Hogs Pudding

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Hogs Pudding is one of Cornwall’s most loved foods. Everyone has their favourite brand, but unlike the pasty, nobody really knows how it’s made. In my hometown Redruth – Bartles was the most popular. The shop closed in the mid 2000’s but is still talked about to this day.

This recipe can be made in your kitchen and all the ingredients can be found in your local supermarket. The only difference being, there will be no skins involved instead we will be using heat proof cling film to wrap and cook it. Remember to check the packet to ensure the cling film is safe for cooking.

Makes 4 half lengths

You will need heat proof cling film.

Ingredients

450g pork mince, 5% fat or lean as possible
1tsp thyme
1tsp sage
1/2 teaspoon crushed coriander seeds
1/4 tsp ground ginger
pinch of ground nutmeg
1/4 tsp white pepper
1 1/2 tsp salt
6 slices of bread, crusts cut off
Half glove garlic minced
Heat safe cling film

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Method

  1. Toast the bread for a few minutes until dry, but not turning brown. Cut off and throw away the crusts. Tear into centimeter chunks to form large breadcrumbs.
  2. In a large bowl, combine all the ingredients until fully mixed.
  3. Cover and leave for half an hour, letting the herbs and spices to infuse. (optional)
  4. Take a length of cling film, about 40 centimeters and lay it out flat. Use quarter of the meat and wrap it in the cling film a few times.
  5. Remove any air from the cling film as this will expand and could explode in the boiling water.
  6. Tie a knot in each end of the cling film, ensuring it’s tight to the meat. Repeat until all the meat is wrapped.
  7. Carefully lower the meat into a large pan of boiling water. Bring to the boil and simmer for 30 minutes. If any large airlocks appear in the pudding, take a pair of scissors and carefully snip a little hole in the cling film to release the air.
  8. After 30 minutes, take the pan off the heat and drain the water. Fill the pan with cold water and leave for a few minutes to cool the hogs pudding.
  9. Remove the Hogs Pudding from the water, cut off the cling film with scissors and pat dry the pudding with kitchen towel. Cover and leave in the freezer for an hour before moving it to the fridge where it will keep for 3 to 5 days.

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Hogs pudding is ideal fried and made into a sandwich with a little brown sauce, or part of a fried breakfast or eaten cold from the fridge!

Don’t forget to take a pic and let me know how you got on! Steve Heller Facebook.com/HotandLeeky

 

 

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