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 ...

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 ...

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 ...

Traditionally, Christmas pudding calls for suet and butter, which contains saturated fats. But several experts we spoke to have said you can confidently swap suet out for olive oil, which is much ...

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 ...

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 ...

Nigella's Ultimate Christmas Pudding (Serves 8-10 ... Pedro Ximenez sherry 100g plain flour 125g fresh breadcrumbs 150g suet 150g dark brown muscovado sugar One teaspoon ground cinnamon ¼ ...