Rag Pudding is a traditional English recipe (from Lancashire) for a classic suet pastry pudding filled with steak and onion that's steamed to cook. The full recipe is presented here and I hope you enjoy this classic English dish of: Rag Pudding.
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The rag pudding is a traditional Lancashire dish for a pudding of suet and meat that resembles a steak pudding except that it has a limp pasty shape. The recipe presented here is a traditional one from Rochdale.
Ingredients:
For the Pastry:
180g self-raising flour
90g shredded suet
pinch of salt
cold water to bind
For the Filling:
180g stewing steak, cubed
1/2 large onion, chopped
salt and freshly-ground black pepper, to taste
Method:
Sift the flour and salt into a bowl, add the suet and stir to mix. Add just enough cold water, a little at a time, to bring the mixture together as a dough. Turn his out onto a lightly-floured work surface then roll out to measure about 22 x 17cm.
Place half the meat in the centre of the pastry, followed by the onion and the remaining meat. Season to taste then dampen the edges of the pastry. Fold the long ends to the middle and seal closed along the edges. Now fold and seal the short ends. Transfer to a piece of muslin or cheesecloth then wrap in this and fasten with string.
Place in a pan of cold water, bring to a boil then reduce to a simmer, cover and cook for about 3 hours (top-up the water as needed).
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