Ingredients
- 225g self-raising flour
- pinch of salt
- 100g shredded suet
- 6 - 7 tbsp water
- 300g sausage meat
- 1 onion, finely chopped
- 200g brussels sprouts, finely shredded
- 100ml vegetable stock
- seasoning (especially white pepper)
For the pastry:
- 225g self-raising flour
- pinch of salt
- 100g shredded suet
- 6 – 7 tbsp water
For the filling:
- 300g sausage meat
- 1 onion, finely chopped
- 200g brussels sprouts, finely shredded
- 100ml vegetable stock
- seasoning (especially white pepper)
Begin by making your own pastry. Add the self-raising flour and pinch of salt to a bowl. Add the shredded suet, then you’re going to add about 7 tablespoons of water to bring it to a dough. It should be soft but not sticky.
Roll it out to 1cm thickness and grease a heat proof bowl. Pop two thirds of rolled out pastry into the bowl, saving the other third for the lid.
Now to make the filling. Sausage meat, onion and the sprouts go into a bowl. Don’t forget to season, especially with white pepper, and mix it all together well.
Pop it in the pastry bowl, and pour in the stock (or enough that it appears on the surface of your filling) before popping on the pastry lid. Seal it tightly by crimping the edges. Seal it again with a layer of buttered greaseproof paper, a tight cover of tin foil and then a plate (or string works) to ensure everything is sealed tightly.
Grad a huge saucepan of boiling water and add your pudding dish, until two thirds of the bowl are submerged. Gently steam your pudding for 3 hours (checking occasionally that the water is topped up). Turn out your light spongy suet pudding, and smother in gravy!