Re: Travesty!
I should try putting suet into my Yorkshire pud batter for toad-in-t'hole - I presume because "fat is flavour"
Suet Pudding. Make a batter using suet, should be about half way between Yorkshire Pudding mix and Dumpling mix. Spread into a baking tin/roasting tin such that it's about 1/2 to 3/4" deep. Bake as if it's a Yorkshire pudding, ie to a similar colour but it stays flat, maybe a little rise at the edges. Imagine the beast and most tasty part of a dumpling, the top crispy bit, but that's the whole thing, not just a bit on the top.
Biting the hand that feeds IT
