The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.
I remember suet as the thing my grandmother would press with birdseed and hang outside her window to attract cardinals and goldfinches. In my recollection it was not, even though my family is from good English stock, something that was for people. If my grandmother cooked with it, she kept it to herself, which was a good idea, since I would have run screaming from anyone suggesting I eat the fat that blankets cows’ kidneys.
To be honest, the thought of it doesn’t do much for me now, either. But that’s the point of Daring Bakerhood, isn’t it — jumping out of one’s comfort zone and into the rendering pan? And I have to say that I was very pleasantly surprised with how this pudding turned out, fat and all. It was like a very moist cake or bread pudding (actually, it is a bread pudding), without the meaty flavor I was expecting.