Quote:
Originally Posted by Margaret Pilkington
Kate, My gran used to make them like that too......steak pudding done in a 'rag'.......was more like a rolly poly.......and they were delicious.
She also used to do them in enamel basins and these also had a muslin(or rag) tied around the top......useful for lifting out the hot puds.
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Thanks Margaret .. just couldn't understand how you could get the traditional pie shape. Looked at my mum's book where she did recipe's for me .. did in a basin though, but just with greaseproof paper or a cloth on top. Suppose can put anything there, as long as the water doesn't get in.
She recommended 5 hours steaming time (shoulder steak plus kidney .. yummee). Mind you, suppose was one large one for family of four, 1/2 lb shoulder steak and 2 oz. kidney, what you reckon ?
Mmmm ... can almost smell it ... however, gotta' make my dinner now and my small pizza and salad fades into junk against this.
