Mutton Pudding is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic steamed pudding of mutton and shallot cooked in a suet crust made with milk. The full recipe is presented here and I hope you enjoy this classic British version of: Mutton Pudding.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
MUTTON PUDDING.
735. INGREDIENTS.—About 2 lbs. of the chump end of the loin of mutton, weighed after being boned; pepper and salt to taste, suet crust made with milk (see Pastry), in the proportion of 6 oz. of suet to each pound of flour; a very small quantity of minced onion (this may be omitted when the flavour is not liked).
Mode.—Cut the meat into rather thin slices, and season them with pepper and salt; line the pudding-dish with crust; lay in the meat, and nearly, but do not quite, fill it up with water; when the flavour is liked, add a small quantity of minced onion; cover with crust, and proceed in the same manner as directed in recipe No. 605, using the same kind of pudding-dish as there mentioned.
Time.—About 3 hours. Average cost, 1s. 9d.
Sufficient for 6 persons.
Seasonable all the year, but more suitable in winter.
Modern Redaction
Ingredients:
1kg boned chump end of loin of mutton
salt and freshly-ground black pepper, to taste
1 batch suet crust made with milk
1 shallot, finely minced
Method:
Cut the meat into thin slices and season with salt and black pepper. Prepare the crust according to the recipe and use the majority to line a pudding basin.
Add the mutton slices and the shallot then pour in water to nearly fill up the dish. Cover the top with the remaining crust, pinching the edges to seal then cover the pudding basin and pie top with foil (allow room for expansion) then place in a steamer basket and cook over boiling water for about 4 hours (top-up the water as needed).
When done, remove the foil covering then invert the pudding onto a plate, slice into wedges and serve immediately.
