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Use a proportion of half suet to flour for pastry, dumplings and puddings.
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Never leave uncooked dumplings standing, cook immediately for best results.
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Always
simmer dumplings - do not boil, otherwise the mixture will break up.
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For extra
light dumplings never open the lid during cooking.
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When
making pastry, always use suet at room temperature for best results.
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Before
cooking baked suet dishes, always make sure the oven is preheated to
the correct temperature.
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Fill
pudding basins only two-thirds full to allow room for expansion.
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When
steaming puddings make sure the water is boiling before the pudding
is placed in the steamer or pan. Always top up the level with
boiling water from a kettle.
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Cover
puddings with a double layer of foil, sealing the edges well. To
allow room for the pudding to expand during cooking, fold a pleat in
the foil before covering.
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