Herdwick mutton pudding with black pea and caper gravy

Method

1. For the pastry: mix the flour, suet and salt in a large bowl. Make a well in the centre and carefully pour in the cold water. Mix together but do not overwork the pastry. Bring together into a ball and chill in the fridge for at least 1 hour.

2. Rollout the pastry to about 2mm thick. Cut out four 18cm discs and four 12cm discs.

3. For the moulds: grease 4 pudding moulds with mutton fat and lightly coat with plain flour. Place a silicone paper disc at the base of the mould to make sure the pastry does not stick. Line with the larger disc of suet pastry.

4. For the filling: mix together all the filling ingredients and spoon into the pudding moulds.

5. Cover each mould with a suet pastry lid. Crimp the edges of the pastry together and trim off the excess pastry. Wrap the entire pudding in clingfilm.

6. Steam the puddings for 5 hours. Meanwhile make the gravy.

7. For the gravy: gently fry the onions in the butter until golden brown.

8. Add the black peas, rosemary, chicken stock, garlic and a pinch of salt. Braise gently for about 1 hour or until the peas are tender. Taste for seasoning.

9. Add the capers and chopped parsley to the gravy and serve over the mutton pudding.