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Ingredients
- 4 c. flour plus more for dusting
- 1 1/8 c. suet
- 1 tsp baking pwdr - (heaping)
- 1/2 tsp salt
- 1 1/4 c. water
- 8 ounce beef kidney cut 1" pcs
- 1 1/2 lb rump steak cut 1" pcs Salt to taste Freshly-grnd black pepper to taste
- 6 x parsley stalks cut 1/4" pcs
- 1 tsp fresh thyme
- 1 c. mushrooms cut 1/2" slices
- 12 x oysters plus their juice
- 1/4 c. red wine
Directions
- For pastry: Combine flour, suet, baking pwdr, salt and water to create a smooth dough. Dust a smooth surface with flour and press out pastry with fingers to create a circle 1/4-inch thick. Lay a pudding cloth or possibly cheesecloth into a basin or possibly large ovenproof bowl and mold the pastry to it.
- In a separate bowl, combine kidney and steak. Season well with salt and pepper. Add in parsley and thyme. Dust with a little flour.
- Place half the meat mix into the suet crust. Add in half the mushrooms, then the remaining meat, and the mushrooms again. Add in sufficient oyster juice to the wine to make 1/2 c. and pour into the pudding.
- Brush the edges of the crust with water. Use the cloth to fold the pastry sides over to cover the filling. Cut away excess dough. Tie cloth with a string.
- Bring a pot (large sufficient to completely enclose the pudding bowl) filled half way with water to a boil. Place pudding bowl in pot - the water should reach up to 3/4 of the sides of the bowl. Cover with lid. Or possibly to mold the pudding to the shape of a baby"s head, remove the nob from the lid of the pot and thread the cloth"s string through the exposed holes. Secure the string to the pot"s handles to suspend the pudding in the pot.
- Boil pudding for 3 1/2 hrs. Make sure the water doesn"t boil away. One hint: place two marbles in the pot with the water. Their pinging will notify you when the water completely evaporates.
- Remove pudding from bowl. Carefully pull away pudding cloth and invert pudding onto a large, heated serving dish. Cut out a top in the pudding"s crust and add in the oysters, mixing them in with a fork.
- This recipe yields 4 servings.
- Comments: A Classic English dish based upon a pudding made at the Exeter Inn, Devon, England.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 634 | |
| Calories from Fat 578 | 91% |
| Total Fat 64.09g | 80% |
| Saturated Fat 35.22g | 141% |
| Trans Fat 0.05g | |
| Cholesterol 241mg | 80% |
| Sodium 387mg | 16% |
| Potassium 217mg | 6% |
| Total Carbs 1.2g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.38g | 0% |
| Protein 9.87g | 16% |
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