How to Cook Rag Pudding

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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