Thank you for this, Fiona! Suet in the sense of the little pellets in a box is unknown on my side of the pond, and the stuff a butcher offered me was a gory affair,so I'm guessing grated frozen butter would work instead (it's worked fine in. my regular Xmas pud). Marmalade is a nice touch. I vote for Instant Pot (pressure cooker) instructions if you ever feel inclined. I was an IP skeptic who's become a true believer.
I wonder if butter would be too rich. Maybe old-fashioned block margarine if you can get that? I do needto get to grips with pressure cooking - and IP. Project for the new year!
Thanks for the suggestion! Believe it or not, margarine was banned in Wisconsin for decades to protect dairy farmers, but then again, the list of ingredients in margarine can be terrifying, so fair enough. Apart from occasional indulgence in lard for pastry, I stick with butter (and, if it helps, American butter tends to be lower in fat and less rich, although-truth- I can't tell the difference in most baked goods! And I'm Scottish, anyway, so richness is less of an indictment....) And I would love to hear your verdict on the IP! Pressure cooking was long associated in the UK with grannies boiling vegetables to death, so this is quite the revelation.
Thank you for this, Fiona! Suet in the sense of the little pellets in a box is unknown on my side of the pond, and the stuff a butcher offered me was a gory affair,so I'm guessing grated frozen butter would work instead (it's worked fine in. my regular Xmas pud). Marmalade is a nice touch. I vote for Instant Pot (pressure cooker) instructions if you ever feel inclined. I was an IP skeptic who's become a true believer.
I wonder if butter would be too rich. Maybe old-fashioned block margarine if you can get that? I do needto get to grips with pressure cooking - and IP. Project for the new year!
Thanks for the suggestion! Believe it or not, margarine was banned in Wisconsin for decades to protect dairy farmers, but then again, the list of ingredients in margarine can be terrifying, so fair enough. Apart from occasional indulgence in lard for pastry, I stick with butter (and, if it helps, American butter tends to be lower in fat and less rich, although-truth- I can't tell the difference in most baked goods! And I'm Scottish, anyway, so richness is less of an indictment....) And I would love to hear your verdict on the IP! Pressure cooking was long associated in the UK with grannies boiling vegetables to death, so this is quite the revelation.
My mother used to cook the dog food in it and the smell was unbelievable. Why I can't face them, I think!
Oh, dear God... Get a nice high-tech instant pot, and just think of it as such. That's horrific!