Essex meat layer pudding recipe

Essex Meat Layer Pudding recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Essex meat layer pudding recipe is a traditional dish that originates from the county of Essex in England. This hearty and comforting dish consists of layers of succulent meat, such as beef or lamb, mixed with onions, herbs, and spices. The meat mixture is then encased in a rich suet pastry and steamed to perfection. This recipe is perfect for those looking for a classic British comfort food experience.

Keywords: Essex, meat, layer pudding, traditional, comfort food.

Essex meat layer pudding recipe details

Essex meat layer pudding recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

	For the pastry:
170 g	flour
¼ tsp	salt
90 g	suet, shredded
½ cup(s)	cold water
	For the filling:
1 tbsp	butter
2 medium	onions, sliced
230 g	pork, minced
230 g	chicken, minced
1 tsp	sage, dried
¼ tsp	oregano, dried
1 tbsp	chives, chopped
¼ tsp	celery salt
	salt and black pepper
1 tbsp	flour
2	egg yolks
2 tbsp	double cream

Instructions

Into a bowl sift the flour and the salt, then crumble in the suet. Add water and knead until you get a firm dough. Wrap into kitchen foil and refrigerate for 10 minutes.

In a skillet sauté the onions in butter until lucent. Add the minced meats, herbs and flour. Season with celery salt, salt and pepper. Cook stirring for 5 minutes then remove the skillet from the heat. In a small separate bowl mix together the beaten egg yolks and the double cream then stir the egg mixture into the meat. Cook stirring for a further 5 minutes.

Grease a pudding basin with butter. On a lightly floured surface roll out the pastry to 0.5cm thick. Cut out a circle to fit into the bottom of the basin. Then put the circle in place. Spoon a layer of meat mixture, approximately 4 cm on the pastry layer, then layer another sheet of pastry on top. Again, put the meat in between next layers. Continue and finish with a layer of pastry.

Cover the basin. Place the pudding basin into a pot of boiling water so that the water comes up to about 3/4 of the basin. Place the lid of the pot on and allow to steam for 4 hours.

Turn out the pudding and serve with vegetables.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 4 hrs 15 min
Resting time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a