Suet crust pastry is a traditional British pastry used for steamed and boiled puddings, for roly-poly puddings and dumplings. The fillings or toppings can be sweet or savoury.


Ingredients

• 2 cups (8oz) self-raising flour
• 1/2 cup (4oz) shredded suet*
• pinch of salt
• cold water

 

 Method

1. Put the suet, flour and salt into a basin and with a knife.
2. Mix to a stiff dough with a little cold water.
3. Gather into a ball and roll out with a rolling pin on a lightly        floured board.


( * or vegetarian alternative )