Another Delicious recipe you can make in your slow cooker is this suet pudding, using only self-raising flour, suet, baking powder, salt, and fresh thyme.

To make Suet Pudding in your slow cooker or crockpot, combine all ingredients in the ceramic insert, cover, and cook on high for 1.5 to 2 hours until set and golden.

I’ve found this slow cooker method wonderfully convenient for busy days. It ensures the pudding cooks evenly and develops a perfectly moist texture that’s just irresistible.

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What is Suet Pudding?

Suet pudding is a traditional British dessert made primarily from suet, which is the hard fat around the kidneys and loins in beef and mutton.

The ingredients form a dense, moist dough that can include sweet or savory additions. Typical versions might feature dried fruits and spices for a dessert or incorporate meat and vegetables for a savory dish.

This pudding is especially popular during the colder months due to its rich and hearty nature.

Slow Cooker Suet Pudding Ingredients

• 340 grams self-raising flour
• 2 teaspoons baking powder
• 170 grams suet
• A pinch of salt
• Fresh thyme, a few sprigs, leaves picked
• 50 grams butter, melted

How To Make Slow Cooker Suet Pudding

1. Prepare the Slow Cooker: Start by greasing the ceramic insert of your slow cooker with butter or a light cooking spray. This helps prevent the pudding from sticking and makes cleanup easier.
2. Mix the Dry Ingredients: In a large mixing bowl, sift the self-raising flour to avoid lumps. Add the baking powder, suet, and a pinch of salt to the bowl. Toss in the picked thyme leaves for a hint of herbaceous flavor.
3. Form the Dough: Gradually mix in cold water, a little at a time, while stirring continuously until the mixture comes together into a slightly sticky dough. You’re aiming for a consistency that will hold together well but is not too wet.
4. Let the Dough Rise: Cover the bowl with a clean tea towel and set it aside in a warm place. Allow the dough to rise until it has almost doubled in size; this usually takes about an hour, depending on the room temperature.
5. Cook the Pudding: Transfer the risen dough to the prepared slow cooker. Spread it evenly across the bottom. Cover and cook on high for 1.5 to 2 hours or until the pudding is set and the top is slightly golden.
6. Finish with Butter: Once cooked, brush the top of the pudding with melted butter. This will give it a lovely golden sheen and rich flavor. Cover again and let sit in the slow cooker on the warm setting for about 10 more minutes to let the butter soak in slightly.
7. Serve and Enjoy: Carefully remove the pudding from the slow cooker and let it rest for about 5 minutes before slicing. Serve warm as a delightful side dish, perfect for mopping up gravies or enjoying with a sweet or savory topping of your choice.

Recipe Tips

• Greasing the Slow Cooker: Use a liberal amount of butter or non-stick spray to grease the slow cooker insert to prevent sticking and make serving easier.
• Checking for Doneness: Insert a toothpick into the center of the pudding; if it comes out clean, your pudding is ready.
• Enhancing Flavor: Consider toasting the thyme leaves lightly in a dry pan before adding them to the mix to intensify the herbal flavor.
• Water Temperature: Use ice-cold water to mix the dough, which helps keep the suet from melting prematurely, resulting in a lighter texture.

Recipe Variations

• Gluten-Free Option: Substitute the self-raising flour with a gluten-free blend and add 1 teaspoon of xanthan gum to achieve a similar texture.
• Vegan Twist: Replace the suet with a high-quality vegetable shortening and use plant-based butter for a completely vegan version.
• Herb Variations: Instead of thyme, try using rosemary or sage for a different herbal note that complements savory dishes well.
• Sweet Version: For a dessert-style pudding, add 100 grams of sugar and some dried fruit like raisins or sultanas to the dough mixture.
• Cheesy Delight: Mix 100 grams of grated sharp cheddar cheese into the dough for a cheesy variation that goes great as a side with soups.

How Do I Know When The Suet Pudding Is Fully Cooked?

The pudding is fully cooked when it feels firm to the touch and a skewer inserted in the center comes out clean. This indicates that the inside is properly cooked without any raw dough remaining.

Can I Prepare Suet Pudding Ahead of Time?

Yes, you can prepare suet pudding ahead of time by assembling the ingredients in the slow cooker insert and refrigerating overnight. When you’re ready, place the insert into the slow cooker, set it to cook, and proceed as normal. This helps manage time effectively.

What To Serve With Suet Pudding

Serve your Suet Pudding by serving with savory sides like roasted carrots, mashed potatoes, and steamed green beans. Add Yorkshire pudding and creamed peas for a full meal. You can also pair it with gravy and cranberry sauce for a traditional flavor.

How To Store Leftover Suet Pudding

In The Fridge:

Cool the pudding to room temperature before refrigerating. I prefer to wrap it tightly in plastic wrap or place it in an airtight container. This keeps it fresh and prevents it from absorbing fridge odors. It will stay good for up to three days.

In The Freezer:

Suet pudding doesn’t freeze well because the texture changes significantly. If I was in your place, I would avoid freezing it to maintain its quality. Instead, consume it fresh or store it in the fridge.

How To Reheat Leftover Suet Pudding

Reheat your leftover Suet Pudding by covering it with foil and warming it in the oven at 350°F for about 20 minutes. This method helps retain moisture and keeps the pudding soft. Avoid microwaving as it can make the pudding tough.

Check out More Slow Cooker Recipes:

• Slow Cooker Coconut Milk Rice Pudding
• Slow Cooker Christmas Plum Pudding
• Slow Cooker Steak And Kidney Pudding