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A bowl holding a partially served baked suet pudding with currants. A serving spoon is in the centre.
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5 from 3 votes

Baked Suet Pudding (Mansfield Pudding)

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.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Dessert, Pudding
Cuisine: British, East Midlands, Midlands
Servings: 5
Calories: 365kcal
Author: Jane Coupland

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).

Nutrition

Calories: 365kcal | Carbohydrates: 39g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 249mg | Potassium: 318mg | Fiber: 2g | Sugar: 28g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg