INGREDIENTS
by Paul Hollywood

When it comes to comfort food, you just can’t beat a traditional, steamed suet pudding like this one. It takes a little while to cook but is very simple to put together. Rather than the usual steak, I like to use lamb shoulder, which is full of flavour and complemented wonderfully by a good shot of fresh rosemary.

Try serving with mashed potato and a green vegetable such as broccoli or greens.

Main course

Buyer's guide

Rarely available in its natural form, suet is mixed with flour and sold in supermarkets in cream-coloured blocks. A vegetarian suet made from palm oil and rice flour is also available, but it gives slightly different results.

Storage

Keep refrigerated, and use within a few days of purchase.

Preparation

Suet is used in traditional boiled, steamed or baked savoury and sweet puddings, such as steak and kidney pudding, spotted dick and jam roly-poly. It is also used to make soft-textured pastry, dumplings, haggis, mincemeat, Christmas pudding, and a rendered fat called tallow. Grate coarsely before use.