Mutton Pudding
Ingredients
Directions
Prepare the filling
Trim the mutton of fat and cut it into pieces.
Mix the mutton with the sliced kidneys.
Assemble and boil
Sprinkle fine herbs over the meat as you layer it into the crust.
Boil the pudding for a shorter time than other puddings, following the same method.
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 bulk of the filling and provides the rich, savoury flavour of the meat.
- Kidneys
- Add a deeper, slightly mineral meaty flavour to the mutton.
- Fine herbs
- Add aroma that perfumes the meat as it cooks.
- Crust
- Encloses the filling and holds it together while the pudding boils.
The step that matters
Boiling for the shorter time. Boiling for longer than needed can toughen meat and make it dry. Because this pudding needs less time than other puddings, following the shorter time avoids overcooking the filling while the crust still cooks through.
“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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