SHOPPING LIST: Cooking Skills: Pastry 2, Chapter 7 (Suet Pastry and Puddings)

Self-raising flour, shredded suet (beef or vegetable), fine salt, cold water, strawberry or raspberry jam, stewing steak, mushrooms, onions, plain flour, Worcestershire sauce, mature Cheddar, fresh sage, low-salt beef stock, butter, a 1.2 litre pudding basin, baking parchment, foil, string and a large pan with a lid.

Suet dumplings (8 dumplings)
[ ] 150 g self-raising flour
[ ] 75 g shredded suet (beef or vegetable)
[ ] 1 pinch fine salt
[ ] 1 tbsp chopped parsley (optional)
[ ] 5 tbsp cold water
[ ] 1 pan of simmering beef stew or soup

Jam roly-poly (6 portions)
[ ] 225 g self-raising flour
[ ] 110 g shredded suet
[ ] 1 pinch fine salt
[ ] 150 ml cold water, approximately
[ ] 6 tbsp strawberry or raspberry jam
[ ] 1 egg or milk, to glaze

A cheese and onion suet roll (6 portions)
[ ] 225 g self-raising flour
[ ] 110 g shredded suet
[ ] 1 pinch fine salt
[ ] 150 ml cold water
[ ] 150 g mature Cheddar, grated
[ ] 1 onion, finely chopped and softened in butter
[ ] 1 tsp chopped fresh sage

A steak and mushroom pudding (6 portions)
[ ] 1.5 batches of suet pastry (see the roly-poly recipe)
[ ] 600 g stewing steak, in 3 cm cubes
[ ] 200 g mushrooms, quartered
[ ] 1 onion, chopped
[ ] 2 tbsp plain flour
[ ] 400 ml hot low-salt beef stock
[ ] 1 tbsp Worcestershire sauce
[ ] 1 tbsp butter, for the basin

For the experiments
[ ] Extra suet
[ ] String
[ ] Boiling water in a kettle for topping up