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This is the lightest and flakiest of all the layered pastries and well worth mastering, as good homemade puff pastry is far superior to even the best bought puff pastries.
Suet pastry is most often used for steamed puddings. The raising agent in the flour helps to give the pastry a lighter texture. Unlike most other pastries, suet pastry should not be rested before use because the raising agent starts working as soon as the liquid is added.
Steamed puddings are simple to make, although this gentle method of indirect steaming does take longer than baking in a conventional oven.
Batters form the basis of so many simple and delicious dishes, from pancakes to Yorkshire puddings. The trick is knowing how much liquid to add, so that the perfect consistency is achieved.
An efficient rolling technique helps to ensure pastry is not stretched or overworked (which can cause excessive shrinkage during baking). It also helps to prevent the pastry from warming up during the shaping and lining process, which makes it difficult to handle and can result in greasy pastry.
As the name implies, shortcrust has a short, tender crumb, and it is used in sweet and savoury recipes. The most important element of the technique is rubbing the fat into the flour, which coats the flour with fat and creates a fine crumb.
Those following a gluten-free diet don’t have to miss out on the joys of pastry.
