The British are known for their love of tea, the Queen, and a good Sunday roast. But venture into their culinary world, and ...

Add the suet and rub it into the flour until you reach ... Grease a 1.2 litre/2 pint pudding bowl with butter. Cover the bottom of the bowl with a small circle of baking paper.

Divide off about a quarter of the dough, to be used for the pastry lid. Dust your work surface with flour and roll out the larger piece of dough into a circle roughly 30cm/12in in diameter. Use ...

It's traditionally made with suet (the saturated hard fat of beef, lamb or mutton), which is used for mincemeat and British Christmas pudding. This is a dessert that has its roots mainly in the UK ...

Though it’s used in traditional desserts such as Christmas pudding and treacle puddings, you can use alternatives such as butter, although the result will be quite different. Suet is also used ...

What suet gives to baking, British especially, is a lightness and fluffiness that butter doesn’t. A traditional steak and kidney pudding just wouldn’t be the same with a butter pastry ...

You can find variations of pease pudding — lentils or split peas that have been boiled down and puréed — is a traditional British dish, but for many people it can be hard to stomach.