Timoleague Brown Pudding with Apple Compote

Ingredients

• 1 cup (90g) steel-cut oats 1 cup (90g) steel-cut oats
• 1 cup (100g) fresh breadcrumbs 1 cup (100g) fresh breadcrumbs
• 1/2 cup (100g) suet 1/2 cup (100g) suet
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 large egg 1 large egg
• 2 tablespoons butter 2 tablespoons butter
• For the apple compote: For the apple compote:
• 4 apples, peeled, cored, and diced 4 apples, peeled, cored, and diced
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 10g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 15g
• Fiber: 5g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the steel-cut oats, breadcrumbs, suet, ground cinnamon, nutmeg, cloves, salt, and black pepper.
2. 2.
   Add the ground pork to the bowl and mix well until all the ingredients are evenly combined.
3. 3.
   In a separate bowl, whisk together the milk and egg. Pour this mixture into the oat and pork mixture, and stir until everything is well incorporated.
4. 4.
   Grease a pudding basin or a heatproof bowl with butter. Transfer the pudding mixture into the greased bowl, pressing it down gently to remove any air pockets.
5. 5.
   Cover the bowl with a lid or a double layer of aluminum foil, ensuring it is tightly sealed.
6. 6.
   Place the bowl in a large pot and fill the pot with enough water to reach halfway up the sides of the bowl.
7. 7.
   Bring the water to a boil, then reduce the heat to low and let the pudding steam for 2 hours.
8. 8.
   While the pudding is steaming, prepare the apple compote. In a saucepan, combine the diced apples, granulated sugar, ground cinnamon, and lemon juice. Cook over medium heat, stirring occasionally, until the apples are soft and the mixture has thickened slightly.
9. 9.
   Once the pudding is cooked, carefully remove it from the pot and let it cool for a few minutes. Then, invert the pudding onto a serving plate.
10. 10.
    Serve the Timoleague Brown Pudding warm, accompanied by the apple compote.

Treat your ingredients with care...

• Steel-cut oats — Make sure to use steel-cut oats instead of rolled oats for the desired texture and consistency in the pudding.
• Suet — Suet adds richness to the pudding. If you can't find suet, you can substitute it with grated frozen butter.
• Ground pork — Opt for lean ground pork to reduce the fat content of the pudding.
• Apples — Choose firm apples such as Granny Smith or Braeburn for the compote, as they hold their shape well when cooked.
• Breadcrumbs — Use fresh breadcrumbs for the best results. You can make them by pulsing stale bread in a food processor.

Tips & Tricks

• For a twist, add a handful of raisins or currants to the pudding mixture for a burst of sweetness.
• Serve the Timoleague Brown Pudding with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
• Leftover pudding can be sliced and fried in butter for a delicious breakfast option.
• If you prefer a smoother compote, you can blend it briefly with an immersion blender.
• The pudding can be made ahead of time and reheated in a steamer or microwave before serving.

Serving advice

Serve the Timoleague Brown Pudding warm, accompanied by a generous spoonful of the apple compote. Garnish with a sprinkle of ground cinnamon for an extra touch of flavor.

Presentation advice

To enhance the presentation, dust the pudding with powdered sugar before serving. You can also garnish the plate with a sprig of fresh mint or a cinnamon stick.