Steamed Steak and Kidney Suet Pudding with Hambleton Stout and Onion Juices, Deep-Fried Lindisfarne Oysters

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Preparation info

  • Main dish - 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.

Ingredients

    Method