butter in xmas pudding

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magicleo

butter in xmas pudding

Because I have vegetarians in the family I substitute butter for suet.
I have tried freezing the butter and grating it ,which is messy.Do you think that gently melting it and adding to remaining ingredients would work ?

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Anastasia

Butter

I always use grated butter in my puddings , never melted.
I see no reason why the butter would need to be melted , personally I would not melt or even soften the butter .

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sam from worthing

Butter in christmas puds.


I never use "beef" suet in my puds as i find it too claggy.

I use Atora Vegetable suet. Which is suitable for Vegetarians.

Quote below from the atora site

Made entirely from vegetable fats, Atora Vegetable Suet contains no animal products and is thus extremely suitable for vegetarians.

forgive my ignorance, but would a vegetarian eat real butter anyway? isn't the ethos the same as cheese eating for vegetarians in that it may/can contain rennet? or am i barking up the wrong tree?

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magicleo

butter in xmas pud

butter gives a lovely flavour to the pudding..and unless a person is vegan or dairy free then vegetarians do eat it.Rennet is not used in it's production,and many cheeses are now made with a non animal version of rennet.
Can you tell me how you grate your butter ..I find it clogs inside the grater,and is difficult to handle.Any tips welcome !

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Noreen, Board Moderator

Grating butter

I think speed is essential. If you freeze the butter then grate it as fast as possible, and when it starts to get soft, return it to the freezer to harden for a few minutes it shouldn't get too messy

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Anastasia

Grating

I use my Kenwood attachment , the one I use for cabbage when I make coleslaw.
It takes about 10 seconds .

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Eileen

Butter in xmas pudding

I have always followed my grandmother's method of creaming the butter and sugar, and adding eggs (similar to making a cake) before adding fruit etc and leaving overnight to rest.

I have done this for years and the result is a lovely rich but light pudding. The rest of the recipe is almost the same as Delia's including the steaming times.

 
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