A vegetarian dry mix to use as a softer alternative to shortcrust pastry. Just add water and bake, and steam if required.
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Make up instructions Dry Mix 1lb, 1kg , Whole bag (3.5kg) , (7lb 12oz) Cold water approx 5 fl oz, 300ml ,1050ml, (36floz) Yeild 11, 22, 80 (57g (2oz) Dough Portions as consumed) Method: 1. Place dry mix in a mixing bowl and blend in the required amount of cold water. using a beater on slow speed until a dough is formed. 2. Cover and leave the dough to rest in a cool place for 5 minutes. Then roll out onto a floured surface, to approximately 2-3mm thickness and use as required. 3. Bake suet pastry at 200ºC / 400ºF / Gas Mark 6 as necessary. To use as a steamed pastry for sweet or savoury puddings, prepare as above. Steam for 1 1/2 - 2 hours as necessary ensure the top of the pudding is covered to prevent the water coming in contact with the pastry. e.g. greaseproof paper/foil pleat to allow for pudding to rise. Cooking times may vary. Cook thoroughly until piping hot throughout.
All cooking appliances vary in performance, these cooking instructions are guidelines only.
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Prices are correct at the time of going to print, all information is subject to change without notice. Our product details, including product names, descriptions, specifications and images of serving suggestions, are not intended to constitute the full legal description of the products, and does not necessarily include all information including allergens. Brakes may change product specifications or information at any time and such amendments may not be updated online immediately. For full and up-to-date details including allergens, please refer to the product packaging or alternatively contact Brakes Customer care on 0345 606 9090. View our full Product Disclaimer
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