Tips from professional Chef Tallyrand:

Food tip on making suet paste

Suet paste can be used to make an assortment of sweet and savoury items from steamed meat puddings to steamed fruit puddings, from sweet and savoury pies to dumplings and steamed jam roll.

Suet

Suet is name given to the protective fat layer from around the kidneys; normally beef suet is used. It adds the fat content to certain recipes; mainly English style dumplings or steamed puddings and gives them a certain flavour. It can be obtained fresh from your local butcher or 'prepared' from supermarkets; normally found in the baking section.

If purchasing fresh suet from the butcher, treat it like any fresh meat and keep it in the refrigerator, it should be grated or finely chopped into the mixture.

The 'prepared' suet has already been grated and normally treated and slightly dehydrated to prolong its shelf life. Sold in packets, it can be used without any further preparation straight from the packet.

Ingredients

flour	200	gm
baking powder	10	gm
prepared beef suet	100	gm
salt		sq
water	125	ml

Method

1. Sieve the flour with the salt and baking powder three times into a bowl
2. Mix in the suet
3. Make a well in the centre
4. Mix in the water and knead to a smooth paste

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Published 30 April 2001