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 ...