This tasty lamb dish served in individual pastry crusts needs a little time and patience – but the end result is worth it!
- 4 x 4oz pudding basins
- Suet crust
- 6oz prepared suet
- 12oz self-raising flour
- ½ tsp salt
- 1 tsp baking powder
- For the spicy lamb filling
- 1 lb lamb, (ideally organic and reared locally), chopped into approx. 1-inch pieces.
- 2 hard eating pears- preferably Worcester Black Pear, otherwise Conference Pears
- Half a pint locally produced Perry
- 1 tin chopped tomatoes
- 1 large onion diced
- 2 cloves garlic, crushed
- 2 tbsp Worcester sauce
- 1 heaped tsp each of powdered cinnamon, cumin, ginger and salt
- 2 tbsp extra-virgin olive oil
- Approx ½ pint water
- 1 tbsp plain flour
- Pepper to taste
- For the sauce
- 4 fl.oz Perry
- 1 tsp Worcester sauce
- 1 handful chopped coriander
Pre-heat oven to 200ºC.
To make the spicy lamb filling, toss the lamb in the cinnamon, ginger, cumin and salt. Peel pears and chop into half-inch pieces.
Heat oil in a pan, add the tossed lamb and sauté until lightly browned.
Reduce the heat and add onions and garlic. Cook gently for 1 min then gradually add tomatoes, Worcester sauce and pears. Add enough water in order to obtain a coating-type consistency. Cover with a casserole lid and transfer to the heated oven. Cook for 15 mins at 200ºC, then reduce heat to 150ºC and cook for a further 1 hr to 1 hr 30 mins until the lamb is tender but still maintains its shape.
To prepare the suet crust, grease the pudding basins well with butter and place on one side.
Take a large bowl and mix the suet together with the sieved flour, baking powder and salt. Gradually add sufficient water to bind the pastry together. Place the pastry on a floured board and knead into a ball. Divide the pastry into 4 pieces. Cut off a quarter from each piece for the pudding and make sure you roll the pastry forwards not sideways. Each piece of pastry must be large enough to cover the inside of the basin. Proceed to line all the basins the same way. Roll out 4 pudding tops and place on one side.
When the lamb is cooked, season to taste and allow to cool before filling the suet crusts. Meanwhile, place steamer on the hob to boil.
When the filling has cooled, use a perforated ladle to remove the meat and pears from sauce and transfer to the suet crusts. Place the suet lids on top, carefully pinching the pastry to ensure there are no gaps. Cover each suet crust with a double layer of foil. Secure the foil with string round the top of each basin and make a handle with another length of string in order to lift out the pudding from the steamer. Steam for 1hr and 30 mins.
Place the remaining sauce in a pan and add Worcester sauce and coriander. Taste and add seasoning as necessary.
To serve, carefully invert the pudding by turning it upside down. Add the sauce and serve with baby new potatoes, French beans, baby carrots and sweet corn.