Devonshire Suet Pudding – Recipe No. 211

Finding myself down to my last two vegan sausages and even out of potatoes, I looked to an original recipe pamphlet from 1941 for something I could make fairly quickly, that could fill my tummy and give me energy.

Wartime Recipes by Ambrose Heath came up with the simplest recipe I could imagine that had just two ingredients, flour and suet! It was called “Devonshire Suet Pudding”.

Devonshire Suet Pudding

  • 2 cups of wholemeal flour (any flour will do)
  • 1 cup of shredded suet
  • Pinch of salt
  • Water


  • Add enough water to mix (not sloppy or not stiff)
  • Grease a milk pudding dish or ramekins
  • Place the mixture in the dish and bake at 180-200C for 1 hr (about 25 minutes if split up into ramekins)
  • It should be golden-brown and rise a little when cooking

Serve with meat and gravy, serves 6

TIP: add extra salt, pepper, herbs and fried chop onion for extra taste

9 thoughts on “Devonshire Suet Pudding – Recipe No. 211

  1. You must’ve been doing a lot of cooking indeed to have run out of potatoes Carolyn! I have a few sprouty ones that need using up. Just the thing for the potato biscuits I think.

  2. I think you could flavour up the suet puddings with dried mixed herbs, some grated vegan cheese and some tomato ketchup!

  3. Oh yes. My mother used to make this and we used to put golden syrup on it. We were encouraged to eat sweet things in those days. Heaven forbid I wouldnt give it to my kids or grandkids! So glad to hear you are feeling good on some of my childhood delights. Keep it up. Franky

  4. My mum used to make a lovely suet “pudding” topping to go on stew or cottage pie, it was delicious. When my two children were at a particularly ravenous it became a favourite in our house too. I’m eating fewer carbs these days as I could live on suet pudding, dumplings, pastry and toast to the detriment of my protein, veg and fruit intake! If I had a more active lifestyle the WW2 diet would suit me to a T!

    • It’s just vegetable fat.

      They mix a vegetable oil with some flour to bind it, before shredding it so it appears like a normal animal-derived suet. It’s very common in all the major supermarkets.

  5. Thank you for this. My Aunty Bunny used to make this. She made lovely meals but this was my favourite. Guess what Im going to be making tonight.

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