Calves' liver, bacon and mushroom steamed pudding

Method

1. Line a greased 1.75 litre pudding bowl with three-quarters of the suet pastry. Reserve the rest for the lid.

2. Cook the potato cubes in boiling salted water until almost tender.

3. Cook the carrots in the same way.

4. Blanch the peas in boiling water, then drain and place in a bowl with the potato and carrots.

5. Heat half the oil in a pan and cook the onions until softened. Add the bacon and cook until crisp.

6. Lightly flour the liver. Heat the remaining oil in a pan and brown the liver. Add the mushrooms, onion and bacon, balsamic vinegar, butter, wine, beef stock and thyme to the pan and mix to combine. Add to the vegetables in the bowl and allow to cool.

7. Spoon into the pudding bowl lined with the suet dough and place the lid over the filling and fold the border over. Press the dough together securely to seal. Cover the pudding with a double piece of buttered foil, pleated in the middle. Tie in place with string.

8. Place the pudding on an upturned plate in a large pan filled with boiling water to come halfway up the pudding bowl. Cover and steam for 1 hour 30 minutes- 2 hours, topping up with boiling water occasionally so not to let the pan boil dry.

9. To serve: turn out the pudding onto a large warm plate. Cut a wedge of the pudding and place on a serving plate with mashed potatoes and a spoonful of peas.

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Ingredients

1 Maris Piper potato, cut into 2.5cm cubes
2 Carrots, cut into 2.5cm cubes
250g fresh peas
2 tbsp Olive oil
2 Onions
1 garlic clove
1 tbsp Flour
225g calves' liver, cut into 2.5cm cubes
150g button mushrooms, sliced
150g smoked streaky bacon, cut into lardons
2 tbsp Balsamic vinegar
25g unsalted Butter
100ml Red wine
100ml beef stock
1 tbsp finely chopped Thyme
Olive oil

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