Suet Pastry

[Pastry, Pasta and Batters]

butter for greasing

340g/12oz self raising flour

salt

170g/6oz shredded beef suet

very cold water to mix

1. Grease a 1.1 litre/2 pint basin.

2. Sift flour with a good pinch of salt into a large bowl. Stir in the suet and enough cold water to mix to a soft dough.

3. On a floured surface roll out two-thirds of the pastry into a round about 1cm/½in thick. Sprinkle pastry evenly with flour.

4. Fold the round in half and place the open curved sides towards you.

5. Shape the pastry by rolling the straight edge away from you and gently pushing the middle and pulling the sides to make a bag that, when opened out, will fit the pudding basin.

6. With a dry pastry brush remove all excess flour and place in the greased basin. 

7. Fill basin with the desired filling.

8. Roll out the remaining pastry and use it as a lid, dampening the edges and pressing firmly together.

9. Cover the basin with the buttered greaseproof paper, pleated in the centre and then a layer of pleated foil. Tie down firmly to prevent water or steam getting in during cooking.