Sunday, April 11, 2010

Recipe: Lamb and Rosemary Suet Pudding



You have no idea how much this recipe excites me. Maybe a little bit sad, that as a 19 year old i can get so enthusiastic about a suet pudding! This is the first time i've made suet pastry. I suppose older generations would have had their parent's make plenty of steak and kidney puds for them when they were little- But growing up with vegetarian parents never experienced any of that.

I don't often make pastry either. But this recipe was so delicious and the pastry is a wonderful consistency- not soggy atall. The recipe looks complicated but it's easier than it sounds. I tried to make it as easier for other people to copy, but obviousely its the kinda recipe that you have to think 'it feels' or 'looks' right. The first picture is of the pie before i covered it in foil and chucked it in the oven. Second picture is when i've served it.

Pictures arent that amazing but im so proud of my pud! Good with gravy , spuds and green veg.

Lamb and Rosemary Suet Pudding (serves 4) £1.77 per portion (with 80g cooked frozen broccoli + instant gravy per person)

For the filling
2 tbsp olive oil
1 white onion, diced
1 stem rosemary, stalked and finely chopped
2 cloves garlic, crushed
250-300g diced lean lamb (meat from the leg is best)
1 tbsp flour, seasoned (salt and pepper)
1 stem rosemary, stalked and finely chopped
2 tbsp redcurrant jelly
200ml red wine
2 bay leaves

For the pastry
225g self raising flour (sieved)
100g beef suet
1 tsp baking powder
2 stems rosemary, stalked and finely chopped
Salt and pepper to season
Cold water to mix (around 100ml-ish)

1. On a medium heat, sweat the onions, garlic and rosemary in the olive oil for 5 minutes, or until soft. Set aside.
2. Put the seasoned flour and rosemary and mix into the lamb, so that the meat is well coated. In the same pan used for the onions, add a little more oil and the lamb. Cook for 5 minutes or until the lamb is browned.
3. Add the redcurrant jelly and stir until melted. Add the reserved onions, wine and bay leaves, and cook on a low heat for 40 minutes. Leave to cool (overnight if possible- this helps the flavour get into the lamb).
4. Mix the self raising flour, baking powder, rosemary and seasoning in a bowl. Add cold water gradually (couple of tbsp per time) and mix until you have a ball of dough that isn’t too crumbly.
5. Heat the oven to 180C (I use a fan oven, other oven temperatures may vary)
6. Cut a quarter out of the pastry (for the lid). Roll ¾ of the pasty on a floured surface until thin (not sure about measurement totally, about ½ a centimetre). Cut into a circular shape and place into a buttered Pyrex dish.
7. Pour the lamb mixture into the pastry. Roll out the ¼ of the pastry on a floured surface thinly, cut into a circle and place on top, pressing all the edges to seal the pudding.
8. Cut out a circle of greaseproof paper (that’s rubbed with butter!) on top of the pudding, and wrap a double layer of tin foil tight around the Pyrex dish. Place in a roasting tray (used kinda like a bain-marie) filled with water and place in the oven. Cook for 1hr and 30 minutes.
9. Remove from the bain-marie. Remove the tin foil and greaseproof and put back in the oven and cook for 10 minutes (this is to help the pastry to go crisp and stop sogginess). Serve!

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