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Norfolk Plough Pudding: a traditional Norfolk recipe.

 
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Gareth



Joined: 07 Mar 2007
Posts: 6717


Location: Norwich, Norfolk, UK.

PostPosted: Mon Jan 07, 2013 12:47 pm    Post subject: Norfolk Plough Pudding: a traditional Norfolk recipe.  Reply with quote

Norfolk Plough pudding is an old Norfolk recipe that is traditionally prepared and eaten on Plough Monday: the first Monday after Epiphany or twelfth night (which just so happens to be today), and here in Norfolk, Plough Monday marks and heralds the beginning of ploughing for spring sown crops.

It is a simple, but rather tasty and filling recipe, and I do advise that you adapt the quantities for the amount of servings required.... there is only two of us so we prepared appropriate amounts of ingredients.

For four servings (we halved these for us):

1 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons vegetable suet
1/2 lb pork sausage (we minced a single Pork belly slice and some diced Pork)
4 slices bacon, chopped
1/2 small onion, peeled and finely chopped
3 sage leaves, cut into narrow strips  
1 tablespoon brown sugar

Grease a suitably sized pudding basin and set aside.

For the crust: measure the flour, baking powder and salt into a bowl and stir to combine. Add the suet  and rub together until mixture resembles coarse sand. Add enough cold water for the dough to come together. Take out 2/3 of the dough and roll out on a lightly floured surface until 1/8-inch thick. Use this dough to line the pudding basin, pressing dough into the curves of the basin, filling any gaps using cold water and extra dough. Trim the dough flush with top of basin, and set the remaining dough aside for the lid.

For the filling: use the sausage meat to line the inside of the basin, pressing it into the dough. Try to get an even thickness on the sides and bottom.

Next, combine the bacon, onion, sage and brown sugar. Add this mixture into the pudding basin, pressing firmly down to get the filling to line up with top of basin.

Next, roll out the remaining dough to 1/8-inch thickness and place on top of the pudding basin. Trim and press edges firmly together, using a little cold water to seal them.

Finally, cover the basin with aluminium foil and steam for 2 hours (we only steamed our little two serving pudding for 1 hour). Don't forget to check the water level and top it up with boiling water from the kettle if necessary.

Our Norfolk Plough Pudding for two, cooked and turned out of the pudding bowl:



A slice cut out and ready to serve:



Served with some steamed new potatoes, steamed parsnip and steamed carrots, and ready to eat (the vegetables were steamed in separate sections over the pudding for the final 20 minutes of its cooking time):



Lois & I really enjoyed eating our Norfolk Plough Pudding, and over the coming months we are going to explore and try out a few more traditional Norfolk recipes.
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Last edited by Gareth on Tue Jan 08, 2013 11:50 am; edited 1 time in total
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bodger



Joined: 10 Feb 2007
Posts: 32896


Location: Ever so slightly around the bend.

PostPosted: Mon Jan 07, 2013 2:46 pm    Post subject: Reply with quote

I've put a couple of pounds on just reading that recipe. It sounds and looks superb.
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Wilder



Joined: 10 Feb 2012
Posts: 299


Location: Creuse, France

PostPosted: Mon Jan 07, 2013 6:38 pm    Post subject: Reply with quote

That sounds and looks wonderful - really hearty and warming.  As soon as we have some bacon I am going to give it a try. This will be in about three weeks as they don't really sell bacon here, so we will have to wait until our pigs are despatched and some bacon made.  
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Rena



Joined: 15 Sep 2010
Posts: 3547


Location: Way out West in Klamath Falls, OR-USA

PostPosted: Mon Jan 07, 2013 10:11 pm    Post subject: Reply with quote

Looks great! Like how you put it together~looks fairly easy (a must for any success in my kitchen! )
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sod
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Joined: 18 Dec 2007
Posts: 13329


Location: Masterton New Zealand

PostPosted: Mon Jan 07, 2013 10:46 pm    Post subject: Reply with quote

Wilder wrote:
That sounds and looks wonderful - really hearty and warming.  As soon as we have some bacon I am going to give it a try. This will be in about three weeks as they don't really sell bacon here, so we will have to wait until our pigs are despatched and some bacon made.  


"Don't sell bacon   " That is horridable thought
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sapphire



Joined: 08 Feb 2010
Posts: 3327



PostPosted: Tue Jan 08, 2013 3:04 am    Post subject: Reply with quote

Sounds very yummy  
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darkbrowneggs



Joined: 18 Dec 2010
Posts: 1302


Location: On the road

PostPosted: Sun Jan 04, 2015 1:05 pm    Post subject: Reply with quote

Looks DELICIOUS  


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