Dr. Kitchener’s Pudding

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Introduction

Dr. Kitchener’s Pudding is a steamed suet pudding with a dense, cake-like crumb enriched with eggs, milk, and nutmeg. This takes about an hour from start to table and produces a substantial dessert that sits somewhere between a cake and a traditional British pudding—warming and filling, best served warm.

Recipe Details

• Prep Time: 35 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 25 minutes
• Servings: 6–8

Ingredients

• 3 eggs
• ½ cup (120 ml) milk
• 2 oz (57 g / ⅓ cup) moist sugar
• 2 oz (57 g / ⅓ cup) grated nutmeg
• 4 oz (110 g / ¾ cup) flour
• 8 oz (230 g) finely-chopped suet
• 3 oz (85 g / 1¼ cups) breadcrumbs

Instructions

1. Beat the eggs, strain them through a sieve, then gradually stir them into the milk.
2. Mix in the sugar and nutmeg.
3. Add the flour, beating the mixture until it becomes a smooth batter.
4. Gradually add suet and bread-crumbs. Mix all thoroughly together, at least half an hour before putting the pudding into a pot.
5. Transfer batter into a buttered mould. Cook for 50 minutes at 350 F.

Variations

Substitute the nutmeg with ground ginger or allspice for a warmer spice profile; either will give you a similar depth without the sharp edge of nutmeg.

Use finely minced beef suet in place of traditional suet if you find the traditional product hard to source; it will deliver the same richness and texture.

Replace half the breadcrumbs with ground almonds to add nuttiness and a slightly lighter crumb, though this will shift the texture slightly toward a sponge cake.

Add 2 tablespoons of dried fruit (currants or finely chopped dates) to the batter for sweetness and texture contrast without changing the cooking method.

Steam the pudding in a water bath instead of dry baking for a more traditional approach; place the mould in a larger pan filled with hot water halfway up the sides and cook for 60 minutes.

Tips for Success

Mix the batter at least 30 minutes ahead. This resting time allows the flour to fully hydrate and helps the pudding rise evenly and set properly during cooking.

Strain the beaten eggs before mixing into milk. This removes any shell fragments and lumps, giving you a smooth base and preventing grittiness in the final pudding.

Butter the mould thoroughly. A good coating prevents sticking and ensures you can turn out the pudding cleanly; grease the bottom and sides generously.

Check for doneness by inserting a skewer into the center. It should come out clean or with just a few moist crumbs—if it’s wet batter, the pudding needs another 5–10 minutes.

Use freshly grated nutmeg if possible. Pre-ground nutmeg loses its oils quickly; fresh-grated gives you a brighter, more aromatic spice note.

Storage and Reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat by wrapping the pudding in foil and warming it in a 300°F oven for 15–20 minutes until warmed through, or slice and warm individual portions in the microwave for 45–60 seconds. This pudding does not freeze well; the texture becomes grainy and the crumb breaks down after thawing.

FAQ

Can I use a different mould, or does it have to be a pudding basin?

Any buttered oven-safe container works—a loaf pan, round cake tin, or ceramic bowl. The shape won’t affect cooking time significantly, though a shallower mould may cook slightly faster.

What exactly is suet, and where do I find it?

Suet is hard fat from around the kidneys and loin of beef cattle. Look for it in the butcher section of your grocery store, often sold as pre-packaged shredded suet, or ask the butcher counter to chop it fresh.

The batter looks very thick after mixing. Is that right?

Yes—this pudding should be thick and stiff, not pourable. The suet, breadcrumbs, and flour create a dense batter that’s meant to be scooped into the mould.

Can I make this dairy-free?

You can substitute the milk with an equal amount of oat or almond milk, though this will slightly soften the crumb and reduce richness. The eggs are essential for structure, so they cannot be replaced.