If you haven’t got any, use about 3/4 the stated quantity of pork lard - colesworth has this in their butter section. It’s not the same but will do the job.
Suet has a particular melting point and makes a huge difference to a dish. You can sometimes find it at Vic market, but it’s a bit of a gamble. It’s a real bugger to prepare particularly in hot weather. If you find any, get at least a kilo, prepare it, and freeze in 250g bags for future use.
Ask me how to prepare it when the time comes. I’m an expert as I just looooove proper suet crust pastry and puddings.
If you haven’t got any, use about 3/4 the stated quantity of pork lard - colesworth has this in their butter section. It’s not the same but will do the job.
Suet has a particular melting point and makes a huge difference to a dish. You can sometimes find it at Vic market, but it’s a bit of a gamble. It’s a real bugger to prepare particularly in hot weather. If you find any, get at least a kilo, prepare it, and freeze in 250g bags for future use.
Ask me how to prepare it when the time comes. I’m an expert as I just looooove proper suet crust pastry and puddings.