Cooking Instructions

1. Crafting the Pastry:

Begin by creating a pastry that's as comforting as your cherished memories. Mix self-raising flour, beef suet, and a hint of rosemary and thyme, along with a pinch of salt. Gradually add cold water, stirring until a dough forms. Wrap it in clingfilm and allow it to rest for 45 minutes, setting the stage for the perfect pudding crust.

2. Preparing the Filling:

In a heavy-bottomed pan, brown the chicken and bacon to savoury perfection. Remove from heat and drain any excess fat. Introduce the diced onions, and let them sweat for 3-4 minutes, followed by the 2 diced carrots and celery, allowing them to sweat for an additional 5 minutes. Add a touch of white wine to deglaze the pan. Then, pour in 500ml of brown chicken stock, along with the white stock, and bring the vegetables back into the mix. Add 10g of rosemary and bay leaves for an aromatic embrace.

3. Assembling the Puddings:

Return the meat to the pan, and reduce the liquid until it coats the succulent meat. Remove from heat and allow it to cool. Butter 4 dariole moulds, and roll out the rested pastry to approximately 5mm thickness. Cut out circles larger than the moulds, pressing them into the moulds with an overhang to ensure a secure seal. Fill the moulds with the cooled mixture and cap them with smaller pastry circles as lids. Seal the edges securely, trimming off any excess pastry. Create a small hole in the lid to allow steam to escape.

4. Steaming Sensation:

Place the moulds on a cloth in a deep tray, filled two-thirds with boiling water, and covered with tin foil. Steam these delights for 1 hour and 30 minutes either on the hob or in a preheated oven at 160°C (gas 2).

5. Creating the Garnish:

Dice the swede and the remaining carrot into equal-sized pieces, then roast them in the oven with a drizzle of olive oil, salt, and pepper until they're tender and brimming with flavour. Meanwhile, slice the leek into rings, wash, drain, and pat dry. Sweat them in a pan with olive oil, add the red wine, and reduce. Then, introduce the remaining 400ml of brown stock and reduce once more.

6. The Grand Presentation:

To serve, carefully turn the pudding out and place it in the centre of the bowl, artfully arranging the roasted vegetables around the edge. Add the chopped herbs to the sauce, allowing them to infuse, and then pour this savoury elixir into the bowl.

With each bite of this Chicken Suet Pudding, you'll not only savour the delicious flavours but also revisit cherished moments from the past. This classic dish, crafted with love and a hint of nostalgia, is a testament to the enduring joy of comfort food. Share it with family and friends, and create new memories while paying homage to the old.