What's the Best Substitute for Suet?
Whether you're out of Suet or looking for a healthier alternative, finding the right substitute can save your recipe. Hard, white fat found around animal kidneys, traditionally used in British cooking for pastries, puddings, and traditional dishes In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for suet are vegetable shortening, lard, or butter, depending on the recipe and dietary preferences.
Best Substitutes for Suet
Vegetable Shortening
Ratio
1:1
Best For
- pastries
- puddings
- dumplings
- traditional British dishes
Description
Solid vegetable fat with similar texture and melting properties. Best for traditional British recipes like suet pudding.
Neutral flavor and similar melting point. Choose non-hydrogenated varieties when possible.
Lard
Ratio
1:1
Best For
- pastries
- dumplings
- traditional cooking
- baking
Description
Rendered pork fat with similar solid texture and high melting point. Good for traditional cooking methods.
Neutral flavor that won't interfere with other ingredients. Solid at room temperature.
Butter
Ratio
1:1
Best For
- pastries
- baking
- dumplings
- sweet dishes
Description
Rich dairy fat that works well in many suet applications, especially in baking and pastry making.
Lower melting point than suet, so may affect texture in some recipes. Contains dairy.
Coconut Oil
Ratio
1:1
Best For
- vegan recipes
- pastries
- dumplings
- baking
Description
Solid tropical oil with similar texture to suet. Good for vegan and vegetarian recipes.
Has a coconut flavor that may not work in all recipes. Solid at room temperature.
Beef Tallow
Ratio
1:1
Best For
- traditional cooking
- pastries
- dumplings
- roasting
Description
Rendered beef fat that's very similar to suet. Closest substitute in terms of origin and properties.
Very similar to suet as it comes from the same animal. May be harder to find than other substitutes.
Palm Oil
Ratio
1:1
Best For
- baking
- pastries
- traditional cooking
- dumplings
Description
Semi-solid tropical oil with similar texture and melting properties to suet.
Neutral flavor and solid texture. Good for maintaining the traditional texture of suet-based dishes.
How to Choose the Right Substitute
When choosing a substitute for Suet, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Suet has a high melting point, which helps create flaky pastries and maintains structure in steamed puddings
Traditionally, suet is grated or chopped finely before being mixed into dough or batter
Suet is essential for traditional British dishes like Christmas pudding, suet pudding, and dumplings
Store suet in the refrigerator and use within a few days, or freeze for longer storage
Suet creates a unique texture in steamed puddings that's difficult to replicate with other fats
When making dumplings, suet helps create light, fluffy texture that rises during cooking
Suet can be used in both sweet and savory dishes, from mincemeat to steak and kidney pudding
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications