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Paste for puddings

Source of Recipe

Old cookbook


Recipe Introduction

1 pound flour = 3 1/2-4 cups 1/4 pound lard is just under 1/2 Cup 1/2 pound butter is 2 sticks or 1 cup Sift a pound of flour. Have 1/2 pound butter and a quarter pound lard. Save out 1/4 of the flour for rolling. Cut the lard into the remaining flour and mix it with water. (as for pie crust). Roll it out and flake in half the butter. Dust over with some flour, fold and roll out again. and add rest of butter, dust and roll again.
This makes crust for 5-6 puddings, or some can be used for dessert dumplings.

Var; Suet pastry
12 oz self rising flour
salt
pepper
6 oz suet
water to make claggy and sticky
Knead until it leaves the sides of bowl.
Roll out into a 13 inch circle. Place in a 2 pint pudding basin to come up the sides and over some. Add the pudding. Cover top with the lid or use foil. Steam amount of time required for filling.