Sweet Suet Pastry RecipeOrigin: Britain Period: Traditional |
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This is my mother's recipe for the suet pastry that she uses for making fruit-filled suet puddings. Ingredients
450g self-raising flour 
Sweet Suet Pastry Preparation:Method:Place the flour, suet and salt in a bowl. Mix to combine then add the cold water a little at a time until the mixture comes together as a soft dough. Tip the dough a lightly-floured surface and knead until elastic then roll the pastry into a rough oblong about 6mm thick (if you are making a rolled puding). If using for a pudding basin cut away 1/4 of the dough for a lid then roll the remainder out and use to line the base and sides of the pudding basin. Fill with your desired savoury filling then top with the remaining pastry and steam. |
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