Steamed meat pudding...with black pudding.

[lord_seagrave]

Having promised Axe faithfully (and publicly) to pre-cook my ingredients for a steamed meat pudding, I have to declare in an equally public way that last night I did not.

 

What I did do, however, was follow Doc Holliday's suggestion to add black pudding to the filling.

 

What a revelation in taste! It was a huge success.

 

I used the same recipe, leaving out the mushrooms, and adding 155g of diced good black pudding. I used 3/4 of a really big onion (rather than one medium one) and added a couple of tablespoons of finely chopped fresh parsley. I left out the water altogether.

 

I also tend to under-season my cooking, so a pinch of salt in the filling might help things along for you.

 

Top scran. Er, as we don't say in my house.

 

LS

[hendersons]

Having promised Axe faithfully (and publicly) to pre-cook my ingredients for a steamed meat pudding, I have to declare in an equally public way that last night I did not.

 

What I did do, however, was follow Doc Holliday's suggestion to add black pudding to the filling.

 

What a revelation in taste! It was a huge success.

 

I used the same recipe, leaving out the mushrooms, and adding 155g of diced good black pudding. I used 3/4 of a really big onion (rather than one medium one) and added a couple of tablespoons of finely chopped fresh parsley. I left out the water altogether.

 

I also tend to under-season my cooking, so a pinch of salt in the filling might help things along for you.

 

Top scran. Er, as we don't say in my house.

 

LS

put some beer in

[MC]

You should try the same but use pigeon instead of beef and layer it inside the pudding with large flat mushrooms.

 

Delicious

[Axe]

LS, let me know when the lodger is moving out, i'll happily take his place if your cooking meat pudding every week.

 

I've never thought to try Black Pudding though, sounds delicious but alas the wife hates it.

 

I wouldn't worry too much about not pre-cooking the meat, I often do it this way. I simply season plain flour well with salt and black pepper, then give the meat a good coating before layering it with onions.

 

MC, how long do you steam your Pigeon Pudding?

[John_R]

Black pudding is very handy indeed.

 

I recently slow cooked a large chunk of mutton on the bone. I put a 1" thick slice of black pudding in with it, covered the meat and veg/herbs with a bottle of Hobgoblin beer, topped up the level with game stock and cooked it for three hours.

 

It was soooo good! The black pudding breaks up, you find little bits of it floating around in the liquor. The flavour was really deep.

[MC]

LS, let me know when the lodger is moving out, i'll happily take his place if your cooking meat pudding every week.

 

I've never thought to try Black Pudding though, sounds delicious but alas the wife hates it.

 

I wouldn't worry too much about not pre-cooking the meat, I often do it this way. I simply season plain flour well with salt and black pepper, then give the meat a good coating before layering it with onions.

 

MC, how long do you steam your Pigeon Pudding?

 

About 4 hours,

 

I haven't really got a recipe as I made it up as I went along. I made the filling from sliced pigeon breast sauteed in butter with a few finely chopped mushrooms and red wine. Cooked it until well reduced and gravylike.

 

I then lined a bowl with suet pastry and layered the filling between large flat mushrooms until full. Put the lid on wrap it up and steam all afternoon.

 

It was Handsome as I only wish I had made two or three and froze them.

[Axe]

Sounds very good indeed. I certainly going to try it out.

 

They actually freeze quite well. I had some left over from one I done the other week and froze it with the left over gravy and peas, in one of those takeaway foil trays we get from the supermarket. Straight out the freezer into the oven at 140 for an hour, job done.

[pyr8]

black puddin is great in tater hash.

[Sauer]

god that sounds sooooo damn good!!!!!

 

 

never used "suet pastry" can you buy it ready to go like the puff pastry packets??

 

 

supermarkets or the like?

 

 

 

 

 

sauer

[MC]

god that sounds sooooo damn good!!!!!

 

 

never used "suet pastry" can you buy it ready to go like the puff pastry packets? ?

 

 

supermarkets or the like?

 

 

 

 

 

sauer

 

 

Sauer,

 

There really is no need, suet pastry is so easy to make. If you can stir a bowl of flour and suet with a drop of water then you are laughing. Just don't make it too wet.

[jinxy72]

suppose the key is using good black pudding ... only prob being after living in london for last 10 yrs ( or so ) black pudding down here just dont cut the grade ... sorry but true . .. if u can get hold of some bury black pudding ( award winning and defo the best ) u can now buy in tesco ( slices ) but if u can get the rings

[Sauer]

right off to town to get me suet and damn nab it!!!!!

 

 

dinnae have a bowl even close to suitable, right off for nosey round town and see if i can pick one up

 

 

 

sauer

[Axe]

if u can get hold of some bury black pudding ( award winning and defo the best )

 

I can't stand that stuff, its far too spicy. I much prefer the Tesco own which is exactly the same as Halls Black Pudding, if you ask me its probably supplied by halls.

 

Sauer, a standard pudding basin will do you. As martin says suet pastry is very easy. All you need to remember is double the quantity of flour to suet. We normally make 3oz Suet with 6oz plain flour and roughly 7tbls of water and a good pinch of salt. Some people suggest needing the pasrty but we prefer to handle it as little as possible, it seems to give it a lighter texture. Don't forget to butter the inside of your basin before lining it.

[lord_seagrave]

Sauer, a standard pudding basin will do you. As martin says suet pastry is very easy. All you need to remember is double the quantity of flour to suet. We normally make 3oz Suet with 6oz plain flour and roughly 7tbls of water and a good pinch of salt. Some people suggest needing the pasrty but we prefer to handle it as little as possible, it seems to give it a lighter texture. Don't forget to butter the inside of your basin before lining it.

 

 

I'm very cautious of overworking pastry.

 

Suet crust tends to be very well behaved, but I don't take the risk - I 'stir' mine with a knife until it comes together - adding cold water a little at a time. Just squeeze it quickly into a ball before rolling it out. Don't roll it out too thin (about 1/2" is fine I think), but if you do tear it when lining the bowl, just dab the tear with cold water and stick a scrap of pastry over it.

 

I also use the pudding bowl as a pastry cutter to cut out the lid (er, before I grease or line it).

 

 

LS