Don’t be afraid to experiment with dumplings, add your own flavours to compliment your dish!
Suet recipes
Suet has been used as a cooking ingredient for centuries – its first recorded use in a recipe book dates back to 1617, when it was used in the making of College Pudding – a currant pudding served to students at Oxford and Cambridge. Its use has been extended beyond traditional puddings, making it a useful addition to a whole range of sweet and savoury dishes. Below are several recipes, ranging in difficulty and varying from traditional to contemporary. If you have a recipe you’d like to share please get in touch. We’ll feature our favourites on our Facebook page.
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Juicy and succulent beef burgers
Discover the chef's best secret to succulent burgers. Simple to make yet delicious to eat, you'll never buy a burger again!
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Chocolate pond pudding with fruit
The perfect addition to any recipe book. A contemporary twist on a classic pudding - with room for experiment!
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Chicken, leek and ham suet pastry pie
Chicken pie at its best. A lighter take on traditional pies, this can be enjoyed throughout the year with your choice of side.
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Sweet dumplings with berry centre
An exciting and sweet variation to the traditional dumpling. Perfect served year-round with either ice cream or custard.
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Light and fluffy suet dumplings
The main food that suet is renowned for. Light and fluffy, these are the perfect accessory to any stew or casserole.
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Steamed venison and port suet pudding
Rich and hearty, this pudding is the perfect reminder of why suet has been so prevalent as an ingredient. Well worth the wait!
