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
- 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