This meat and suet pastry dish, similar to a steak and kidney pudding, originates in the heart of the Lancashire cotton industry in the nineteenth century when offcuts of cotton (rags) from the mills were used to boil the pudding in.
Equipment
Weighing scales
Measuring jug
2 large mixing bowls
Cling film
Rolling pin
Large lidded saucepan
Piece of strong cotton or calico (30cm squared)
Colander
String
Preparation method
To make the pastry place the flour in a large mixing bowl and stir in the suet. Pour the milk in and mix thoroughly to make a dough.
Turn out onto a lightly floured work surface and knead for a few minutes until smooth.
Wrap in clingfilm and place in the fridge for 30 minutes.
Place the filling ingredients in a large mixing bowl and stir thoroughly.
Wet the cotton or calico thoroughly, lay on a work surface and sprinkle generously with plain flour.
Lay the floured cotton over the colander.
Roll out the pastry on the lightly floured work surface to create a large circle about 4mm thick.
Lay the circle of pastry over the floured cotton in the colander.
Place the filling ingredients in the centre of the pastry and season well.
Bring the pastry up over the filling and pinch the pastry together at the top to seal.
Bring up the cotton around the pudding, using the palm of your hands to shape the pudding into a sphere. Tie the ends of the fabric securely with a piece of string.
Fill the saucepan with boiling water from the kettle and bring to the boil. Reduce the heat to a simmer and place the pudding in it. Cover with the lid and simmer for 2 hours, ensuring that the water level is kept topped up with boiling water from the kettle.
Remove the pudding from the saucepan, untie, peel off the cotton and place the pudding on a serving dish.
Tip: After you have peeled onions or shallots, cut them in half and remove the inner shoots as they can cause indigestion
