Suet is traditionally made from the white fat that surrounds the kidneys of ox and lamb. It is available ready-shredded in packets. Vegetarian suet and 25% less fat vegetarian suet are also available.
Uses: Suet is used in a variety of recipes including jam roly poly and steak and kidney pudding. It is one of the main ingredients in dumplings and is also included in many Christmas pudding recipes.
To store: Keep in a cool dry place for up to 6 months.
To use: Suet is ready-shredded into small pieces and is easily blended into other ingredients by stirring in.