Suet is a unique type of animal fat that is sort of in its own lane as far as traditional baking and cooking goes. You get it from the hard fat around the kidneys of cows or sheep.

To get suet you’ll need to go to a real butcher and buy it in slabs or preground (it needs to be ground for cooking). Atora, the most popular suet brand sold in the U.K., appears to be the only ...

3 to 6 ancho chile pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, with cooking water reserved, or 3 to 6 tablespoons ground chile Instructions: Cook suet until fat is rendered ...

Cook suet until fat is rendered. Remove suet. Sear meat in fat in 2 or 3 batches. 2. Place meat in large pot with chopped ancho chiles and as much reserved liquid as needed to keep meat from ...

¼ cup suet. ¼ cup pork fat. 3 medium-sized onions, chopped. 6 garlic cloves, ... Remove suet casing and skim off some fat. Never cook frijoles with chilies and meat. Serve as separate dish.

But suet isn’t available in Turkey; in fact, it’s not easy to find in Victoria. In a second email, Deborah said that she wants to make single-serving puddings.