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.

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

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.

More suet recipes

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More suet recipes

Easy mincemeat

Spotted dick bread

Beef stew and dumplings

Pot roast brisket with dumplings, colcannon and horseradish sauce

Steak, mushroom and kidney pudding

Layered beef and mushroom suet pudding

How to make Christmas pudding

Mince and dumplings

Steak and kidney pudding

Sussex bacon and onion pudding

Rich Yorkshire puddings

The best Christmas pudding

Easy Christmas pudding

Clootie dumpling

Plum pudding (plum duff)

Jam roly-poly

Gluten-free Christmas pudding

Sussex pond pudding with apples

Beef and ale stew with dumplings

Beef stew and dumplings

Beef and chorizo stew

Beef stew and dumplings with Vichy carrots

Slow cooker chicken casserole with dumplings

Venison Dartmouth pie

Buyer's guide

Storage

Preparation

Other fat

Beef dripping

Butter

Duck fat

Goose fat

Lard

Margarine

Oil

Vegetable shortening

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