And for the sophisticated palate! -

My Mum's Sheeps' Brain and Tongue Pudding. [Linked Image]

Note; a meat-pudding is not a dessert in the UK!

3 Sheeps brains, 3 sheeps tongues,
salt.
Soak brains in salt water for 30 mins, remove blood and membranes by rubbing with salt.
Simmer tongues for 5-10 mins in salted water, then skin and slice them.

6 oz plain flour, 3 oz finely chopped beef suet, 1 teaspoon baking powder, 1/4 teaspoon salt. Water
Make a stiff suet dough, mixing dry ingredients, then adding water. It is sticky, but fun!

Line a big greased china pudding basin with 1/2" of dough, place meat/brains, sliced, in alternate layers, with some sliced hard-boiled egg, plenty of salt and pepper and cover with a dough lid. It should be about half full, as it will rise.
Pierce the lid, fill the pudding with water and reseal the top. Don't use gravy browning or stock.

Tie a clean [boiled] cotton cloth over the basin, or use aluminum foil, then cook the pudding for at least 3 hours & 30 mins in a steamer. No, you can't use a microwave oven!

For the faint hearted, use cubed steak, or 50-50 steak and ox-kidney, or my favorite is just peeled apple slices and sugar syrup filling as a dessert - don't fill the pudding with water for fruit suet puds. Apple suet-pud steamed for 3.5 hours is nectar, the apple turns pink. Nice with custard.
Warning- eat it hot, as cold suet-pudding is like eating a bowl of solid lard.


Lovely! 6000 calories a helping!

Or, what about a nice boiled lamb's head? [Linked Image]
God's truth, Ma used to brush their bloody teeth!!!

How did we ever survive the War?

Alan

Wood work but can't!