Welcome to the Melbourne Community Daily Discussion Thread.

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  • Thornburywitch@aussie.zone
    2·
    1 year ago

    Yes! Lardy cake is magnificent. And you can tweak it so many ways. I still love my butter cakes though. So easy.
    I definitely prefer lard/suet for pastry and pie cases - the difference is amazing. And suet crust pastry can be cooked with moist heat for the classic steak & kidney pudding, or pork & onion pudding - one of the glories of cold weather cooking. Sussex Pond Pie too goes much better with lard as the fat for the pastry.

    • Catfish@lemm.ee
      2·
      1 year ago

      I shall look up Sussex pond. Never heard of it. Have been deeply disappointed in searches for suet. Butchers at Vic market who blinked and asked what it was. Disgraceful!

      • Thornburywitch@aussie.zone
        4·
        1 year ago

        You can sometimes get suet at farmers markets and local butchers. When I find some, I buy up big and freeze it once grated (which you have to do). Lasts a long time frozen. You can buy premade suet mix in boxes at Colesworth. It’s not as good as fresh but will work. Sussex pond pie/pudding is a classic Brit dish - line a well greased pudding basin (any glazed ceramic basin holding about 1-2 litres) with soft suet crust pastry about 3 cm thick. Then line with soft moist brown sugar about 1 cm thick. Then take a big lemon, poke a zillion holes in it with a skewer and put on the sugar layer. The holes have to go right into the centre of the lemon. Cover thickly with more soft brown sugar and drop 2 cloves on the top. Cover with a lid of more 3 cm thick suet crust pastry. Tie greased paper & foil with a pleat in it over the top of the pudding basin as per usual, and steam in a water bath for 1 plus hours over simmering water. And an extra hour doesn’t matter. Just DON"T let it boil dry - keep adding boiling water from the kettle if the level gets a bit low. The water should be about halfway up the pudding basin and should never come off the simmer. When done, remove paper/foil, and unmould onto a dish with deep sides. When the pudding is cut, a flood of gorgeous lemony brownish sauce comes out to be eaten with the pastry (which has a fluffy texture like a bao bun but with a crisper outside) and cream or icecream. The actual lemon isn’t eaten except by boastful males.