You’re likely to know of suet as an ingredient used in old-fashioned recipes, such as those below:
However, suet is not a dying ingredient; it is incorporated into many more contemporary dishes from all around the world. Visit our Recipes page for some kitchen inspiration.
Suet is used by many well-known food companies as an essential ingredient. Some examples include:
We use two different pastries for our award winning classic pies. (Fully sustainable RSPO-Approved) vegetarian suet is perfect for creating our famously flaky melt-in-the-mouth pie lids which sit atop an all-butter pastry case. The combination is pastry pie-fection.
The secret to a perfect steamed pudding.
Traditionally made, vegetarian Christmas puddings need a traditional ingredient. Suet is the perfect addition to a moist Christmas pudding!
Passionate about perfect pies with a perfect pastry
Campbell’s Clooties use Vegetable Light Suet because it gives our clootie dumplings such a deliciously moist and light texture.
Suet is a primary ingredient in our traditional Christmas Pudding
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.