BASIC SUET CRUST PASTRY RECIPE - FOOD.COM
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
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…
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
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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VEGGIE CROWN | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 532 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Scrub the squash, carrots and beets, and chop into 3cm chunks. Peel and quarter the onions. Place it all in a roasting tray, keeping each veg separate. Strip over the thyme leaves, drizzle with 2 tablespoons of olive oil, and add a pinch of sea salt and black pepper, jiggling the tray to coat. Roast for 1 hour, then remove and leave to cool. Soak the porcini in 100ml of boiling kettle water. Place the flour, baking powder, suet and grains in a large bowl, crumble in the chestnuts and add a pinch of salt and pepper. Coarsely grate in the Cheddar and finely grate in half the nutmeg. Scoop out the porcini, finely chop with the sun-dried tomatoes and add to the mix, then pour in the porcini soaking water, discarding just the last gritty bit. Beat the egg into the milk, and stir it all together. Mix in the cool roasted veg, taking care not to break them up, and adding an extra splash of milk to bring it together, if needed. Generously grease a 2-litre non-stick bundt tin, pudding basin or 23cm springform cake tin with butter, pack in the mixture, cover with greaseproof paper and a tight double layer of tin foil, then refrigerate overnight. TO SERVE Preheat the oven to 190°C/375°F/gas 5. Roast the veggie crown above the meat for 1 hour 15 minutes, or until crisp at the edges, then turn out, slice and serve. It will sit happily, covered, for up to 40 minutes before serving, if needed.
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