We love to hark about the versatility of suet as an ingredient in a multitude of recipes from lands afar, as well as traditional British recipes. However, I’m sure you know suet best for its use in dumplings and pastry. We are here to tell… Read more »
Don’t be afraid to experiment with dumplings – add your own flavours to compliment your dish!
Don’t overwork suet or you will risk your recipe becoming oily. The final dough should be slightly speckled, with the pieces of suet still visible rather than fully mixed.
Add suet as a final ingredient to your dumplings for fluffiness.
If you prefer your dumplings crisp, part bake them until lightly brown before adding to your stew.
Dumplings can disintegrate in boiling liquid – only add them to simmering dishes.
In recipes using self-raising flour, don’t fill the basin/bowl more than ¾ full to allow room for rising.
We love to hear from fellow foodies, so if you have any suet related questions - or recipes to share with us - please get in touch.