Suet Crust, Rich
Ingredients
Directions
Prepare
Remove skin from the suet, then shred and chop it finely.
In a bowl, mix the flour, breadcrumbs, suet, salt, and baking powder.
Gradually add water to form a soft paste that can be rolled out easily, but not too moist to stick.
Shape
Be careful when turning out of the basin, as the crust is very light and may break.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Forms the main structure of the crust once mixed with water.
- Suet
- Adds fat that keeps the crust tender and rich.
- Breadcrumbs
- Absorb moisture and lighten the texture of the crust.
- Baking powder
- Releases gas to make the crust light and open.
The step that matters
Adding the water. Water must be added gradually. Too little leaves a dry, crumbly dough that will not roll, while too much makes a sticky paste that tears and absorbs into a heavy crust.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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