The Black Farmer’s Suet Puddings and Pies: A Christmas Tradition
The History of Suet Puddings and Pies
By the Victorian era, suet puddings were firmly established as Christmas favourites. These versatile dishes evolved into savoury delights like steak and kidney pudding and sweet treats like treacle suet pudding, becoming symbols of indulgence and celebration during the festive season.
To learn more about the origins of these iconic dishes, explore the history of British suet puddings on Historic UK.
The Black Farmer’s Christmas Selection
Suet Puddings
Tender steak with sweet onion and tangy horseradish.
Pies
A fruity dessert bursting with tangy cherries.
A hearty sharing pie for family gatherings.
Why Choose Suet Puddings and Pies for Christmas?
Comforting Flavours
Their rich, hearty taste warms the soul on chilly Christmas evenings.
Versatility
Perfect as a savoury main course or a sweet dessert.
Tradition
These dishes connect us to the timeless appeal of classic British Christmases.
For more festive meal inspiration, check out our guide to Christmas dinners.
Serving Suggestions
• Savoury Suet Puddings: Pair with creamy mashed potatoes, steamed greens, and a generous pour of gravy.
• Sweet Fruit Pies: Serve with custard, cream, or a scoop of vanilla ice cream for a festive dessert.
• Family-Sized Pies: Place at the centre of your Christmas table for a show-stopping main dish.
Find more recipes for serving suet puddings and pies on our Christmas recipe blog.
Order Your Suet Puddings and Pies Today
This Christmas, bring tradition and flavour to your table with The Black Farmer’s suet puddings and pies. Browse our full selection online and enjoy the convenience of delivery straight to your door.
Shop now to discover the perfect suet pudding or pie for your festive feast: Order Christmas Suet Puddings and Pies.
How to Cook Suet Puddings and Pies for Best Results
At The Black Farmer, we make it easy to prepare suet puddings and pies with minimal fuss. Follow these cooking instructions to ensure perfect results every time:
How to Cook Our Pies
For best results:
- Defrost your pie before cooking.
- Preheat your oven to 200°C/180°C Fan/Gas Mark 5.
- Place the pie on a preheated baking tray on the middle shelf of your oven.
- Cook until piping hot, using the following cooking times as a guide:
- Small Pies (230g): 25–30 minutes
- Medium Pies (410g): 25–30 minutes
- Family Pies (850g): 30–35 minutes
- Fruit Pies (900g): 25–30 minutes
Note: Cooking times may vary depending on your appliance. These are guidelines only. Do not reheat once cooked.
Explore our full selection of pies for Christmas to find the perfect addition to your festive meal.
How to Cook Our Suet Puddings
Our suet puddings are traditionally steamed, ensuring a rich, moist texture. For best results, defrost them before cooking and follow these methods:
Microwave (800w) from Chilled (2.5–3.5 minutes):
- Remove outer packaging but keep the pudding in its plastic tub.
- Place pastry side down on a microwave-safe plate.
- Heat at 800w for 2.5–3.5 minutes until piping hot.
- Remove the plastic tub before serving.
Traditionally Steamed from Chilled (40 minutes):
- Remove outer packaging and keep the pudding in its plastic tub.
- Place in a saucepan of simmering water, ensuring the tub doesn’t touch the base.
- Cover with a lid and steam for 40 minutes.
- Remove the tub before serving.
For more tips on steaming suet puddings, visit BBC Good Food.
