Wednesday, August 15, 2007

PATHFINDER PUDDING

Good morning, looks like Texas is going to get some more rain. :) I am beginning to feel like I am living in England. It is so weird to have so much rain. What I don't understand though, is one farmer had a corn crop, and despite all the rain, it burned up. Not literally catching on fire, it just died. In my opinion though, he should rotate that crop every 4 years to keep the ground healthy. Onions grow really good here in Texas, or maybe he can find something that grows well in our climate and grow that for the next four years to give the earth some time to revive itself. I wonder if the government is giving him money year after year for his failed crops. Every year for the last 3 years or so, his crops have been dying on him and he hasn't been able to get any corn out of it. It's always a good idea to rotate those crops farmers. :)


SUET PASTRY
6 oz. national flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 oz. suet, chopped or grated
1 1/2 oz. uncooked potato, shredded
water
FILLING
2 lb cooked parsnips, diced
4 oz. cheese, grated
1 uncooked leek, sliced
1/2 teaspoon mustard powder
pepper
1 teaspoon salt
METHOD: Mix the flour, salt and baking powder, add the suet, potato and water to bind. Roll out three-quarters of the pastry to line a 2 pint greased basin. Mix the parsnips, cheese, leek, mustard, pepper and salt together. Put into the lined basin. Roll out the remaining quarter of pastry to form a lid. Put this on to the pudding, cover with an upturned saucer or greased greaseproof paper and steam for 2 hours.
Want to know what suet is? Suet is raw beef or mutton fat, especially the hard fat found around the loins and kidneys. It is a solid at room temperature, and melts at about 21°C (70°F). It is a saturated fat.

1 comment:

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