Basic Recipes > Suet Crust Pastry

How to make suet crust pastry:
Suet crust pastry is a traditional British pastry used for steamed and boiled puddings, for roly-poly puddings and dumplings. The fillings or toppings can be sweet or savoury. Although difficult to obtain, fresh suet gives the best results.





Ingredients

2 cups (8oz) self-raising flour
1/2 cup (4oz) shredded/chopped suet or vegetarian alternative
pinch of salt
cold water
(see measure conversions for more information)

Method

- Put the suet, flour and salt into a basin and with a knife.
- Mix to a stiff dough with a little cold water.
- Gather into a ball and roll out with a rolling pin on a lightly floured board.

Here are links to our other pastry recipes:


Biscuit Crumb
Biscuit Pie
Choux
Cream
Flaky
Fleur
Hot Water Crust
Potato
Puff
Rough Puff
Shortcrust
Suet Crust