Steamed Ham and Turkey Pudding

Richard Corrigan has a novel way of dealing with those leftovers.

Ingredients


  • suet pastry:
  • 300 g self raising flour (sieved)
  • 150 g suet (shaved or very finely minced)
  • 1 tblsp baking powder (sieved)
  • 140 ml cold water
  • filling:
  • 25 g butter
  • left over turkey and ham (cut into chunks)
  • 25 g flour
  • 600 ml stock
  • 100 ml cream
  • 1 leek cut into ½ cm rounds
  • bunch of tarragon (chopped)

Method

  1. To make the suet pastry:
  2. Sieve the flour and baking powder into a bowl rub the suet into the flour mixture.
  3. Make a well in the centre and pour in the water mix with a knife until all the water is worked into flour. Knead the pastry and cut about a third and leave to one side.
  4. Roll the larger piece out to fit the pudding bowl.
  5. Grease the inside of the pudding bowl and line with the pastry. With the other piece knead and roll out and cut to fit the top of the bowl.
  6. To make the filling:
  7. Melt the butter, add the flour bring to a paste, remove from the heat and add the liquid. Stir continuously to remove any lumps. Return the heat, stirring continually to ensure there are no lumps.
  8. Add the turkey, ham, cream, leek and tarragon heat through. Pour the heated meat and vegetable sauce into the lined pudding bowl don’t fill to the top.
  9. Cover with the piece of pastry for the top of the bowl. Seal the two pieces of pastry together with some water.
  10. Cut a disk of greaseproof paper out and brush with some oil or butter, place on top of the pastry.
  11. Place a doubled over piece of tin foil on to of the greaseproof paper and tie with string. Put the pudding bowl into a saucepan and fill ½ way with water and bring to the boil, keep the pot boiling for one and a half hours. Top up the water as necessary.
  12. Remove the sting, tinfoil and parchment from the pudding bowl. Turn the bowl upside down and slide the pudding out.
  13. Serve immediately.




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