suet help, please

mumtosix

For dinner tonight I've decided to make a bacon & leek suet roll (eating out of cupboard/freezer) - I have the 'making' it in my head & I know I have to steam it but do I wrap it in baking paper, tin foil, or nothing & how long should I steam for? Any help as my mum said 45 mins but she's often confused!

[Deleted User]

Hi MUMTOSIX you will need to wrap it in both greasedproof paper and also foil. To allow it to expand as it cooks you need to grease both paper and foil and make a pleat in both to let the suet pastry fluff up when it is cooking. Make sure the foil is very well sealed or water will get into the parcel and make the pastry soggy. I would steam it for 1 and a half to two hours and if you have to add water to the steamer pan make sure it is boiling when you add it. Good Luck, Cheers Lyn.

mumtosix

Thank you :-) hoping it turns out ok!

[Deleted User]

Hello MUMTOSIX How did the roll turn out? Hope it was tasty, Cheers Lyn x.

mumtosix

It was really nice 3 out of 4 children liked it too!! My mum used to make something like it when we were little, bought back some memories! Forgotten how 'old fashioned' cooking can be really comforting & warming on a snowy day!!

[Deleted User]

Well done you, glad they liked it now you can ring the changes and do lots of different fillings like bacon and onion, savoury mince, goldensyrup and breadcrumbs, apples and sultanas, loads of things, even simple as jam and it's really easy yes? Congrats Lyn xxx.

hermum

The same thing is lovely but baked instead of steaming, cooks quicker & you get a crunchy pastry.