09
Nov
Nov
Suet Dumplings
7 oz self raising flour
1 tsp salt
3 oz beef shredded suet
Dried mixed herbs
Cold water - to mix.
Mix the dry ingredients with water to a soft, elastic dough, roll into balls and add to soups or stews half an hour before serving.
WHere does one get suet? I live near Tampa, and have never seen suet in any supermarket. I presume it now has a substitute? I was looking to make ’spoted dog’ = and seems to be main source in recipe.
GEOF JONES
November 22nd, 2007 at 7:49 pmIf you’re making a traditional steamed pudding, especially a plum pudding, the answer is “no, there is no substitute for suet.” Suet is the hard fat from around the kidneys of cows and sheep. Do not confuse it with fat from other parts of the animal that may be sold as suet but does not have the same properties. Most of the suet sold in supermarkets these days is suspect, of indeterminate quality and age, and quite likely intended for bird feeders. A butcher would be a more reliable source for suet.
Because suet has a high melting point, it serves as a place-holder in puddings and crusts when the dough has begun to set, and long after other fats would have melted. As a result, the structure of the pudding is already defined by the time the suet melts, leaving thousands of tiny air holes that give the pudding a light and smooth texture. Additionally, suet, which does not have any meaty taste, imparts a rich flavor. The substitution of butter or shortening, especially in a steamed pudding, simply creates a dish that is heavy and greasy. Most people I know either buy Atora or Paxo suet in the packet. If you can’t find it there are often Chinese groceries that still stock it….remember Hong Kong used to be British and its residents are used to British foodstuffs. Or you might want to look online and order it from one of the many Brit shops that sell British products. Here’s
one, and I’m sure there are many more.
http://shop.britishgoodsonline.com/product.sc;jsessionid=B39065E507FFD23D8CA946A847ED3037.qscstrfrnt02?categoryId=11&productId=297
November 23rd, 2007 at 2:14 pmIf you cant get suet and you can’t unless it’s veg suet (in Canada British stores)……use butter that has been in freezer, or you can also use Chrisco I like the butter better crumble it up and mix together with the flour……hope that helps
January 31st, 2008 at 5:48 pm