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Requested by:

Photo by shanz1

Cooking Level: Intermediate

Home Town: Arnold, Nebraska, USA
Living In: Rock Springs, Wyoming, USA
shanz1 is looking for: (2 recommendations)
Hey all! I am trying to remake a recipe of bread pudding my grandma used to make. It calls for 2 c. (suet/swet/sweet), I don't know how to spell it cuz it was word of mouth, I think that lard may be a sub but not sure. Can anyone help me out? Thanks for any help in advance. :)

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Last updated: Oct. 3, 2012 2:13 pm
Posted: Oct. 2, 2012 8:59 pm
Commented by: weeble
Oct. 2, 2012 9:02 pm
yes, it's suet, pronounced just the way it's spelled and it's beef fat. used in a lot of old school cooking! not sure what a sub would be for it, but you could try google. hope this helps somewhat :)
Oct. 2, 2012 9:04 pm
Oct. 2, 2012 9:04 pm
it says you could sub butter or shornening :) i googled it. curiosity got the better of me!
Hazel Wagner
Oct. 2, 2012 9:13 pm
Seems odd for bread pudding. Maybe she meant sweet milk or cream. A lot of old baking recipes called for that (versus sour cream). Just a thought.
Oct. 2, 2012 9:16 pm
vegetable shortening is better suited for a sub. i re-read the article. good short read. interesting :)
Cactus Rose
Oct. 2, 2012 10:40 pm
I'd ask your butcher if they have any. Very popular in many European and British recipes.
Oct. 3, 2012 2:26 am
Used in a lot of older recipes before more was known about healthy eating. Much like lard (which is the rendered), modern recipes have largely been rewritten to remove such items.
Oct. 3, 2012 4:30 am
Beef ( fat) suet is usually available in the fall, many hunters use it in their venison recipes to replace the missing fat. You would use in your recipe to add beef flavor. Gind it into a crumbly consistancy.
Oct. 3, 2012 4:45 am
I can't imagine adding two cups Fat to a Bread Pudding, what a mess????
Marianne Welsh
Oct. 3, 2012 4:54 am
That's exactly how many used to eat. My dad would dip bread into the beef fat off from the meat! Of course, he had heart disease. Now I don't mind a little taste of well-cooked fat, but not like they used to do!
Oct. 3, 2012 4:54 am
I've made Christmas Plum Pudding using suet. Yes, the recipe calls for a large amount of suet. 2 cups for your recipe sounds about right. Suet will impart a richness that you won't get from a substitute fat. If you want the result to taste like grandma's then use suet. It may not be "healthy" but a small dose of suet isn't horrible, IMO. If you feel you must use a substitute, choose another fat that is solid such as lard, shortening, etc. This article may help,
Commented by: shanz1
Oct. 3, 2012 2:13 pm
Thankyou everyone for the help. I had to go to bed before I saw the comments. :)
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