Suet Pastry


  • 125g Doves Farm Organic Self Raising White Flour
  • 50g shredded suet (or vegetarian suet)
  • 75ml milk
  • flour
  • filling


Suet Pastry

  1. Put the flour and suet into a bowl and stir to combine.
  2. Add the milk and stir to mix.
  3. Using your hands, gather everything together into a smooth dough.

Suet Pudding

  1. Cut off a third of the pastry and roll out the rest on a lightly floured work surface.
  2. Lift the pastry into the cooking dish and press it into the shape of the bowl.
  3. Add your filling so the dish is three-quarters full.
  4. Brush the edges of the pastry with water.
  5. Roll out the remaining pastry to the shape of the dish, lift it onto the dish and press to seal the edges.
  6. Cover the dish with parchment and tin foil.
  7. Stand the dish in a saucepan and add water to half way up the side of the dish.
  8. Boil for 2–4 hours, as per your recipe, checking regularly the water has not evaporated.