[Mod.edit: posts moved from another thread to start new topic]
Do you ever make suet puddings or pies? They are a tradition in the UK both sweet and savoury. Traditionally the puddings are steamed in a cloth or basin over simmering water. This my be rather a UK-centric thread as I think suet may be difficult to source outside the UK...
The most famous is probably steak & kidney pudding. I reckon its the easiest pastry you can possibly make. It takes literally seconds and there is virtually nothing that can go wrong.
Lard is probably more widely available but not exactly the same as suet. In the UK its used for hot water raised pastry crusts which are commonly used in pork pies.
Steamed pudding with a suet crust rather than pastry baked in the oven.
Do you ever make suet puddings or pies? They are a tradition in the UK both sweet and savoury. Traditionally the puddings are steamed in a cloth or basin over simmering water. This my be rather a UK-centric thread as I think suet may be difficult to source outside the UK...
The most famous is probably steak & kidney pudding. I reckon its the easiest pastry you can possibly make. It takes literally seconds and there is virtually nothing that can go wrong.
Lard is probably more widely available but not exactly the same as suet. In the UK its used for hot water raised pastry crusts which are commonly used in pork pies.
I have pies in my freezer, I also have a pie maker metal thingy, cooks 9 pies. What's the difference in a "pudding"?
Russ
Steamed pudding with a suet crust rather than pastry baked in the oven.
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