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.