[Magdalen] Cooking advice - steamed pudding

[Ann Markle]

Suet is just beef fat. The meat department in any grocery store will sell
you some, I’m sure, and probably very cheaply. Lard is pork fat, suet only
beef. As Lynn said, you’ll probably have to render it yourself (melt it
down and strain it), to get the odd small chunks of meat out of it.

On Thu, Jan 25, 2018 at 5:24 PM Rick Mashburn <ricklmashburn at gmail.com>
wrote:

> ObAng content -- Spotted Dick!
>
> Now that I have your attention, Alex and I are in a gourmet group. Our next
> dinner is coming up soon and we're in charge of dessert this time around.
> Because this is a group of gay men, I just can't resist cooking Spotted
> Dick with Cream Anglaise.
>
> I've found several recipes online that call for English products such as
> suet and caster sugar. So far as I can tell, those aren't available in
> Texas. Martha Stewart has a good looking recipe that uses butter and
> regular sugar instead.
>
> My questions:
>
> - Will butter and sugar be acceptable substitutes? Or, are suet and caster
> sugar actually available here?
> - We will have to buy a pudding basin as we don't have anything that will
> substitute. There are ceramic and metal (plain and non-stick) versions --
> some with lids. Will the choice of vessel impact the final product?
> - Any other advice with making steamed puddings? We are practicing our
> recipe this weekend.
>
> Thanks in advance!
>
> Peace, Rick
>
-- 
Ann

The Rev. Ann Markle
Buffalo, NY
www.onewildandpreciouslife.typepad.com