Mutton Pudding with Lancashire Black Peas | Paul Hollywood's Pies & Puds

suet

🥗Healthier: vegetable shortening

💰Cheaper: butter

Vegetable shortening is lower in saturated fat than suet.

black peas

🥗Healthier: green split peas

💰Cheaper: yellow split peas

Green split peas are a healthier alternative with similar texture.

Combine 2 parts self-raising flour, 1 part suet, a little bit of water, and a pinch of salt in a bowl.

Mix the ingredients together to form a dough.

In a separate bowl, combine diced mutton, mutton bacon, and sliced kidneys.

Add black peas to the mutton mixture.

Pour a little water over the mutton mixture to create gravy.

Line a pudding basin with the suet pastry.

Moisten the pastry with a little water before rolling it out for the top.

Cover the pudding basin with silicone paper or greaseproof paper, crimping it around the edges.

Secure the paper with string.

Steam the mutton pudding in a pan on the stove for 4 hours.

Check the sauce and add capers and chopped parsley to the gravy before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens