Lusciously rich and firm, suet has a distinct flavor profile that enhances both sweet and savory dishes. Its high-fat content makes it an essential ingredient in traditional British puddings and pastries.
Where it comes from
Suet, the hard fat found around the kidneys of cattle and sheep, has been used in British cooking for centuries, especially in hearty winter dishes and festive recipes.
In the kitchen
Essential for making traditional pastries and puddings, suet adds moisture and a unique texture, crucial in dishes like steak and kidney pie or Christmas pudding.
Nutrition (per 100g)
897kcalCal
0.0gProtein
99.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Flour
Mix with flour for a pastry that bakes flaky and rich. The suet melts, leaving pockets that lift the dough.
dried fruit
In puddings, suet surrounds dried fruit, sealing in moisture. Slow steam for a dense, sweet finish.
Onion
Sauté onions in suet for a savory pie filling. The fat softens and sweetens the onions, adding depth.
