Scottish Vegetable and Meat Pudding recipe

Scottish Vegetable and Meat Pudding recipe
Serves 4-6
Prep time 15 minutes
Cook time 3 hours
Total time 3 hours, 15 minutes
Meal type Lunch, Main Dish
Allergy list Wheat
Misc Serve Hot
Region British
Description A delicious meat and vegetable steamed pudding that would have been popular as a family meal during the war; the meat is padded out with tasty seasonal root vegetables and the suet crust is made from a combination of flour and oatmeal, for a nutty taste and texture. Serve with gravy and steamed seasonal vegetables.
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Ingredients

Imperial | Metric | USA

Converted from metric

Filling

  • 7.9oz strewing steak
  • 10.5oz mixed vegetables (such as carrots, swede, potatoes, turnip, leeks, onions and celery. I used a bag of Scotty Brand prepared Casserole Vegetables)
  • 2 tablespoons parsley (chopped)

Pastry


Directions

Step 1

Mix the flour, oatmeal, baking powder, salt, pepper and suet together and then add enough cold water to make a dough with a soft rolling consistency.

Step 2

Roll the dough out on a floured board and use three-quarters to line a 2 pint (1200ml) pudding basin.

Step 3

Dice the meat finely and mix with the prepared vegetables.

Add 3 to 4 tablespoons of water to the filling mixture and season well.

Spoon the filling into the pastry lined pudding basin and then roll out the remaining dough to form a lid.

Step 4

Moisten the edges of the edges of the pastry lid and put into position on top of the pie, crimping the pastry together around the edges to form a tight seal.

Step 5

Cover with margarine paper or greased baking parchment, and add a lid if using a plastic steamer.

Place in a steamer and steam for 2 1/2 to 3 hours, making sure the water is topped up regularly with boiling water.

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e.g. Add half a chopped onion, use less butter, shake not stir...

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