Turkey Suet Pudding
"An indulgent, turkey suet pudding, with zesty lime freshness to lighten this flavourful pudding"
- To make the pastry put flour, baking powder, rubbed sage and mustard powder in a bowl and mix together. Add the suet and gently rub until a breadcrumb consistency is formed. Slowly add the milk, cutting it in with a knife until the mixture comes together as a soft dough.
- Set aside ¼ mixture which will be the lid of the pudding, roll the rest of the dough and line a lightly buttered pudding bowl, roll out the top and chill with the lined basin.
- Combine the turkey, root vegetable left overs, gravy, tarragon, lime zest and juice, buttered leeks and correct seasoning.
- Pour the turkey mix into the lined basin, brush the rim with milk, top and seal the top.
- Cover the lid with a circle of baking paper. Take a piece of aluminum foil and fold a thick pleat into it. Mould it around the top of the pudding, tie with cook's string or secure with a sturdy elastic band. Sit the pudding bowl on an upturned saucer in the bottom of a large, lidded pan. Pour in enough boiling water to come halfway up the side of the bowl. Put a lid on the pan and bring to a simmer. Reduce the heat to low and let the pudding steam for 2 hours. Top up the boiling water, if necessary, so the pan doesn’t boil dry.
- To serve, remove the foil lid and run a palette knife around the rim of the pudding. Turn out onto a plate and serve piping hot.
For the filling
500g diced cooked turkey, chipolatas or diced cooked vegetables.
500ml turkey gravy.
1 lime zest and juice.
1 bunch tarragon, picked and chopped.
1 leek, 10mm dice, gently soften in a hot pan with 25g unsalted butter - this can be optional dependent of the vegetable left overs.
For the pastry
225g/8oz self-raising flour, plus extra for dusting.
1 tsp baking powder.
10 leaves for picked, chopped sage.
10g mustard powder.
100–150ml/3½–5fl oz. milk.
Butter for greasing.
Prep time: 1 hour
Cooking time: 1.5 hours