Venison and Port Steamed Pudding


So I spent three days prepping and cooking this steamed pudding… three. days! And this is the best the pudding actually looked..!

I’m sure to even an untrained eye it is apparent that this pudding is over-stuffed, ready to explode, fit to burst … right ?? But regardless of “all the signs” … I mean the top is domed by at *least* two inches … I still tried to turn it out, which resulted in …? … A pile of meltingly fine meat in the biggest puddle of silky smooth, unctuous, delicious gravy with a suet pastry cap perched uselessly on top. It looked a mess. Utter mess.

Three days … three bloody days!

It was delicious, don’t get me wrong, but I may as well of made a pie rather than Steam It For Four Hours!!

The recipe is here: if you want to try your hand at making a delicious pudding. Good luck!

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