Not so much a recipe, more a work of artisanal art. But still keeping in with the theme of this week’s Recipe Shed: MINCE.
This is the great north Manchester delicacy, Rag Pudding, which my dad cooked for me during my visit this week. In a nutshell, it’s mince, wrapped in suet pastry, which you then cook in its packaging (today, that’s sellophane wrapping, but it used to be muslin cloth – hence the term Rag Pudding).
I don’t have a recipe for it, except to note that it is made of pure ingredients: minced beef, beef suet, salt and pepper. And that’s about it. And it’s bloody gorgeous.
Serve with my dad’s homemade mushy peas, chips and Harry Ramsden’s chip shop curry sauce (or make your own from the katsu recipe I posted two weeks ago) and you have a pretty perfect meal. Works best after five-six pints of Holts bitter!
Feast your eyes…