Originally Posted by Ishbel
I'm one of the few UK based members here - so much of my early input here was to post traditional British dishes - not just Scottish ones! Everything from toad in the hole to clootie dumpling
And quite right to
I used to live in Bedford and am posting this curios recipe that I must admit pinched it from the web. I thought it might be of interest
This unique complete meal - savory at one end, sweet at the other - was made for Bedfordshire farm workers to sustain them through long, hard days out in the fields. This boiled suet meal is best eaten hot, with gravy and vegetables with the savory, and home-made custard with the sweet.
List of Ingredients
Butter - 25g (1 oz)
Onion - 1, finely chopped
Stewing steak - 450g (1 lb), diced
Ox kidney - 110g (4 oz), cleaned, skinned, cored and diced
Salt and freshly ground black pepper
Suet pastry - 450g (1lb)
Cooking apples - 2 large, peeled, cored and diced
Raisins - 75g (2 oz)
Sugar - 2 tbsp
Melt the butter in a frying pan and gently brown the onion, steak and kidney. Season well with salt and pepper.
Roll out the suet crust into a rectangle and cut off a thin strip from the shorter side. Place it in the middle to divide the pastry into two equal parts.
On one half, spread the meat mixture. On the other half place the apples, raisins and sugar.
Roll the pastry up gently like a Swiss Roll. Moisten and seal each end.
Wrap the roll loosely in greased foil and place in a large saucepan.
Cover with boiling water and simmer for 1½ hours, adding more water if necessary.
Serve the savoury end first, with vegetables and gravy. Re-wrap the remaining end and keep warm until required, then serve with custard.