Thank you so much. My mum used lard, (suet here) in cooking, don't know if you can even still get it, her pastry was great. I was on the right track, but wanted to be sure, I will use margarine. Lots of our ingredients are named differently to USA. I should look on internet to see if there is a comparison chart, because some of the recipes posted here sound yummy (and quick to make). Thanks again.......Jen