Jill's GG Roast Suet Pudding
This recipe for soft and savory suet dough provides the perfect accompaniment to your roast joint, creating a golden brown and flavorful addition to your meal. The process begins by mixing together self-raising flour, suet, and a few essential ingredients to form a soft dough. With careful attention to texture, this dough is shaped and placed into the roasting tray to be baked to perfection. Basting the dough with the delicious roasting juices ensures a moist and delicious final result that will complement your roast beautifully.
— Constant Cookbook
Ingredients
- 12oz Self Raising Floor
- 2 tsp Baking Powder
- 4oz Suet
- Warm Water to bind into soft dough mixture (not to wet or dry)
- Pinch of Salt
Instructions
- Sift Self raising floor, add Suet baking powder and salt and mix or blend until smooth (no lumps of suet)
- Whilst blending/mixing add enough warm water to bring mixture into soft dough (not too wet or dry)
- Once the Roast Joint is removed for resting roughly roll dough into rough roasting tray size (not too heavy handed as the mixture will not rise) and sit into roasting juices. baste with juices and place in oven for 25mins or until golden brown. Oven Temp around 180-200C/gas 7-8
- baste at least twice through out cooking time, allow 10-15mins before first baste (allowing for the dough to rise)
- Please note the dough does not rise significantly, only about double.
Yield
Serves 10
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