Nans OS Recipe Sought-Bacon & Suet Pudding Thingy???

weezl74

thanks for a great thread all

Can I use drained off beef mince fat in lieu of the suet in a bacon and onion savoury roll?

thriftlady_2

I made chickpea curry instead lol!

Kadeeae, it really is the easiest pastry to make. If you can make dumplings you can make suetcrust-it's just flat dumpling;)

mrbadexample

weezl74 wrote: »

Can I use drained off beef mince fat in lieu of the suet in a bacon and onion savoury roll?

I don't know. But I've given it quite a lot of thought, and reckon you probably could. Fat's fat, right? :huh: However, packet suet is 85% suet, 15% wheat flour, so I think you would need a smaller proportion of your beef mince fat, and a little extra flour.

There's only one way to find out, I think, and it ain't gonna be me.

weezl74

mrbadexample wrote: »

I don't know. But I've given it quite a lot of thought, and reckon you probably could. Fat's fat, right? :huh: However, packet suet is 85% suet, 15% wheat flour, so I think you would need a smaller proportion of your beef mince fat, and a little extra flour.

There's only one way to find out, I think, and it ain't gonna be me.

It's sooooooooo gonna be me! Shall I report back or do people think it's too gross?! :rotfl:

mrbadexample

weezl74 wrote: »

It's sooooooooo gonna be me! Shall I report back or do people think it's too gross?! :rotfl:

Oh, you definitely report back. I'm never going to do it, but I'd still be interested. More so if it's amusing.

weezl74

eeeeep! Just spotted there ought to be parsley :eek:

Am going to put a pinch of dried mixed herbs....

Natty68

My dad used to a bacon and onion pudding where you fried up the bacon and onion, let it go cold then added it to the suet pastry mix, mixing it all in together, instead of the normal way. I found this way so much easier as you could either throw it all together in a pudding bowl and steam or roll it into a sausage shape, wrap in a greased tea towel and then steam for 2 hours. It was great and so much easier. And obviously you have to have a lovely thick gravy with it

weezl74

Natty68 wrote: »

My dad used to a bacon and onion pudding where you fried up the bacon and onion, let it go cold then added it to the suet pastry mix, mixing it all in together, instead of the normal way. I found this way so much easier as you could either throw it all together in a pudding bowl and steam or roll it into a sausage shape, wrap in a greased tea towel and then steam for 2 hours. It was great and so much easier. And obviously you have to have a lovely thick gravy with it

mine dried out a bit much:(, so thanks for that tip

I also found that using asda smartprice cooking bacon made even a salt-free suetcrust pastry over salty, so I'm going to pre soak the bacon pieces the next time

Natty68

Weezle I use Asda lardons when I do mine and fry them till they are almost crisp. Don't add any salt to the suet mix either just mixed herbs if you want. I find this is just right..

I'm trying to remember how dad used to do it, but as he didn't write it down a lot of it is just guess work and from a very vague memory. But the way I do it seems to work so I don't do it any other way, although it is weird when you mix the bacon, onion, flour and suet all together.. if you find it is too wet when you have mixed it together just add a bit more flour tsp by tsp till it is pliable but not wet. Hope I have helped

Kadeeae

Ok, brave girl that I am :rotfl: will give it a go. This weekend I'm going to run through and cut/paste 'tips' to have as support and get whatever I don't already have in next weeks shop.

And rustic . . . . I can do rustic. I also bake lots of things with . . . character