Bread Pudding :Suet vs Butter

thriftlady_2

lil me surely Atora Beef Suet is free from transfats ? I have a packet in my cupboard and I can't see any mention of transfats -ingredients say 'beef suet and flour'. It's widely available in supermarkets:)

By the way, you can still find real suet in some butcher's. I suppose it depends how much actual butchery they do. My local butcher sells it ready grated in big bags. It freezes well too.

lil_me

Oh it freezes great if you get fresh suet. To be honest I usually use the Atora (non vege) one if I can't get it from the butchers, but it's about 2 months since I last seen it on the shelves in Tesco near me, I was asking a staff member if there was a problem with it as its been ages, as far as the transfats go I was told by someone else it contained them many months ago, I throw boxes away as soon as I get them so I have no idea but I would have thought not. I have a little left in a pot in the cupboard. Our local coop doesn't sell it at all and I've never found it in Lidl's..I remember there being a big rant of a thread on here I think it was people saying the veg suet and dumping mixes were full of trans fats. I've only found one butcher who sells it so far and it seems to sell quickly.

One thing I find really weird is people who won't use beef suet because they think it will make something taste of beef, I can't taste it?

arlybarly

just got to add I LOVE BOTH lol

ningnang

If its any help to those who try to avoid saturated fats, Atora make a vegetable suet. It makes a nice authentic bread pudding, but not quite so stodgy.
I'm looking for a recipe that uses Splenda instead of sugar (Flippin' diabetes) can anyone help?
PS Tesco usually have it in stock

busiscoming2

I know this is an old thread but my query is along the same lines.

Can you use Olive oil instead of suet?

Do you actually need any fats at all?

tanith

I'm sure you could use any type of fat, my mum used lard in hers many years ago... I don't think it would taste the same without fat to be honest but I guess you could try a small one and see the difference... I love both by the way.. but always use butter in my bread and butter pudding and always put a large spoon of marmalade in my bread pudding..

Chris25

busiscoming2 wrote: »

I know this is an old thread but my query is along the same lines.

Can you use Olive oil instead of suet?

Do you actually need any fats at all?

If you scroll down the comments for this recipe, you'll see someone has used olive oil instead of melted butter/margarine. http://www.bbcgoodfood.com/recipes/13355/bread-pudding?pager.offset=60

I usually use butter but think I have used oil in the past & I soak my fruit in cold, strong tea overnight - does make it very moist & wobbly but that's how we like it and I've never tried suet.

busiscoming2

Chris25 wrote: »

If you scroll down the comments for this recipe, you'll see someone has used olive oil instead of melted butter/margarine. http://www.bbcgoodfood.com/recipes/13355/bread-pudding?pager.offset=60

I usually use butter but think I have used oil in the past & I soak my fruit in cold, strong tea overnight - does make it very moist & wobbly but that's how we like it and I've never tried suet.

Thanks. I see also in the comments someone forgot the butter and it was fine. Might just leave the fat out. (Trying to be healthy!)

I only use suet as its in my mum's old recipe.

heretolearn_2

I've never put any fat in mine - I didn't know other people did!

Just soak the bread, squeeze it out and mush it up with sugar and dried fruit, mix in an egg or two depending on how much I'm making, just enough to make it all stick together, press it down well in the tray, sprinkle of sugar on top, and bake.

busiscoming2

heretolearn wrote: »

I've never put any fat in mine - I didn't know other people did!

Just soak the bread, squeeze it out and mush it up with sugar and dried fruit, mix in an egg or two depending on how much I'm making, just enough to make it all stick together, press it down well in the tray, sprinkle of sugar on top, and bake.

This is the method I use. I'm going to try it without the Suet as it's obviously not needed.