If you're looking bake steamed, boiled, or roly-poly puddings, which type of pastry should you use?
Answer Suet Crust Pastry
Based on its light, spongy texture, suet crust pastry, which is made from the raw, hard fat of beef or mutton, is ideal for dumplings and roly-poly puddings.
Asked by Rachel Bortles · Last updated 5 years ago · 27.2K views · SOURCE
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