the packet of Atora suggest that this product should be suitable for vegans as well as vegetarians. However, the packaging does not explicitly confirm this.
It's possible that there is a risk of cross-contamination in the factory which prevents it from being labelled as vegan. Hand on heart, I'd advise caution if you are following a vegan diet.
Honestly? Keep things simple. I'm tempted to say that only single cream will do, actually. I think that there are enough custard vibes to this delicate dessert already to rule out adding runny custard.
Could you add a scoop of ice cream? Well, technically yes, but I really don't think it would tally that well. Go with runny cream.
The good news is that leftovers can be stored in the fridge for up to 3 days. Either eat them cold or warm through in the oven (wrapped in foil).
Freezing leftovers is not recommended though.
Don't leave opened currants sitting about in the cupboard for months as they will dry out. Instead, use them to make Banbury cakes, currant buns, Towcester cheesecakes or soul cakes.
More sweet suet pudding recipes
- Christmas pudding
- Jam roly poly
- Sussex pond pudding (lemon suet pudding)
- Steamed treacle pudding
- Clootie dumpling
Popular savoury suet pudding recipes
- Beef, ale and parsnip
- Venison and mushroom
- Lamb and kidney
- Ham, stilton and leek
- Chicken & leek
- Onion pudding (vegetarian)
- Mushroom and chestnut (vegetarian)
More old-fashioned English pudding recipes
This post is dedicated to my maternal Gran who was born and raised in Mansfield.
And for locals reading this, here's a quick snapshot of Mansfield memories from my childhood (mid-1970s - mid-1980s... in 1985 I defected to Nottingham for school):
- The impressive market in the square.
- Sally Twinkles haberdashery (feeding my early endeavours in embroidery and cross stitch).
- The ever-changing colours of the Four Seasons fountain (the only place to meet your mum when shopping).
- Queuing along Leeming Street for the ABC cinema.
- Blowing excessive amounts of bubbles in milkshakes in Davisons (just me?)
- Wimpy.
- Pints of Mansfield (not for me, obviously).
- The Stags (come on you Stags).
Have you made this recipe for Mansfield Pudding? Do let me know how you got along - I always love hearing from my readers.
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Baked Suet Pudding (Mansfield Pudding)
Equipment
- 1 ovenproof dish approx 18x25cm with a depth of 5-6cm.
Ingredients
- 50 g Breadcrumbs made from day-old white bread
- 275 ml Whole milk full-fat milk
- 75 g Suet original or vegetarian
- 1 tablespoon Plain flour all-purpose flour
- 50 g Caster sugar plus 1 tablespoon for sprinkling
- 115 g Currants
- ¼ teaspoon Salt
- ¼ teaspoon Ground nutmeg
- 2 Eggs large, free-range
- 1 tablespoon Brandy
- 2 tablespoons Double cream
Instructions
- Preheat the oven to 180C/ 350F/ GM 4 and grease the ovenproof dish with butter.
- Put the breadcrumbs into a medium-sized bowl. Heat the milk to scalding, pour it over the breadcrumbs and let it sit for 15 minutes.
- Stir in the sugar.
- Mix in the suet, flour, currants, nutmeg and salt.
- Mix in the eggs, cream and brandy then beat well, using a metal spoon) for 2-3 minutes.
- Pour into the prepared dish and bake for 50-60 minutes until browned and set. Use a food thermometer to check the temperature is around 95C if desired.
- Sprinkle with more caster sugar and serve.
Notes
- Use a suitably sized ovenproof dish. Mine is approximately 18cm wide, 25cm long and with a depth of 6cm. The batter should come around half way up the side of the dish as it does rise in the oven.
- A splash of vanilla would not be out of place in this old-fashioned suet pudding recipe. Try adding 2 teaspoons of vanilla extract or vanilla bean paste.
- It should also be browned rather than golden.
- Test that it is set using a digital food thermometer, such as a Thermapen if desired. Aim for a temperature of 95C/ 203F.
- The pudding will deflate rapidly when it comes out of the oven. This is perfectly normal, so don't panic.
- Leftovers can be stored in the fridge for up to 3 days. Either eat them cold or warm through in the oven (wrapped in foil).
Simone Illger says
I have never heard of Mansfield pudding before, but when I saw this recipe I wanted to try it! Made it exactly as per your recipe and included the vanilla bean extract, nutmeg, brandy. It came out beautifully! In my opinion nicer than a bread-and-butter pudding and possibly Less work to make it.
Jane Coupland says
Aw thanks Simone, pleased to hear it was a hit with you!
Diane Robbins says
I have now made this pudding and it was delicious. I'll definitely be doing it again. I make bread pudding and also bread and butter pudding (both entirely different recipes) but Mansfield pudding is different again, and uses a smaller amount of bread. Although alcohol is included, it doesn't taste boozy, but definitely adds a little something to the flavour. Like a previous reviewer, I didn't use currants. I used up oddments I had in my cupboard; mainly raisins with a little mixed dried fruit just to make up the weight.
Jane Saunders says
Hi Dianne, so pleased you enjoyed it - I wasn't sure how well this recipe would sit with readers, but it is rather unique and delicious, so I'm delighted you gave it a go and enoyed it 🙂 PS I'm a certified B&B pudding hater, but as you say, this is really quite different.
Jane says
I made this pudding tonight
It was very enjoyable
I used vegetarian suet which I can purchase at an English store in Ontario , Canada
I used sultanas - I prefer them to currents and slightly less sugar.
Forgot the vanilla, so I'll have to make it again soon!
Jane Saunders says
Super - so pleased you enjoyed it Susan 🙂
Diane Robbins says
Hi Jane.
I have enjoyed collecting your Midlands recipes as I'm from the area myself. I intend to have a go at the Mansfield pudding in the next few days, but have a question. You list double cream in the ingredients, but don't mention it in the instructions. Should I include it with the milk or add it at another stage?
Thanks
Diane
Jane Saunders says
Hi Dianne, oh that's a good spot from you - mix the cream in at the same time as the eggs. Not sure how I forgot that!
I'm so pleased you're enjoying my Midlands recipe collection - it's brought me a great deal of joy putting it together and there are plenty more additions planned for the future. If you have any suggestions though, feel free to mention them... particularly if you know of any delicacies from the Rutland area as I'm drawing blanks there!
Finally - it's always lovely to hear from a fellow Midlander 🙂 - where are you from?
Diane Robbins says
Hi Jane, I originally lived in south Staffordshire near Cannock, but moved to Newcastle under Lyme in north staffs, when I got married. Of course round here we have North Staffordshire Oatcakes and Pikeletts. I'm looking forward to trying your recipes for those. I'm afraid I have no idea of other midland recipes, that's why I have enjoyed finding your collection.
Kind regards
Diane
AliceK says
I am very interested to try this pudding! But my issue is with the suet. I am in the US and I have never seen any sort of suet for sale except at pet shops where it is sold mixed with birdseed for bird feeders. Do you think I might substitute butter? Or should I just buy fatty beef cuts and trim off the fat? Would it need to be rendered or clarified before using?
Jane Saunders says
Hi Alice, that's a very interesting question. I've just had a quick search online and there are suggestions for using grated vegetable shortening (the stuff that comes in blocks) - Trex/ Crisco/ Copha. You might like to freeze the block for 30 minutes before grating to make it easier. Suet is milder in flavour than butter, which is why the suggestion is for vegetable shortening, I suppose. If you try it let me know how you get along 🙂 I might just pop this info in the post - thanks for raising the question.