Serves 6

800 g Boneless lamb

800 g boneless lamb; 125 g mushrooms; 1 tablespoon seasoned flour; 1 onion, finely chopped; 3 carrots, sliced; 125 ml stock or cold water; 1 teaspoon mixed herbs; salt and freshly ground black pepper. PASTRY: 250 p self-raising flour; pinch salt; 180 g suet, 125 ml water. Serves 6. Trim the meat into 1-cm cubes. PASTRY: Sift flour and sett into a bowl and chop or grate in the suet. Mix to a firm dough with cold water. Grease a 15 to 17-cm pudding basin (750 ml capacity). Cut off two-thirds of the pastry and roll into a circle about 1 - 2 cm thick, large enough to fit the inside of the basin. Dust the pastry with flour and fold in half then into quarters. Lift inside basin, point down and unfold carefully, moulding it to fit the bowl. Roll remaining third to make a lid. Shake meat in seasoned flour. Mix with onion, carrots and herbs and seasoning and arrange in basin. Pour in enough cold water to three parts fill bowl. Damp pastry edges, put on lid and seal edges by pinching them well together. Cut a circle of foil twice the diameter of top of basin and make a deep pleat down the centre. Twist under rim of basin firmly and lower pudding into a large saucepan of fast boiling water. Boil steadily 3 - 4 hours. To serve, remove from saucepan, take off foil and wrap a clean, folded napkin round the basin.
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Entered	2019-02-03
Updated	2020-12-22

Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19