We’ve been getting stuck into watching Great British Menu here. With the victor getting a chance to cook a banquet for the 100th anniversary of the Women’s Institute, it’s been great to see some classics cooked and revived in the past few episodes. Our favourite… Read more »
Ah, what an excellent thing is an English pudding! Francois Mission 1960 Suet was first recorded in a recipe in the early 17th century, used in the English College Pudding and served to students at Oxford and Cambridge since 1617. However, the origins of the… 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.