Suet

Graisse de rognon

What it is

The hard fat from around beef kidneys, and it melts far higher than butter — so in a steamed pudding it stays solid while the flour sets around it, then melts and leaves the batter airy. British puddings depend entirely on that timing.

In the kitchen

It must go in cold and grated, never melted. Warm suet blends into the flour and the whole point is lost.

Goes with

T65 bread flour Beef Onion Black pepper Thyme Raisin Cinnamon Bay leaf

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