Servings:

four

Level of difficulty:

Easy

Ingredients

250g Organic salt Marsh Lamb (Diced)
2 Organic Salt Marsh Lamb Kidneys (Diced)
1 Carrot (Diced)
1 stick of Celery (diced)
50g Diced Onions (Bruniose)
2 Gloves of garlic crushed
1dsp Tomato puree
8floz Chicken stock
3 Sprigs rosemary
4floz cold water
125g suet mix
250g Self-raising flour

Method

1.In a heavy saucepan sweat onions and Gallic till golden and season with salt and pepper. Add Salt marsh Lamb until sealed, add teaspoon of plain flour and mix. Add tomato puree and stir and slowly add chicken stock. Now add your kidneys, Carrots and celery and gentle simmer for 45 minutes.

2,Pour suet mix and self-raising flour into a mixing bowl, and in a liquidizer add water and rosemary and blitz until green. Slowly add water to the mixing bowl until the mix becomes dough. Roll out your dough on a lightly floured surface and cut a circle big enough to fill a ramekin dish with some hanging over the sides.

3Butter the inside of a ramekin dish and line with cling film and then line with the suet dough. Fill the centre with your Organic lamb casserole and fold over the suet mix to make a complete seal. Then twist the cling film to create another seal.

4,Place your ramekins in steamer or false Bain Marie on to of the cooker and steam for 45 minutes. Remove from steamer, take your suet pudding out of the cling film and serve with Bubble and squeak, pernoid glazed carrots and onion Gravy.