2SER Breakfast

Suet was a popular choice in early Britannia, they dined on Romanesque plum pottage, where the boiled and steamed puddings warmed our bellies by the log fire. The bovine fat had a reasonable threshold for high temperature baking, for example, shredded suet, steak & kidney pie and christmas puddings galore! This saturated fat ranks high on the protein and cholesterol levels, soon thereafter was replaced by alternative cooking fats, e.g. vegetable shortening, other animal fats and butter. Today we spoke to Colonial Foodie Jacqui Newling to chat about best loved recipes using suet such as roly poly, spotted dick and christmas pudding