HOW TO MAKE SUET RECIPES

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BASIC SUET CRUST PASTRY RECIPE - FOOD.COM



Basic Suet Crust Pastry Recipe - Food.com image

These quantities will be enough to top a 1 1/2 pint pie dish. for a 2 1/2 pint use 12 oz of self raising flour and 6 oz suet.

Total Time 15 minutes

Prep Time 15 minutes

Yield 1/2 pound

Number Of Ingredients 4

8 ounces self raising flour
4 ounces shredded suet
salt & freshly ground black pepper (for a savoury crust)
cold water, to mix

Steps:

  • sift the flour into abowl, then sprinkle the suet in, season if desired and just mix it in lightly with your hands to distribute it evenly.
  • Now sprinkle in some cold water (you'll find you need more for this pastry than for shortcrust).
  • Begin mixing with around bladed knife, and then use your hands at the end to bring it all together to a smooth elastic dough that leaves the bowl clean.
  • suet crust should be left for 5 minutes, then rolled out immediately. You should always roll it out more quickly than shorcrust, approximately 1/2 inch thick.

Nutrition Facts : Calories 3800.3, FatContent 230.7, SaturatedFatContent 126.5, CholesterolContent 163.5, SodiumContent 26.4, CarbohydrateContent 366.3, FiberContent 13, SugarContent 1.3, ProteinContent 53.2

SPOTTED DICK RECIPE - RECIPES AND COOKING TIPS - BBC GOOD F…



Spotted dick recipe - Recipes and cooking tips - BBC Good F… image

Steam a traditional fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with hot custard

Provided by Valerie Barrett

Categories     Dessert, Dinner

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 9

250g self-raising flour
pinch of salt
125g shredded suet
180g currant
80g caster sugar
finely grated zest 1 lemon
finely grated zest 1 small orange
150ml whole milk, plus 2-3 tbsp
custard, to serve

Steps:

  • Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest.
  • Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.
  • Shape into a fat roll about 20cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.
  • Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1½ hours. Top up the pan with water from time to time.
  • Remove from the steamer and allow to cool slightly before unwrapping. Serve sliced with custard.

Nutrition Facts : Calories 462 calories, FatContent 19.9 grams fat, SaturatedFatContent 11.2 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 34.5 grams sugar, FiberContent 2.7 grams fiber, ProteinContent 5.4 grams protein, SodiumContent 0.5 milligram of sodium

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