Rosie’s Recipe

Airgun World - - Contents -

When com­fort food is re­quired, you can’t beat an old-fash­ioned suet pud

It’s been one of those weeks when the weather’s been cold and mis­er­able even though we’re sup­posed to be ap­proach­ing spring­time, and things have gone wrong on a reg­u­lar ba­sis. Some­times, it seems that prob­lems form in a clus­ter, just to test our re­silience, but there’s al­ways a sil­ver lin­ing – com­fort food. I al­ways cook when I’m fed up (or happy) any­way, and I needed to cre­ate a recipe for you lot, so I raked through the freezer, found some squir­rel meat al­ready cooked, then stood in front of an open larder door and waited for in­spi­ra­tion.

It didn’t take long be­fore I came up with this roly-poly pud­ding – calorific as you like, but warm­ing, tasty and con­sol­ing on a chilly, grey day. It will soon be time for salad, lean meat and fresh fruit, so this is a kind of last gasp con­tri­bu­tion to­ward my ‘win­ter layer’, be­fore I at­tempt to force my­self into last year’s sum­mer clothes and re­alise that the time for low calo­rie food has ar­rived. That usu­ally lasts for a for a month or two, un­til deep-fried fish and chips, Pimms, and ice cream come into play in my lo­cal beach cafés.

This ‘meat pud­ding’ takes a lit­tle time to cook, but is so worth it – and you can cheat, if you’re in a hurry, by cook­ing it in a mi­crowave for about 10 min­utes, but you won’t have the ‘bloom’ on top and it’ll go rock-hard when it’s cold. I’d go for steam­ing ev­ery time. I

Serve with veg for a sat­is­fy­ing sup­per.

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