Do you have to use suet in Christmas pudding?

If you didn’t want to use suet in a steamed pudding, there is one more option: Find a recipe that does not use it, such as my cranberry pudding below. It is adapted from a recipe in my first book, Everyone Can Cook. The only fat it contains is butter and vegetable-oil spray used to coat the pudding mould.

Can u use butter instead of suet?

According to The Food Substitutions Bible you can substitute equal parts by volume of vegetable shortening, butter, or rendered fat (beef, pork, or chicken) that has been allowed to solidify. Any of these will result in a slightly moister product than if made with suet, but should be acceptable.

Can I use lard instead of suet in Christmas pudding?

You may also substitute vegetable shortening, which has a similar melting point: the flavor and texture of a pudding will not be quite the same, but it will be closer than with, say, butter. You can also use lard (rendered and clarifed pork fat), which is close to the consistency of vegetable shortening.

Can I use vegetable suet in Christmas pudding?

Nigella’s Ultimate Christmas Pudding uses suet as this is the traditional ingredient. Vegetarians could use vegetarian suet, which is available in many UK supermarkets. Outside the UK suet can be difficult to find and vegetable shortening is the best alternative.

Is it better to steam or microwave Christmas pudding?

Steaming is definitely the best. Microwaved puddings are frequently ruined. They tend to overheat and get tough & sticky. Steaming lightens the pudding and after taking so much care to make your own pudding it’s such a shame to not steam it.

When should you make Christmas pudding?

Most Christmas Pudding recipes will require starting a few weeks before Christmas, usually between four and six weeks ahead of the actual day. Christmas puddings and fruit cakes benefit from being made way in advance because it allows the flavours to intensify and the colour deepen over time.

What can I use instead of suet in mincemeat?

Here is a classic mincemeat recipe without any suet. You can mix up the dried fruits a bit, substituting dried cranberries, cherries or blueberries for some of the raisins and sultanas.

Is suet the same as lard?

The main difference between suet and lard is that suet is the hard white fat obtained from cows and mutton while lard is the semi-solid obtained from pigs. Suet and lard are two types of animal fats that have many similarities and are often used interchangeably. Both have several interesting culinary uses.

How do you make suet for Christmas pudding?

Cook suet in a heavy saucepan over moderately low heat until it’s melted, clear, and golden (about 20 minutes). Pour the rendered suet through a fine sieve into a bowl. Allow it to cool, then freeze the suet until it is firm and white.

Can I use coconut oil instead of suet?

Coconut oil a tropical oil made from the fruit of coconuts and is high in saturated fat. This “good” fat remains in a semisolid state, making it a good choice for a suet cake.

Can I microwave a homemade Christmas pudding?

cook your pudding in the microwave. Loosely cover the pudding (or mini puddings) with a piece of cling film. Microwave on medium-high (600 watts) for 3 minutes, leave to stand for 1 minute and cook for a further 3 minutes.

How do you steam a store bought Christmas pudding?

How to steam your pudding on the hob

Cover the pudding basin with tin foil, tucking it in well at the outer rim.
Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up the pudding basin.
Put the lid on the pan and simmer gently for 2 hours.

What to use in place of suet in Christmas pudding?

Sounds wonderful, but Isabel doesn’t want to use suet. To remedy that, King Arthur Flour says vegetable shortening with its similar melting point is the best substitute, but using it will change the flavour and character of the pudding.

What can I substitute for suet in a recipe?

I have an old family recipe that calls for suet. What can I substitute? Suet is a solid white animal fat with a high melting point that is used in old recipes for deep frying, certain pastries and, most relevant at this time of year in mincemeat and British Christmas pudding.

Why is suet used in mincemeat and pudding?

Suet is a solid white animal fat with a high melting point that is used in old recipes for deep frying, certain pastries and, most relevant at this time of year in mincemeat and British Christmas pudding. In puddings, suet’s high melting point allows small air bubbles to form and stay stable,…

Do you have to use suet in Christmas pudding?