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Steamed kid pudding with pear and walnut salad
Fruit and vegetables
sprig fresh
thyme
2
onions
, finely chopped
2
carrots
, peeled and finely chopped
2 sticks
celery
, finely chopped
2
garlic
cloves, finely chopped
2–3 ripe
pears
, cored and thinly sliced
20g/¾oz mixed leaves, such as rocket, endive,
watercress
Cooking ingredients
225g/8oz
self-raising flour
salt
90ml/3fl oz
sunflower oil
sea salt and freshly ground
black pepper
1 tbsp very good white
vinegar
75g/2½oz
membrillo
, finely chopped
100g/3½oz
walnuts
, roughly chopped
3 tbsp
walnut oil
2 tbsp extra virgin
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
115g/4oz shredded
suet
1 free-range
egg yolk
150–175ml/5–6fl oz whole
milk
butter
, for greasing
Meat, fish and poultry
1kg/2lb 4oz kid, leg and shoulder meat on the bone, trimmed and chopped into 2cm/¾in pieces, bones reserved (can replace with
lamb
or pork if preferable)
150g/5½oz unsmoked streaky
bacon
, cut into 2cm/¾in pieces
Other
4 bay leaves
500ml/18fl oz
red wine
Back to recipe
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