I import my HP [Houses of Parliament] Sauce- it's not to everyone's taste, I know....
Suet pudding is my favorite. Here's a recipe.
http://www.deliaonline.com/how-to-cook/baking/how-to-make-suet-pastry.html Suet is the very hard crumbly beef fat found around the kidney area in a carcase. It was used as a pudding / pie shortening to eke out meagre supplies of meat, so it's akin to Yorkshire Pudding, Pizza or Spaghetti with a sauce. If using fresh suet, you need to remove the fibrous adipose tissue and broken blood vessels by ripping the suet up by hand. Chop the cleaned suet finely - 1/4" chips. My butcher gives it to me for free, as the French don't eat it - and as far as I'm aware, neither does anyone else but us older limeys. You may need to visit a specialty butcher. Lard won't work, and for heaven's sake, don't use bird suet- it's full of chemicals and is likely rancid!!
Fillings: Apple [peel, core, chop, add sugar] is my favorite, steamed for at least 3 hours, when the apple will go pink. My Auntie Gussie, sadly departed these 60 years, used to make fabulous puds when I was a lad. She steamed her "4 pint-ers" all day in the wash-tub boiler! The resultant pudding was as light as a Victoria sponge cake.
Chopped bacon is excellent. Steak is also good, chopped up in chunks, with just a little water and seasoning added before sealing the lid to make some gravy. Steam for 2 1/2 hours to get tender meat, [depends on the type of steak]. Don't let the steamer boil dry. Brits usually add chopped kidney, but that's not to all American's taste. Warning: 6000 calories a slice!
Suet puddings MUST be eaten hot. Once cold they are, frankly, just absolutely horrible - so woff the lot while it's hot! As to lumpy custard- just get your kids to make it- never fails!
