Atora Shredded Beef Suet 240g - Pack of 2

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The best way to use it for any pastries or recipes is to freeze and then grate it to replicate the consistency of the suet. 2. Beef fat I’ve acquired a vintage copy of the Atora Suet Recipes Book, printed some time in the 1950s. I grew up with these Atora recipe books being omnipresent in the kitchen and one of my earliest memories of visiting gran is of her steaming a steak & kidney pudding in a saucepan on her stovetop! Mum used a pressure cooker to make our suet puddings, the pressure cooker had belonged to dad as a present from his mum. While granny had time to make steak & kidney pudding, mum used to usually just cook us stew & dumplings. Anything suet is a “win” in my book! The following substitutes can help you save your next meal that includes suet if you don’t have suet at hand. 1. Vegetable shortening The name "Atora" was derived from the "toro", the Spanish word for bull, inspired by the fact that suet comes from beef cattle.

Use an empty plastic drinks bottle to make a loose seed feeder. Make a couple of small holes in the bottom, to allow any water to drain. Use the drill, a heated metal skewer, or twist away with a pointy-ended implement. Furthermore the removal of the skin and tissue and the even mixing due to the fine shreds, imparts an extreme lightness in the cooking, and removes the reproach which was sometimes levelled at puddings made with the old-fashioned suet, of being heavy and stodgy. Yes, butter is one of the best substitutes for suet in Christmas pudding, as butter is usually used in cakes and baked goods, making it an easy swap. The best way to use butter as a substitute is to use the same ratio and freeze it before grating it into your mix. Can I replace vegetable suet with butter? That’s it – that’s your dumpling mix. I will point out, for clarity, that this mix is DRY. You don’t add the water until you’re ready to use the dry mix.

Atora original beef suet, 100g (4oz) mcdougalls or be-ro self raising flour, 150g (60z) raisins, 150g (6oz) sultanas, 100g (4oz) fresh breadcrumbs, 75g (30z) dark brown sugar, 50g (20z) chopped almonds, 1/2 tsp mixed spice, 1/2 tsp salt, 1 small apple, peeled, cored and chopped, 2 medium eggs, 75ml (3floz) whole milk, 50ml (2floz) brandy or sherry. Beef fat also has a high smoke point and when used in pastry crusts it yields a light, flaky pastry, perfect for any pie filling, sweet or savory. Put the fat and seeds in a saucepan and heat gently until the fat has melted. Pour the mixture into the yoghurt pots, stand in a tray and leave to set overnight in the fridge. Carefully remove the empty pot from the fat and hang the feeder from a tree. Pine cones It also doesn’t have much flavor, so it will not affect the flavor of your meal. You can find it in any supermarket. It is a great ingredient to use when frying. 7. Sunflower oil Making fat balls is extremely easy, all you need is solid vegetable oil, beef suet or lard, plus bird seed mix, at a ratio of 1:2. Use a fat that is solid when unrefridgerated to avoid it melting and making a mess. Fat ball ingredients

Reuse empty yoghurt pots to make hanging feeders. Make a small hole in the bottom of each pot and thread some string or twine through the hole in the bottom and out through the top of the pot, leaving it long enough to tie the feeder to a branch. Beef fat should be used for savory recipes but can also be replaced in sweet recipes and baked goods, as sugar will be added to balance out the flavor. 3. Lard Using the same method, make a hole about the size of an egg, about halfway up the bottle. Fill the bottle with seed to just below the hole. The birds will perch on the edge of the hole to feed.Children may like to start a bird book, keeping a record of the species they see – and don’t forget the RSPB’s Big Garden Birdwatch every January, when you note the birds that visit your garden (or park or other open space) and send your results to the RSPB. Suet should be made with regular, beef, or vegetarian ingredients. Your own opinion. Flour can be raised without the use of chemicals. Alternatively, plain flour can be made with bicarbonate of soda. We present in this booklet a varied selection of all that is best in suet cookery. This is one branch of the culinary art that is essentially British – it suits our climate and our way of life – and perhaps that is why many succeeding generations have shown such singular adaptability in evolving the numerous delightful recipes now available to us.