Best steak and kidney pud since the 70s

[Ganymede]

I'm not the type to take pictures of my food, but I was extolling the virtues of my local pub on the pub thread the other day, and having had lunch there yesterday I feel the need to post this:

OK that was saved in my computer the right way up but I don't know how to change it. The blobs are onions in the gravy poured liberally over the puds. Warily I opened up the crust:

How perfect is that? Crust exactly the right thickness, a shade under 1/2", light yet coherent, packed with filling. Perfect proper gravy. Mr G managed to eat mash with his and I just about managed most of the pud with veg. Reckon for a lighter lunch you could share.

I've not had better since my Mum stopped bothering to make them in the 1970s...

 

[Leedsbusdriver]

Love a good suet pud me

 

[Diggs]

Cor! That might even be worth paying the Dart crossing charge for

 

[Fnaar]

It's nice how it holds together when stuck on the wall (first pic)

 

[Ganymede]

Cor! That might even be worth paying the Dart crossing charge for

Deffo!

It's nice how it holds together when stuck on the wall (first pic)

Arf! I swear I changed that on the original. Oh well, I can take a ribbing (especially after that rib-sticker!).

 

[Ganymede]

[QUOTE 3411449, member: 259"]

[/QUOTE]
Dammit, not again!!!! I am SUCH a heretic....

 

[rich p]

And it's not fattening either, is it?

 

[rich p]

[QUOTE 3411471, member: 259"]The sprig of parsley on top could cause 'bloating'. I'd put it firmly but politely to one side.[/QUOTE]
That's the vegetarian option I think

 

[Ganymede]

[QUOTE 3411471, member: 259"]The sprig of parsley on top could cause 'bloating'. I'd put it firmly but politely to one side.[/QUOTE]
We both did that. It was celery leaves I think. (I didn't taste them...)

 

[Ganymede]

OK more pastry porn - sugar-glazed mince pies today at Gany Towers.

Ready to go in the freezer for Christmas. Two batches, so they might not all make it as far as the freezer....

 

[hopless500]

I'm not the type to take pictures of my food, but I was extolling the virtues of my local pub on the pub thread the other day, and having had lunch there yesterday I feel the need to post this:

View attachment 73510
OK that was saved in my computer the right way up but I don't know how to change it. The blobs are onions in the gravy poured liberally over the puds. Warily I opened up the crust:
View attachment 73511
How perfect is that? Crust exactly the right thickness, a shade under 1/2", light yet coherent, packed with filling. Perfect proper gravy. Mr G managed to eat mash with his and I just about managed most of the pud with veg. Reckon for a lighter lunch you could share.

I've not had better since my Mum stopped bothering to make them in the 1970s...

 

[Cycleops]

Can't remember the last time I had a decent Snake and Pygmy pud. I still say there's no substitute for making them yourself, bit of a fag steaming it for two hours but the results are sublime! That one looks pretty good though.

 

[Ganymede]

Can't remember the last time I had a decent Snake and Pygmy pud. I still say there's no substitute for making them yourself, bit of a fag steaming it for two hours but the results are sublime! That one looks pretty good though.

It really really was as good as it looks. I broke my otherwise total ban on photographing food in public! (Mr G scolded me but understood in the face of the overwhelming deliciousness before us.)

 

[hopless500]

Could murder that right now. I have been invited to a neighbour's for 'supper' . I hope it isn't just an olive and a rice cracker which is small enough to constitute 'supper'. I could do with a proper dinner

 

[threebikesmcginty]

OK more pastry porn - sugar-glazed mince pies today at Gany Towers.
View attachment 73522
Ready to go in the freezer for Christmas. Two batches, so they might not all make it as far as the freezer....

You'd need all of them for quality control purposes really, I think by batch 4 or 5 you could start putting them aside for the freezer.