For a change, we decided to place a savoury steamed pudding with suet crust where the main ingredient is game meat – you can buy packs of mixed game meat, this is just one of the stores currently trading online. Alternately, try your local butcher.
340 grams self raising flour, sifted with the salt and pepper
Sea salt and black pepper (about one teaspoon in total)
170 grams beef or vegetable shredded suet
1 lemon – finely grated zest only
1 sprig Thyme, leaves only, finely chopped
1 rounded tbsp plain flour, seasoned
900 grams prepared diced game meat
1 onion, skinned and finely chopped
420 ml hot chicken stock with 1 dessert-spoon of redcurrant jelly stirred in
140 red wine, good quality
2 tsp Worcestershire sauce (or mushroom ketchup/catsup)
- Sift the flour, salt and white pepper into a large mixing bowl, stir in the suet, lemon and herbs using a round bladed knife, then add a few drops of ice cold water and begin to mix the dough.
- Continue adding drops of water while mixing until it becomes quite sticky.
- Using your hand, bring the dough together and continue mixing until it forms a smooth elastic dough which leaves the bowl “clean”.
- Remove a quarter of the dough and put to one side, roll out the remainder into a circle large enough to line the basin.
- Put the seasoned flour into a large plastic bag, add the meat and onion, shake to coat, put into a colander to remove excess flour then transfer to the lined pudding basin.
- Mix the stock, red wine and Worcester sauce (or mushroom ketchup/catsup), carefully pour over the meat.
- Roll out the remaining piece of pastry to form a lid, dampen the edges and place over the pudding, seal well then cover with a double sheet of greaseproof paper and one sheet of foil, all pleated in the centre to allow room for expansion.
- Tie with fine string making a handle over the top to facilitate easy removal from the steamer.
- Place into the steamer and cook for approx 5 hours, checking water levels regularly.
- When the pudding is ready, loosen from the basin with a palette knife, invert onto a serving plate, serve with seasonal vegetables.