Substitute for Suet | Ask Nigella.com (2024)

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Substitute for Suet | Ask Nigella.com? ›

If you can't find suet then we have found that grated vegetable shortening (such as Trex, Crisco or Copha) is a good substitute. To grate the shortening firstly freeze a stick or block of it until firm but not solid (this usually takes about 30 minutes).

Some recipes recommend using frozen butter as a substitute for suet, but this is risky as the butter melts much faster than suet and your dish will become greasy and heavy. If you can't find suet or you just don't want to use it, try shortening instead.

Outside the UK suet can be difficult to find and vegetable shortening is the best alternative. The same weight should be used - 150g and for the US it is 14 tablespoons. As shortening is quite soft it is best to freeze it overnight before grating.

Yes you can use grated butter if you prefer. In the same way as Delia prepares quick flaky pastry, its easier to grate it if its been frozen for 45 minutes first and use a little of the flour to keep the gratings separate.

Our answer. It is possible to make Nigella's Ultimate Christmas Pudding using vegetable shortening (such as Crisco, Trex, Flora White, Cookeen or Copha) instead of suet (which is made from beef fat).

Bird experts Kenn and Kimberly Kaufman suggest this DIY suet recipe. Melt 1 cup peanut butter and 1 cup lard over low heat. In a large bowl, mix 2 cups quick oats, 2 cups birdseed mix, 1 cup yellow cornmeal and 1 cup flour. Stir melted ingredients into the dry mix.

If you can't find suet then we have found that grated vegetable shortening (such as Trex, Crisco or Copha) is a good substitute.

Suet is a type of saturated fat that home cooks use to add moisture to sweet and savory dishes. Suet has a crumbly texture and stays solid at room temperature, so it can result in a less-greasy pie crust than butter would yield.

You can buy packs of Atora suet from your supermarket (it usually hides on a bottom shelf in the baking section). Then you need to sieve it to remove the flour before you use it.

Can Crisco be used for suet? ›

For making a no-melt suet, which stands up better in warmer weather and sunny days, you need to use a lard or vegetable fat that is sold and stored at room temperature - Armour's Lard or Crisco, not a bottle of vegetable oil.

Is lard and suet the same thing? - Quora. Lard is rendered pig fat and suet is cow or sheep produced fat. Suet is a hard fat surrounding the kidney and loins. Lard is from the semi soft white fat of a pig.

Of the most popular fats to use when creating a homemade suet cake the ones you will see most are: beef fat, pork fat, chicken fat, deer fat and lard or coconut oil. The most popular choice for a fat found in a suet cake would be beef fat.

Dessert. Le Réveillon de Noël dinner wouldn't be complete without a bûche de noël. I would go as far as to say that the bûche is as important to a French Christmas meal as the classic Christmas pudding is to an English Christmas dinner.

They note suet is used primarily in steamed puddings because it has a higher melting point than butter. They say if you try to substitute butter for suet, during cooking that butter will melt before the pudding has a chance to set.

If you or someone in your family is a vegetarian and doesn't want to eat suet, look for a recipe that uses butter or margarine instead, such as this recipe for individual Christmas puddings.

You can buy raisins and sultanas, porridge oats, mixed seed, peanuts, grated cheese, breadcrumbs etc. in whatever quantities you like. Some of these are ingredients you might have in the cupboard already. With regards peanuts, you can chop or blitz them in a food processor before adding.

Coconut oil is a tropical oil made from the fruit of coconuts and is high in saturated fat. This “good” fat remains in a semisolid state, making it a good choice for a suet cake.

Recipe for Favorite suet: Mix peanut butter and suet half and half, you can add some quick oat flour if you really want to, but not much. You can add seeds, nuts, and fruit.

For making a no-melt suet, which stands up better in warmer weather and sunny days, you need to use a lard or vegetable fat that is sold and stored at room temperature - Armour's Lard or Crisco, not a bottle of vegetable oil.