BBC navigation


Mutton and caper pudding with honey-glazed baby vegetables, fondant potatoes and haggis


For the filling
  • butter, for greasing

  • flour, for dusting

  • 500g/1lb 2oz shoulder of mutton (fat trimmed and reserved, meat cut into 1cm/½in cubes)

  • 2 tbsp plain flour

  • 1 onion, peeled, finely chopped

  • 1 carrot, peeled, finely chopped

  • ½ celery stalk, trimmed, finely chopped

  • 1 leek, trimmed, finely chopped

  • 1 garlic clove, peeled, finely crushed

  • 100ml/3½fl oz Madeira, plus extra for the gravy (to serve)

  • 500ml/17fl oz beef stock

  • salt and freshly ground black pepper

  • 10 anchovy fillets, finely chopped

  • 2 tbsp capers, drained, rinsed, finely chopped

  • 2 tbsp chopped fresh parsley

For the puddings
  • 375g/13oz self-raising flour, plus extra for dusting

  • 200g/7oz beef suet

  • 1 tsp finely chopped dried rosemary

  • ½ tsp finely chopped dried sage

  • 1 tsp sea salt

  • water, at room temperature

  • 1 free-range egg yolk, plus 1 free-range egg, beaten

For the fondant potatoes
  • 150g/5oz butter

  • 1 garlic clove, crushed to a paste with the edge of a knife

  • 4 potatoes, peeled, cut into cylinder shapes 2cm/¾in long

  • 75ml/3fl oz chicken stock

  • sea salt and freshly ground black pepper

For the spiced purée of swede
For the haggis tempura
For the honey-glazed baby vegetables
  • 50g/2oz butter

  • 1 tbsp caraway seeds

  • 1 tbsp dried thyme leaves

  • 250g/9oz baby carrots, peeled, trimmed, blanched in boiling water for 1-2 minutes, drained

  • 250g baby leeks, trimmed, blanched in boiling water for 1-2 minutes, drained

  • 250g baby beetroot, trimmed, blanched in boiling water for 1-2 minutes, drained

  • 100ml/3½fl oz clear honey

  • 1 tsp balsamic vinegar

Preparation method

  1. Grease four individual-sized pudding basins with butter. Add a little flour to each and turn to coat the sides of the basins in the flour, tapping out any excess.

  2. For the filling, preheat the oven to 170C/325F/Gas 3.

  3. Heat a flameproof lidded casserole dish over a high heat. Add the fat trimmings to the dish and fry for 4-5 minutes, or until the fat has melted and any meat trimmings have browned. (Discard any of the larger pieces of fat that have not melted.)

  4. Sprinkle the flour onto a plate. Dredge the cubes of mutton in the flour until completely coated.

  5. Add the coated mutton cubes to the hot fat, in batches, and fry for 6-8 minutes, turning regularly, until browned on all sides. Remove the browned mutton from the casserole and set aside. (Repeat the process with the remaining batches of floured mutton, then set aside.)

  6. Add the onion, carrot, leek and celery to the pan the mutton was cooked in and fry for 4-5 minutes, or until the vegetables have softened. Add the garlic and continue to fry for a further 1-2 minutes, or until softened.

  7. Return the browned mutton to the pan and stir well, then pour in the Madeira and stock and bring the mixture to a simmer. Season, to taste, with salt and freshly ground black pepper.

  8. Cover the casserole dish and transfer to the oven. Cook the filling mixture for 2-2½ hours, or until the meat is tender and falling apart. Remove from the oven and set aside to cool slightly.

  9. When the filling mixture has cooled, stir in the chopped anchovy fillets, capers and parsley. Set aside.

  10. Meanwhile, for the puddings, in a large bowl, mix together the flour, beef suet, rosemary, sage and salt until well combined.

  11. Gradually add water, a few tablespoons at a time, until the mixture just comes together as a firm dough.

  12. Turn out the dough onto a lightly floured work surface and lightly knead the egg yolk into it until smooth and well combined. (Do not overwork the dough.) Wrap the dough in cling film and chill in the fridge for one hour.

  13. When the dough has chilled, divide it into four equal portions.

  14. Pinch off a quarter of one of the portions of dough and set aside. Roll out the larger portion of dough onto a lightly floured work surface until it is large enough to line one of the pudding basins.

  15. Carefully line one of the prepared pudding basins with the pastry, pressing it into the corners of the basin.

  16. Repeat the process with the remaining three larger parts of dough, until you have four lined pudding basins and four reserved balls of dough.

  17. Divide the filling mixture equally among the lined pudding basins. Top up with some of the remaining sauce until they are just over three-quarters full. (Reserve the remaining sauce for the gravy, to serve.)

  18. Roll out the reserved balls of dough onto a lightly floured work surface until they form thin discs large enough to cover the tops of the pudding basins.

  19. Brush the rim of each pudding basin with a little of the beaten egg. Cover each pudding with a pastry 'lid', pressing the edges of the pastry together to seal, then brush the 'lids' all over with the remaining beaten egg. Trim off any excess pastry.

  20. Prepare a steamer large enough to hold all four puddings. Double-wrap each pudding tightly in aluminium foil, then gently lower them into the steamer. Cover and steam for 25-30 minutes, or until cooked through.

  21. Meanwhile, for the fondant potatoes, melt the butter in a pan over a medium heat. When the butter is foaming, add the crushed garlic and potatoes and fry for 3-4 minutes without stirring, until the potatoes are golden-brown on the bottom.

  22. Turn the potatoes over, add the stock and season, to taste, with salt and freshly ground black pepper. Cover the pan with a disc of greaseproof paper that just fits inside the pan. Bring the stock to a simmer and simmer for 10-15 minutes, or until the potatoes are tender. Drain well and set aside. Keep warm.

  23. Meanwhile, for the spiced purée of swede, boil the swede in a pan of salted water for 10-15 minutes, or until tender. Drain well and transfer to a food processor.

  24. Add the ginger and nutmeg and blend the swede to a purée. Add the crème fraîche and blend again until smooth and well combined. Season, to taste, with salt and freshly ground black pepper. Keep warm.

  25. Meanwhile, for the tempura haggis, half-fill a pan with vegetable oil. Heat the oil until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

  26. In a bowl, mix together the flour, cornflour, baking powder and bicarbonate of soda until well combined.

  27. Gradually beat in the egg until well combined, then add just enough water to form a smooth batter the consistency of single cream.

  28. Dip the haggis balls into the batter, then carefully lower each one into the hot oil. Fry for 8-10 minutes, or until crisp and golden-brown and cooked through. Removed from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm.

  29. For the honey-glazed baby vegetables, heat the butter in a frying pan over a medium heat. When the butter is foaming, add the caraway seeds, thyme and blanched vegetables and season, to taste, with salt and freshly ground black pepper.

  30. Add the honey and stir well to coat the vegetables. Continue to fry the vegetables until the vegetables are just tender and the honey has thickened.

  31. Just before serving, drizzle over the balsamic vinegar.

  32. For the gravy, strain any remaining sauce from the filling mixture through a fine sieve into a clean pan. Bring the mixture to a simmer.

  33. Add a splash of Madeira and bring the mixture to the boil for 1-2 minutes.

  34. To serve, turn out one mutton and caper pudding onto each of four serving plates. Divide the fondant potatoes and the honey-glazed baby vegetables equally among the serving plates. Drizzle over the gravy. Place a spoonful of the puréed swede onto each plate and top with one haggis tempura.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.