Suet Crust Pastry

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

For Meat puddings, Fruit puddings, Jam Roly Poly, Suet puddings, etc.


  • 3–4 oz. suet
  • ½ lb. plain flour
  • ¼ teasp.


Chop the suet finely with a little flour or use shredded suet. Sift the flour, salt and baking-powder, and mix in the suet. Mix to a firm dough with cold water. Use as required.