If your interest is peaked and you’d like to find out more, do get in touch; we’d love to hear from you. Alternatively, if you have a suet recipe you’re keen to share with the world – or even a picture of your attempt at one of those featured on the website – please send them over. We’ll share our favourite on our blog and our Facebook and Twitter pages.
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.