How to Cook Rag Pudding

Serves: 5

Preparation time: 30 mins

Cooking time: 3 ½ hours

Ingredients needed to make Rag Pudding:

• 450 gm ground beef
• 4 large potatoes, chopped into dices
• 1 large onion, peeled and chopped
• 170 gm self-raising flour
• 120 ml milk
• 120 ml port
• 200 gm suet
• 2 tbsp olive oil
• Knob of butter
• 1 tbsp corn flour
• 1 beef stock pot gel

Cooking instructions for Rag Pudding:

• Drizzle oil in a large sauté pan and place the ground beef into it.
• Sprinkle the chopped onion over it and sauté for 6-7 minutes, stirring often and breaking the clumps with the spatula, until the meat browns nicely and onions soften.
• Pour in a bout of port, followed by the stock pot gel and stir them all together along with corn flour until well combined.
• Bring them to a simmer and continue to do so for several minutes or until the rag pudding rolls are ready.
• Place the flour in a bowl and stir in the suet.
• Pour in 6 tbsp water and blend them together into a smooth dough.
• Transfer it onto a lightly floured working counter and knead for a minute to make it softer.
• Flatten it out, using a floured rolling pin, and slice it into five long strips.
• Spoon some of the browned meat mixture along each dough strip and wrap it around the filling.
• Cover the pastry rolls with a piece of clean muslin cloth and tie a kitchen twine around it to secure.
• Lower them into a large pot with enough water to immerse them completely.
• Simmer over slow flame for 3 hours or until the rag pudding is properly cooked.
• Meanwhile, plop the potatoes into another pot of boiling water and cook until they are fork-tender.
• Drain them out into a bowl and add butter, milk as well as salt and pepper into it.
• Mash them together, stirring the mixture at the same time, until they form a smooth mass and set aside.
• Remove the cloth from the puddings and arrange one on each serving plate.
• Serve hot alongside a splodge of mashed potatoes by the side.

Image credit: Wikimedia Commons

 

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