Steamed kid pudding with pear and walnut salad

This delicious savoury pudding features tender kid meat complemented by a vibrant pear and walnut salad. The rich, hearty pudding pairs perfectly with the fresh, crunchy salad, offering a balanced and satisfying meal ideal for a leisurely family dinner or special occasion.

This dish scores a Nutri-Score C, reflecting a hearty and satisfying meal that includes nutrient-rich meat and vegetables but contains some higher fat components like streaky bacon and suet pastry. Moderation and balance are key.

Method

Prepare the Suet Pastry (30 mins to 1 hour)

1. Sift the flour: Into a wide bowl, sift 225g self-raising flour.
2. Add suet and salt: Stir in 115g shredded suet and a pinch of salt.
3. Mix wet ingredients: Beat 1 egg yolk with 150–175ml whole milk.
4. Form dough: Pour the egg yolk mixture into the flour and suet. Mix to form a soft dough then cover and set aside.

Prepare and Braise the Meat (1½ hours plus cooling)

1. Season meat: Season 1kg chopped kid meat and 150g bacon pieces with salt and freshly ground black pepper.
2. Bundle herbs: Tie a sprig of thyme and 4 bay leaves together into a small bouquet garni.
3. Brown the kid: Heat half the sunflower oil in a wide heavy-bottomed frying pan over high heat. In batches, fry the kid meat until golden crusted all over. Transfer to a colander set over a bowl to drain.
4. Cook the bacon: Fry the bacon strips for 2 minutes until crisp, then set aside.
5. Sauté vegetables: Add remaining oil to the pan and lightly brown chopped onions, carrots, celery, and garlic.
6. Add liquids and bones: Return the meat to the pan along with bacon, herbs, and bones if using. Pour in 500ml red wine and season.
7. Add water and simmer: Top up with water just to cover the ingredients. Bring to a simmer and skim off any foam.
8. Braise: Cover and cook gently for 1½ hours until the kid meat is tender. Remove from heat and allow to cool.

Assemble the Pudding and Steam (2½ hours steaming plus cooling)

1. Prepare basin: Butter a pudding basin around 18–20cm x 12–15cm (7¾in x 4¾in).
2. Roll pastry: Roll out two-thirds of the suet pastry and line the basin. Roll out remaining pastry to fit as a lid.
3. Fill basin: When the braise is completely cooled, transfer it into the pastry-lined basin. Cover with the remaining pastry and pinch edges to seal.
4. Wrap pudding: Cover with greaseproof paper and then two layers of foil. Tie tightly with string.
5. Steam pudding: Place the pudding basin on an inverted plate in a large lidded pan with simmering water coming two-thirds up the basin. Seal pan tightly and simmer for 2½ hours, topping up water as needed.
6. Finish: Remove pudding from heat and bowl from pan. Remove foil and paper, tie a napkin around the bowl, and bring to the table.

Prepare the Pear and Walnut Salad (5-10 minutes)

1. Toss pears: In a large bowl, toss sliced pears with 1 tbsp white vinegar to prevent browning.
2. Add membrillo and walnuts: Sprinkle in finely chopped membrillo and roughly chopped walnuts.
3. Add leaves and dress: Add mixed salad leaves, a pinch of salt and pepper. Drizzle with walnut oil and extra virgin olive oil.
4. Toss and serve: Mix gently, taste and adjust seasoning as needed. Serve alongside the steamed kid pudding.

Suggested Wine Pairing

• Pinot Noir: Light and fruity red wine to balance the rich meatiness of the pudding.
• Chenin Blanc: Crisp white wine that complements the fresh acidity in the salad and the hearty pudding.
• Côtes du Rhône: Medium-bodied red wine with spicy notes matching the savoury pudding and tangy salad.

What can you serve with this

1. Roasted root vegetables: To echo the earthiness of the pudding and add texture.
2. Buttery mashed potatoes: A smooth side that pairs beautifully with the rich meat and sauce.
3. Crusty country bread: Perfect for soaking up any braising liquid or juices.

FAQs for Steamed kid pudding with pear and walnut salad

• Can I use other meats besides kid? Yes, lamb or pork are excellent alternatives in this recipe.
• Is the suet pastry difficult to make? No, it is straightforward to mix and roll, just handle it lightly to keep it soft.
• How long should I steam the pudding? About 2½ hours, making sure to keep an eye on the water level to prevent drying out.
• Can I prepare the pudding ahead of time? Yes, it can be assembled and refrigerated before steaming.
• What can I substitute for membrillo? Quince jelly works well as a substitute in the salad.

Nutri-score Health Check

This recipe has a Nutri-Score rating of C, reflecting a balance of nutrient-rich ingredients with moderate amounts of saturated fat.

Positive Factors

• Kid meat, onions, carrots, celery provide lean protein and fibre.
• Pear and walnut salad adds fresh vitamins, healthy fats, and antioxidants.

Negative Factors

• Suet and streaky bacon increase saturated fat and calorie levels.
• Use of pastry adds flour and fats impacting the overall score.

The Nutri-Score is automatically calculated from the ingredients and should be used as a guide only.