Hello! I made this yesterday but didn’t cook it. It’s in the fridge so ready to be oven baked tomorrow. But then someone said suet should be baked asap once it’s mixed with liquid 🤷🏻♂️🤷🏻♂️🤷🏻♂️. What do you think?
Yeah so suet is a type of fat and it's traditional made with beef fat, so I would say that lard is a close substitute and if you can't find that then go for butter - should be fine! "Vegetable shortening" is another word for the veggie kind. Good luck! let me know how it goes x
Hello! I made this yesterday but didn’t cook it. It’s in the fridge so ready to be oven baked tomorrow. But then someone said suet should be baked asap once it’s mixed with liquid 🤷🏻♂️🤷🏻♂️🤷🏻♂️. What do you think?
Hey Zach - this pastry is totally fine to make in advance, chill and then bake - so no issues at all doing it the way you have x
Thanks so much! Little one loves it when we say it’s a Rosie recipe!
Awww that warms my heart so much!!
Weekend feast locked in! Can I use plain flour instead? I’m not sure if I can get self-raising flour in Germany.
you could use plain flour and add a tsp of baking powder for sure!
Benedikte, do you know what vegetable suet is in German? Greetings from Switzerland :)
I’m not quite sure either, I think it’s a British ingredient. I will try with butter instead.. Rosie, let me know if I’m far off 😅
Yeah so suet is a type of fat and it's traditional made with beef fat, so I would say that lard is a close substitute and if you can't find that then go for butter - should be fine! "Vegetable shortening" is another word for the veggie kind. Good luck! let me know how it goes x