Cooking For 1966 MUTTON PUDDING

Press, Volume CVI, Issue 31135, 11 August 1966, Page 2

Cooking For 1966 MUTTON PUDDING

IBy

CELIA TIMMS)

For a really good sustaining meal, serve mutton pudding to a hungry family for lunch on a cold Sunday, or to warm them on a cold night. SUET CRUST ■ You will need: j lib beef suet I 2 cupfuls flour t teaspoon salt 2 teaspoons baking powder. Method: To make the crust put the suet through a mincer or chop it very finely. Sift together the flour, salt and baking powder. Add suet and blend well either with pastryblender or your fingers. Moisten with a little cold water and turn but dough onto a lightly floured board and roll out into a circle about half an inch thick. FILLING You will need: 2 sheeps kidneys 21b mutton (leg fillet is good for this) 1 tablespoonful chopped parsley Pinch of thyme, or sprig of fresh thyme 2 onions 1 dessertspoonful capers i Beef bouillon cube or I powder Salt and black pepper. Method: Chop kidneys, pre-: viously skinned and cored, into small pieces. Remove any fat from the mutton and cube Add the parsley, thyme and finely chopped onions, chopped capers and season

with black pepper and salt. Pile this mixture into the centre of the round of suet pastry. Draw the edges together and carefully lift into a greased basin large enough to take it easily. Dissolve a bouillon cube in boiling water and pour on top of meat inside the pastry. Draw pastry together again and cover the basin with a greaseproof paper and then a pudding cloth, tieing this firmly. Stand in a pan of boiling water and boil for two and a half to three hours. If you prefer, this can be made by lining the basin with the pastry, reserving sufficient to form a pastry lid-then cover with paper and foil. Serve from basin.