Cooking British classics: Oxtail pudding recipe
A suet pudding crammed full of flaky oxtail and guinness gravy
A savoury pudding for a main course is a very British thing and sounds kind of weird to everyone else in the world but have no doubt, it is a very delicious thing indeed. This one is simply full of oxtail and gravy but the most notable known pudding is steak and kidney.
Suet is the fat around the kidneys and it is mixed with self raising flour at a ratio of one part suet to two parts flour to make the pastry. The pudding bowls are then lined with pastry before filling with the meat and gravy and then topped and sealed with a pastry disc. To finish the cooking the puddings are then steamed for half an hour before serving. For a bit of visual stimulation I like to inject more gravy in the top of the pudding so it overflows like in the picture.
I served this pudding with some vichy-style vegetables and Amanda M's delicious potatoes gratin.