Suet Crust RecipeOrigin: Britain Period: Traditional |
Ingredients:
225g self-raising flour (or 225g plain flour + 1 tsp baking powder) 
Suet Crust Preparation:Method:Sift together the flour and salt then add the suet and rub lightly into the flour with your fingertips for about 1 minute. Add the water and mix to a light and spongy dough. Turn onto a board and pat lightly then bring together as a smooth ball. Roll this out to about 5mm thick and use immediately for making steamed puddings. If you are making a sweet desert you can add a little sugar and for a lighter crust replace 60g of the flour with 60g breadcrumbs. For savoury steamed puddings add a little thyme and/or savory to the crust. |
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