Basic Suet Pastry

Ed Baines's delicious traditional suet pastry is quick and easy to make
By Ed Baines
Basic Suet Pastry
  • Rating:
  • Prep Time: 10 minutes
  • Effort: easy


  • 400 g self-raising flour
  • 1/2 tsp salt
  • 200 g shredded beef, or vegetarian suet
  • 300 ml cold water


1. Butter a 1.75 litre pudding bowl.

2. Sift the flour and the salt into a large bowl. Add the suet and season with salt. Lightly mix and add the water a little at a time.

3. Cut through the dough using a round bladed knife as if you were making scones. Using your hands, mix to form a soft dough.

4. On a lightly floured work surface roll out the dough into a round disc about 0.5-1cm thick. Cut out about a quarter of the pastry mixture for the lid and set aside.

5. Use the remainder of the dough to line a well buttered 1.75 litre pudding bowl, leaving at least 1cm dough hanging over the edge.

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