Scottish Vegetable and Meat Pudding recipe
|Prep time||15 minutes|
|Cook time||3 hours|
|Total time||3 hours, 15 minutes|
|Meal type||Lunch, Main Dish|
|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.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 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)
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.
Roll the dough out on a floured board and use three-quarters to line a 2 pint (1200ml) pudding basin.
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.
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.
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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