Tesco Vegetable Suet 200G
£1.65
£8.25/kg
Ingredients
INGREDIENTS: Palm Oil, Rice Flour, Sunflower Oil.
Nutrition information
| Typical Values | Per 100g | Per 33g | %RI* | RI* |
|---|---|---|---|---|
| Energy | 3131kJ / 758kcal | 1033kJ / 250kcal | 12% | 8400kJ / 2000kcal |
| Fat | 72.2g | 23.8g | 34% | 70g |
| Saturates | 40.3g | 13.3g | 67% | 20g |
| Carbohydrate | 25.8g | 8.5g | 3% | 260g |
| Sugars | 0g | 0g | <1% | 90g |
| Fibre | 0.7g | 0.2g | ||
| Protein | 0.9g | 0.3g | 1% | 50g |
| Salt | 0.01g | <0.01g | <1% | 6g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - | - | - |
| Pack contains 6 servings. | - | - | - | - |
| As sold | - | - | - | - |
Dietary information
Allergy Information
Preparation and Usage
WHAT YOU WILL NEED
400g/10oz plain flour
2 tsp baking powder
200g shredded vegetable suet
90g caster sugar
140g currants
1 lemon, zest only
250ml semi skimmed milk
(or dairy free alternative)
Butter (or dairy free alternative) for greasing
1.8 litre (3 pint) pyrex glass bowl
Greaseproof paper, foil and string
Makes: 1 pack makes 1 pudding, serves 6
PREPARATION GUIDELINES
Cooking time: 1 hour 30 mins
Method: Hob
1. Place the flour, baking powder, suet, caster sugar, currants and lemon zest into a bowl and mix to combine.
2. Add the milk and stir to make a soft dough.
3. Grease a pudding basin with butter and spoon the mixture into the basin. Cover with a piece of folded greaseproof paper.
4. Tie around the edge with string to secure the paper and place a piece of foil over the top, pressing the edges down to seal around the bowl. Tie once more with string.
5. Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water.
6. Cover with the lid, bring to a boil and simmer for 1 hour 30 minutes. Top the pan up with boiling water as required.
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