- Serves: 4
- Cook Time:
- Prep Time: 40 minutes plus 1 hr chilling
- Effort: medium
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
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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