Cookery question

My gran used to. I remember her grating it. She made the best dumplings ever. Large fluffy canon balls, but so light and tasty. Mother couldn't make them at all. Mine aren't bad but I use atora light, and they're not a patch on my grans. I'm drooling thinking of them.

Ok - problem now solved, thanks to bags. Gave myself a stern talking to "just how long does it take to chop a couple of onions, brown the meat and get everything in the oven". It's now cooking gently in the oven till I get home later this evening and I'll get the suet pastry done when I get home tomorrow.

I've always used Atora suet - have any of you ever used fresh butchers suet?

Exactly what I would have said Yoga , leave for another day when you have more time !
[daffodil}

I do have a pressure cooker merlot but I've found that for something like this it cooks too fast (yes, iI know that is the point of a p.cooker!) and doesn't give the flavours time to mix

Problem is that I shall be pushed for time when I get home. Normally I would put the browned meat straight into the suet basin with the onions, gravy etc and let the whole thing just simmer away for several hours.
Really wanted to do the whole thing this evening and put it on the fridge, uncooked, till tomorrow. I could do it tonight bags but I'm due out to dog training in an hour or so.
Think I may have to leave it till Saturday when I should be home more

You can certainly cook the meat in the slow cooker as Flower has said,but leave the suet pastry until you get home then cook in slow cooer for about an hour,will give you time to do veg and get yourself sorted after your day out,just make sure the top of the pastry does not get too wet or it will become soggy (nothing worse than soggy suet pastry).best of luck sounds delish !

It should be OK if it's kept cold in the fridge overnight. If you are cooking the meat before making the pudding you will have to make sure the filling is cold before putting it all together. Do you have a pressure cooker which will speed up the steaming when you get home?

What about cooking it tonight and reheating/resteaming tomorrow?

You could cook the meat in the slow cooker all day, not sure about the suet pastry though.