225g (8oz) self raisin flour.
pinch salt.
100g (4oz) Shredded suet.
Cold water to mix.

(1) Mix flour, salt and suet. Add sufficient cold water to make a pliable dough.

(2) Turn the dough on to a floured board and knead lightly. Allow the pastry to rest a few minutes before rolling out.

Suet pastry is quick to make and at it's best when freshly baked.