Name: Steamed mutton and onion suet pudding with crushed swede
Total time: 6 h 35 min
Ingredients: 1 shoulder of mutton; 1 dash of rapeseed oil; 3 onions, diced; 6 large carrots, diced; 1 head of celery, diced; 1 bulb of garlic, peeled and diced; 10 sage stalks; 10 plum tomatoes, chopped; 750ml of white wine; 5l chicken stock; 1000ml of veal glace; salt; 1 handful of white peppercorns; 400ml of lamb stock; 60ml of double cream; 25g of grain mustard; salt; white pepper; 600g of onion, sliced and caramelised; 1 dash of rapeseed oil; 4 tbsp of parsley, chopped; 4 tbsp of sage, chopped; 600g of self-raising flour; 300g of shredded beef suet; 400ml of water; butter for greasing; salt; 2 swedes; 50g of butter, diced plus extra to serve; salt

Steamed mutton and onion suet pudding with crushed swede

by Adam Gray

Ingredients

Fresh Meat

1 shoulder of mutton
1000ml of veal glace
400ml of lamb stock
300g of shredded beef suet

Oils & Vinegars

1 dash of rapeseed oil
1 dash of rapeseed oil

Salad & Fresh Herbs

1 head of celery, diced
10 sage stalks
4 tbsp of parsley, chopped
4 tbsp of sage, chopped

Beverages

750ml of white wine
400ml of water

Spices & Dried Herbs

1 handful of white peppercorns

Dairy

60ml of double cream
butter for greasing
50g of butter, diced plus extra to serve