tag:blogger.com,1999:blog-7100882347408067241.post6695928242467168013..comments2024-03-28T10:27:11.980+00:00Comments on The English Kitchen: Spotted DickMarie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7100882347408067241.post-32948257143735535502017-09-20T06:17:31.675+01:002017-09-20T06:17:31.675+01:00I have found it on the American Amazon site AKH! ...I have found it on the American Amazon site AKH! You have a wonderful day also! Marie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-71767844552748167932017-09-19T18:09:45.164+01:002017-09-19T18:09:45.164+01:00I live in New Mexico so finding lard is not a prob...I live in New Mexico so finding lard is not a problem. I never thought about Amazon. Great suggestion! Have a wonderful day!akhhttps://www.blogger.com/profile/18249581851664147125noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-49498041182243744372017-09-19T06:08:25.644+01:002017-09-19T06:08:25.644+01:00Hi AKH. Thanks for your question. The problem wit...Hi AKH. Thanks for your question. The problem with other fats versus Suet is that it takes suet longer to melt than the other ones, which means that when you use suet, it leaves little pockets of air in what you are cooking which makes the end result lighter. When you use butter or lard, you get a much heavier and sometimes greasier result. You can use them however if you want. I would opt for lard and freeze it first, then pulse it quickly in a food processor to chop it into bits, then spread it out onto a baking sheet and freeze the bits again, before stirring it in. The end result would be little frozen bits of fat that would take a bit longer to melt than regular lard and you would get a lighter result than if you just grated in room temp or even fridge temp lard. Might I ask where you live? You can sometimes get things like suet via online sites such as Amazon. You can freeze it.Marie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-27005127513160595132017-09-18T20:10:28.256+01:002017-09-18T20:10:28.256+01:00I have always wanted to try a steamed pudding and ...I have always wanted to try a steamed pudding and this one looks wonderful. However, I have never seen suet in the grocery story. What is a good substitute: lard or butter?akhhttps://www.blogger.com/profile/18249581851664147125noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-52702437299691643142017-09-16T14:24:51.444+01:002017-09-16T14:24:51.444+01:00Its a great pudding for cold and wet weather Jeann...Its a great pudding for cold and wet weather Jeannine! Take the plunge. Its not as hard as you might suppose! I think you will love it! xoMarie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-40338109092413348782017-09-16T12:16:51.788+01:002017-09-16T12:16:51.788+01:00I really need to try this. I first heard of it abo...I really need to try this. I first heard of it about 10 years ago or so and thought the name was so funny and then I forgot to look it up. Unfortunate name that sounds like...a.....medical problem that needs antibiotics! Your version looks lovely and probably a good choice for a cold winter night. I've been afraid to try to steam a pudding, probably not as difficult as I'm imagining but I've never had one before and don't know what to expect. Thank you Marie, will try and work up the nerve to give it a try.Jeannine520https://www.blogger.com/profile/02528971053015531108noreply@blogger.com