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Suet Pastry Recipe

For Steak and Kidney Puddings etc.

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Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For the crust for about 6 individual puddings or for 1.8 litre pudding bowl:

- 500g/1 lb2 oz Suet, grated - or Vegetarian 'suet' if Vegetarian

- 1 kilo/2 lbs 3 oz Self-Raising Flour

- a teasoon of Salt (5ml)

- freshly-ground Black Pepper

- Iced Water (about 400ml/14 fl oz)


1.Sift the flour into a bowl and add the salt and suet, and lightly rub the suet into the flour, until you have a breadcrumb texture.

2. Gradually add a little iced water, mixing with your hands, until you have a pliable soft dough.

3. Knead this until smooth, then roll it out on a very lightly-floured surface, until you have a circle of about 30cm.

4.Grease the pudding basin with a little butter, and fold the dough into four.

5. With the broad edge outwards, fit the pastry into the basin, pressing it to the sides - it should overhang the edges of the basin.

6. Remove some of the overhanging pastry, but leave enough to make a pastry rim around the lip of the basin, to which you can anchor the pastry lid.

Fill the pudding(s) with the meat mixture

7. Gather together all the remaining pastry trimmings, and roll out a round big enough to generously fit the top of the basin.

8. Pinch together where the lid joins the pastry walls to seal it well.

9. Cover with a round of greaseproof paper, pleated down the middle to allow the pudding to rise, and tie a pudding cloth over it.

10. Place on a steamer rack in a saucepan and pour enough boiling water to come a quarter of the way up the sides of the basin.

11. Cover with a lid, and steam for two and a half hours, adding more boiling water if it runs low.

12. Turn the pudding out onto a heated serving plate.

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