Suet crust pastry

[Barmaid]

Just made my first suet crust pudding. Two questions follow:-

Should the pudding (which is leeks, ham and chicken in a lovely sauce made with ham stock) be steamed - ie in a steamer over a pan or directly in a pan of boiling water with the water half way up the sides? I've found different variations and was looking for "best result".

Secondly, I made rather more pastry than I need (lesson learned). Will it freeze?

TIA

[Barmaid]

Bugger, it's IN the boiling water. Easily fixed, I remembered to make myself a handle.......

(I might leave the extra until I decide whether I like it or not, if its horrid it can go in the bin!)

Cheers Lizardyone.

[ladyalex]

I don't think it matters a bit whether you steam it in the water in the pan or in a steamer above it....

[ladyalex]

As long as you keep the water topped up, it cooks fine.

[Barmaid]

lol, that handle is 3 strands tied on with triple knots. I'll never get the blummin pie out.

I would make up another pie if I had any filling left, but someone ate half the gammon joint in sarnies yesterday when I was out........

Well its in the steamer now - we shall see how matters progress. This could end up being one of my less brilliant experiments.

[ladyalex]

Home made stuff has to be pretty bad before you cannot eat it...at least that's the case in our house.

[Barmaid]

lol ladyalex. I know exactly what you mean!

I've had 20 minutes of peace and quiet while the other half shoves it down him. He's gone back for seconds, so it can't be bad..........

He did just say "you ARE a good cook" (at least I think he said "cook").

[ladyalex]

I think it must have been good. (It sounded as though it would be.)

Glad you got a compliment too. Always encouraging.