Herdwick mutton pudding with black pea and caper gravy

Steamed meat and kidney puddings in a home-made suet pastry make a hearty British meal, from Nigel Haworth
By Nigel Haworth
Herdwick mutton pudding with black pea and caper gravy
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 40 minutes plus 1 hr chilling
  • Effort: medium

Ingredients

For the pastry

  • 224 g self-raising flour, sieved
  • 112 g shredded suet
  • 1/2 tsp salt
  • 7 tbsp cold water

For the moulds

  • 25 ml mutton or lamb fat
  • 1 pinches plain flour

For the filling

  • 160 g mutton kidney, diced
  • 650 g mutton, (neck or shoulder) diced
  • 100 g boiled onions, diced
  • 1 pinches seasoned flour
  • 4 sprigs rosemary
  • 1 tbsp water

For the gravy

  • 1/2 onion, finely sliced
  • 50 g butter
  • 300 g black peas, soaked overnight in hot water
  • 1 sprigs rosemary
  • 1 1/2 litres brown chicken stock
  • 1 clove garlic, crushed
  • 50 g Nom-Pareil capers
  • 25 g parsley, chopped

Method

1. For the pastry: mix the flour, suet and salt in a large bowl. Make a well in the centre and carefully pour in the cold water. Mix together but do not overwork the pastry. Bring together into a ball and chill in the fridge for at least 1 hour.

2. Rollout the pastry to about 2mm thick. Cut out four 18cm discs and four 12cm discs.

3. For the moulds: grease 4 pudding moulds with mutton fat and lightly coat with plain flour. Place a silicone paper disc at the base of the mould to make sure the pastry does not stick. Line with the larger disc of suet pastry.

4. For the filling: mix together all the filling ingredients and spoon into the pudding moulds.

5. Cover each mould with a suet pastry lid. Crimp the edges of the pastry together and trim off the excess pastry. Wrap the entire pudding in clingfilm.

6. Steam the puddings for 5 hours. Meanwhile make the gravy.

7. For the gravy: gently fry the onions in the butter until golden brown.

8. Add the black peas, rosemary, chicken stock, garlic and a pinch of salt. Braise gently for about 1 hour or until the peas are tender. Taste for seasoning.

9. Add the capers and chopped parsley to the gravy and serve over the mutton pudding.

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