Equipment
Ingredients
Suet Pastry
- 350 g self-raising flour
- 175 g beef suet
- 2 g salt
- 150 ml cold water
- 15 g unsalted butter, softened
Meat Filling
- 400 g lamb shoulder, diced into 2cm pieces
- 150 g lamb kidneys, cored, skinned, and diced
- 20 g plain flour
- 30 ml vegetable oil
- 150 g yellow onion, finely chopped
- 250 ml beef stock
- 15 ml worcestershire sauce
- 2 g fresh thyme, leaves only, chopped
- 3 g salt
- 2 g black pepper
Nutrition (per serving)
Method
Toss the diced lamb shoulder and prepared kidneys in a bowl with the plain flour, salt, and black pepper until the meat is evenly coated.
Heat the vegetable oil in a frying pan over medium-high heat. Sear the dredged meat in batches until deeply browned on all sides, then add the finely chopped onion and saute until softened.
Deglaze the pan with the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom. Stir in the fresh thyme, bring to a gentle simmer at 90C/194F, and cook for 15 minutes to thicken the gravy slightly. Remove from the heat and allow the mixture to cool completely.
In a large mixing bowl, combine the self-raising flour, beef suet, and salt. Gradually stir in the cold water using a knife or your hands, mixing gently until a firm but slightly tacky dough forms. Do not overwork.
Cut off one-quarter of the dough and set it aside for the pudding lid. Roll out the remaining dough on a lightly floured surface to a 1cm thickness. Press it evenly into a generously buttered 1.2-liter pudding basin, leaving a slight overhang at the top rim.
Spoon the cooled lamb, kidney, and gravy mixture into the pastry-lined basin, leaving about 2cm of space at the top. Roll out the reserved pastry into a circle to fit the top, place it over the filling, and crimp the edges firmly with the overhang to seal the pudding tightly.
Layer a sheet of baking parchment over a sheet of aluminum foil and fold a pleat down the center to allow the pudding to expand. Place this tightly over the basin rim and tie it securely with kitchen string, fashioning a loop over the top to serve as a handle for easy lifting.
Place an inverted saucer or trivet in the bottom of a large steaming pot. Rest the sealed pudding basin on top and pour boiling water into the pot until it reaches halfway up the sides of the basin. Cover the pot and steam gently at 100C/212F for 2 hours, topping up the boiling water as necessary to prevent the pot from boiling dry.
Using the string handle, carefully lift the basin from the pot and let it rest for 10 minutes. Cut the string, remove the foil and parchment, run a blunt knife around the inner edge of the basin, and carefully invert the pudding onto a warmed serving platter.
Chef's Notes
- Kidney preparation is vital for a clean flavor. Slice them in half horizontally and use kitchen scissors to snip out the white core and surrounding membrane before dicing.
- The filling must be cooled before adding it to the suet pastry. If the gravy is hot, it will prematurely melt the raw suet, resulting in a greasy, tough crust rather than a fluffy one.
- A pleat in the foil and parchment layer is essential. Suet pastry expands significantly as it cooks; the pleat allows the paper cover to unfold and accommodate the rising dough without tearing.
- Always use self-raising flour or add baking powder to plain flour when making suet pastry. The leavening agent is what makes the crust light and sponge-like.
- Do not skip searing the meat. Because the pudding is steamed, the meat will not undergo the Maillard reaction inside the basin. Searing beforehand develops depth and savory richness in the final gravy.
Storage
Refrigerator: 3 days — Keep tightly covered. Pastry will soften slightly in the fridge.
Freezer: 2 months — Freeze whole or in portions. Defrost fully in the refrigerator before reheating.
Reheating: Steam for 45 minutes to retain moisture, or microwave individual slices with a splash of water until piping hot (74C/165F internally).
