Name: Steamed Steak and Kidney Suet Pudding with Hambleton Stout and Onion Juices, Deep-Fried Lindisfarne Oysters
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: Serves six
Cuisine: United Kingdom
Ingredients: salt; 140 ml water; 250 g plain flour; 675 g chuck/shoulder steak, diced; 500 ml Hambleton stout; water; 125 g suet, minced, from kidney fat; seasoned flour; 6 Lindisfarne oysters; cornflour; ½ tsp thyme leaves; 20 grelot onions, peeled and roasted; 200 ml veal stock; 50 g beef dripping; baking soda; 225 g onion, finely chopped; 225 g ox kidney, skinned and cored; malt vinegar; 1 tsp thyme leaves; 1 egg; Hambleton stout; 500 ml beef stock; 100 g celery, finely chopped; 15 g flat-leaf parsley, chopped; 10 ml Worcestershire sauce (good splash)

Preparation info

Serves
six

Difficulty
Complex
Ready in
4 hr

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

In times gone by, when oysters were cheaper than meat, they were used to supplement the more expensive beef, which would have soaked up their juices in Victorian times. Like many things, times and expenses have changed. Suet puddings on a cold, wintry day... dark local ale juices... Atop the pudding, we place a deep-fried oyster. These come from the bleak and beautiful shores of Lindisfarne, harvested on the edge of the North Sea in the shadows of Holy Island on the Northumbrian coast.