Steamed mutton and caper pudding

INGREDIENTS

(serves four)

For the suet paste 450g flour

225g suet
2 eggs
Salt and pepper
Freshly picked thyme
About 4tbs water to mix

For the filling 1 onion, chopped
2 cloves garlic, chopped
50g clarified butter or oil
450g shoulder of mutton meat chopped into 1cm cubes
150ml Madeira
550ml veal jus
Salt and pepper
1 carrot, peeled and roughly chopped
1 stick celery, peeled and chopped
1 leek, washed and chopped
60g baby capers, washed
Chopped parsley

METHOD

Make a basic suet crust dough. Line four 120ml (4oz) pudding basins with butter and chill. Roll out the paste and cut into 6in discs. Use these to line each mould. Cut four smaller discs for the lids.

Sweat onions and garlic quickly in butter and oil. Add mutton and continue to cook until lightly coloured. Add the Madeira and veal jus. Season, and simmer for one hour. Add the vegetables and simmer for one more hour. Then mix in chopped parsley.

While the mix is still hot, spoon into the lined moulds and seal with the lids. Steam on high for 1½ hours.

Remove from the moulds and serve with buttered mixed greens, creamed potatoes and a little parsley purée.