Atora Shredded Vegetable Suet is prefect for making dumplings, pies and pastries.
In addition to having the same great blend of flavours as the original, this vegetable suet tends to give slightly lighter and fluffier results. This is sometimes preferable (though a matter of personal choice of course).
Atora’s first shredded suet was produced in 1893 and has proven to be popular due to its ease of use and the great results in the kitchen.
Most popular with customers in France, Italy, United States of America (USA), Greece, Spain, Portugal, Canada, Sweden and Denmark, but you can buy Atora Shredded Vegetable Suet for delivery worldwide.
One of our Atora branded products. Take advantage of our current sale discount, saving you £0.19, and is suitable for vegetarians.
Vegetable Oils (85%) (Palm, Sunflower), Wheat Flour (with added Calcium, Iron, Niacin, Thiamin).
Lifestyle / Additives
- Suitable for Vegetarians.
- Storage Type: Ambient.
- Keep Atora in a cool, dry place. Do not refrigerate. For Best Before End, see other end.
- Pack Type: Box.
I am gobsmacked by being able to so easily find this product, which means I don't have to soften industrial quantities of unsalted butter when making my own mincemeat and Xmas puddings. Thank you, BCS for making my Xmas market so easy to pull off.
I have grown up using suet for dumplings in stews especially steak and kidney stew with dumplings, and for making suet pudding sultana suet pudding, with custard, my favorite dessert. I cannot think of any kind of substitute for it at all. I've used original atora, and vegetable atora, and both serve the purpose equally well!
I cannot be without this product and cannot wait for Fall so I can make dumplings in stews, this was a must have in England. I sometimes make them plain or add herbs or even cheese. Also essential if you are making traditional suet puddings or crusts, Only Brand to use, great quality always
Suet is really versatile and I use it to make both sweet and savoury dumplings, as well as the traditional dessert 'spotted dick'. I recently made dinner for some other foreigners here in Korea, (mostly Americans), and the dumplings in the meat stew were the runaway success of the evening.
I wasn't sure if the vegetable suet would taste the same as the traditional one, but I didn't notice any difference at all.
I decided to try the vegetable suet instead of the usual animal fat one because it said on the packet that it is 30% less fat, which is always a good thing. But what I did find that as well as making the normal dumplings and pastry toppings for pies, I could also in mincemeat for mince pies as well as making very light and short short crust pastry. Other British friends here in France have opted to use beef fat from the butchers, but this is by far a tastier and lighter option.
Shredded suet is one product which just does not exist anywhere except in England. How can one make forcemeat balls for Christmas or dumplings to put in Boxing Day turkey soup without it? Last year I took it to America so as to have a traditional English Christmas with my American inlaws and my American daughter-in-law asked me to ensure that she gets some every year so that she can keep up the tradition with my son. Thanks to BCS, I already have the solution.
I've always been a fan of dumplings and instead of buying the original version of this product, I thought I'd try the light version. I was very impressed by how easy it was to use and by the quality of the finished article. I really couldn't tell the difference between the two versions and with a vegetarian in the family, this is a product that will keep us all happy.
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