Ingredients: 6 oz flour, 2 oz sugar, 1 oz cocoa, pinch of salt, large teaspoonful of baking powder, 3 oz shredded Atora, 1/2 pint milk. Method: Mix cocoa, salt, sugar and baking powder well with the flour, add Suet, then stir in milk gradually. Pour into greased basin, cover with greased paper, and steam for 2 1/2 hours. Serve with custard sauce.
I’ve acquired a vintage copy of the Atora Suet Recipes Book, printed some time in the 1950s. I grew up with these Atora recipe books being omnipresent in the kitchen and one of my earliest memories of visiting gran is of her steaming a steak & kidney pudding in a saucepan on her stovetop!
A suet pudding is a boiled, steamed or microwaved pudding made with suet (beef or mutton fat), flour, bread crumbs, raisins, and spices. Many variations are strongly associated with British cuisine. Recipes vary greatly and can be desserts or savoury courses.
“Atora” is the finest beef suet that money can buy. All skin, waste tissue, moisture, and the impurities always present in raw suet, are removed, in our process. The clarified “Atora” is then cleanly shredded and a little of the best rice flour obtainable is blown by fans on to the shreds as they are formed.