Name: Lamb & chunky veg steamed pudding
Total time: 5 h 20 min
Yield: 1
Ingredients: 400 g lamb neck fillet cut into 5cm dice; olive oil; 2 leeks; 2 carrots; 200 g swede; 1 teaspoon English mustard; 1 teaspoon mint sauce; 1 heaped tablespoon plain flour; 250 ml red wine; 1 litre organic beef stock; 350 g self-raising flour; 175 g unsalted butter (cold) plus extra for greasing

Lamb & chunky veg steamed pudding

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Total Time:
5 hours 20 minutes

Flavorful steamed lamb pudding with red wine gravy - a delicious centerpiece for sharing.

Ingredients:

400 g lamb neck fillet cut into 5cm dice
olive oil
2 leeks
2 carrots
200 g swede
1 teaspoon English mustard
1 teaspoon mint sauce
1 heaped tablespoon plain flour
250 ml red wine
1 litre organic beef stock
350 g self-raising flour
175 g unsalted butter (cold) plus extra for greasing

Instructions:

Sear 400g diced lamb neck in a large casserole pan with 1 tbsp olive oil over medium-high heat for 5 minutes, stirring regularly. Add 2 leeks, 2 carrots, and 200g swede cut into 3cm chunks. Cook for 10 more minutes until starting to soften. Stir in 1 tsp English mustard, 1 tsp mint sauce, and 1 heaped tbsp plain flour, cook for 2 minutes. Pour in 250ml red wine and let it bubble. Add 1 litre beef stock, simmer on low for 1 hour until lamb is tender and sauce is glossy. Cool completely. For the pastry, sift 350g self-raising flour into a bowl, add 175g cold butter and work into breadcrumbs. Mix in 150ml cold water to make a dough, rest in the fridge for 10 minutes. Grease a 1.5 litre pudding bowl with butter. Line bowl with pastry, fill with lamb stew. Top with pastry, seal edges. Cover with greaseproof paper and foil, tie securely. Boil in a deep pan of water for 3 hours. Warm reserved gravy and serve with steamed greens. Enjoy!

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