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For centuries these have been a speciality of the English. They range from simple dumplings, through steak and kidney pie-type dishes (where suet pastry envelopes a slow-cooked 'stew', to desserts - such as jam roly poly and spotted dick.
Suet gives pastry a unique lightness and character, as it has a high melting point.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.