Mutton Pudding
Ingredients
Directions
Prepare
Prepare the mutton by trimming off all fat.
Slice the kidneys and mix them with the mutton.
Assemble and cook
Sprinkle the mixture with herbs as you layer it into the crust.
Boil the pudding for a shorter time than other puddings.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Mutton
- Forms the main body of the pudding, supplying its savoury meat flavour and texture.
- Kidneys
- Add a rich, savoury flavour and a firmer, meaty texture to the filling.
- Herbs
- Add aroma and a fresh, savoury note that lifts the meat.
- Crust
- Encloses the filling and holds in moisture while the pudding boils.
The step that matters
Boil for the shorter time. Boiling longer than needed toughens the meat and dries out the filling, so the pudding should be cooked for less time than other puddings.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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