Mad Cook
Master Chef
I'm trying to get ahead of myself this year and I'm intending to make the Christmas Puddings earlier than usual (like in a couple of weeks). I make ten of them for various branches of the family. I took over from my aunt about 10 years ago and she had taken over from my Grandmother and we have all used my great grandmother's recipe.
Now, about suet. I always use Atora beef suet but this year I have been asked to make a vegetarian-friendly pudding. I can buy Atora veggie "suet" but I once used it when I couldn't get any beef suet and the puddings didn't keep. Normally this recipe keeps from one year to the next with no problems and once one got lost at the back of the cupboard and we didn't find it for 5 years - it was delicious! - but the year of the veggie suet they went mouldy in the two months between making them and Christmas and I had to throw them away. They have a lot of dried fruit, rum and Guinness and sugar, etc., so they should keep to the crack of doom.
My question is this - do you think it was because of the veggie "suet" because this has never happened before with the beef suet? Any experience with veggie suet?
Now, about suet. I always use Atora beef suet but this year I have been asked to make a vegetarian-friendly pudding. I can buy Atora veggie "suet" but I once used it when I couldn't get any beef suet and the puddings didn't keep. Normally this recipe keeps from one year to the next with no problems and once one got lost at the back of the cupboard and we didn't find it for 5 years - it was delicious! - but the year of the veggie suet they went mouldy in the two months between making them and Christmas and I had to throw them away. They have a lot of dried fruit, rum and Guinness and sugar, etc., so they should keep to the crack of doom.
My question is this - do you think it was because of the veggie "suet" because this has never happened before with the beef suet? Any experience with veggie suet?
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