Red Pudding

Name: Red Pudding
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 serving
Cuisine: British
Ingredients: 100 g beef mince; 50 g pork mince; 15 g shredded beef suet; 25 g rusk; 10 g plain flour; 1 tsp fine salt; 0.5 tsp ground white pepper; 0.25 tsp ground mace; 0.25 tsp ground coriander; 1 pinch grated nutmeg; 0.5 tsp bright red food colouring; 40 g plain flour; 0.25 tsp fine salt; 0.5 tsp baking powder; 60 ml cold water or lager; 1 litre sunflower oil

The chip shop classic from central Scotland: a spiced beef and pork sausage bound with suet and rusk, tinted its trademark scarlet, steamed firm, then dipped in chip shop batter and deep fried until crisp. Eaten hot from the paper.

Snacks Lunch & dinner 25g+ protein

55 min25 prep · 30 cookMedium1074 kcalper serving

Method

In a bowl, combine 100 g of fatty beef mince, 50 g of pork mince and 15 g of shredded beef suet with 25 g of rusk and 10 g of plain flour.
Add 1 tsp of fine salt, 0.5 tsp of ground white pepper, 0.25 tsp of ground mace, 0.25 tsp of ground coriander, 1 pinch of grated nutmeg and 0.5 tsp of red food colouring. Work everything with your hand for 3-4 minutes until the mixture is sticky, uniformly scarlet and starting to cling to itself — that stickiness is what holds the pudding together.
Wet your hands and roll the mixture into a smooth, blunt-ended sausage about 15 cm long and 4-5 cm thick. Wrap it tightly in cling film, twisting the ends firmly like a cracker so it keeps its shape.
Set the wrapped pudding in a steamer, or lower it into a pan of barely simmering water, and cook 20 minutes, until firm to the squeeze and springy rather than soft. Lift out, cool to room temperature, then chill at least 30 minutes — a cold, set pudding is essential or the batter will slide off.