Suet

Store in an airtight container. For longer storage, wrap well and freeze. If buying pre-packaged suet, follow the 'use by' date.

For puddings and pastries, finely chop or shred suet. Some recipes call for rubbing it into flour, similar to butter.

Rendered suet can be used for making tallow, which has various culinary and non-culinary uses.

Ensure suet is fresh; old suet can impart an unpleasant flavor.

Sweet puddings (e.g., Christmas pudding, sticky toffee pudding)

Savory pastries (e.g., steak and kidney pie)

Doughnuts and dumplings

Using suet that is not cold enough when chopping or rubbing into flour. This can lead to a greasy texture.

Overheating suet when rendering; this can burn the fat and create a smoky, bitter taste.