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 ...

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

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 ...

Meanwhile, to make the pastry mix 250g self-raising flour with 125g shredded vegetarian suet in a large bowl. Gradually mix in 150ml milk to form a dough. Knead for 1-2 minutes – it should be ...

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.