Ingredients

• 25g/1oz beef dripping or butter
• 115g/4oz fine oatmeal
• 450g/1 lb corned beef
• chopped
• 55g/2oz wholemeal breadcrumbs
• 2 tbsp grated carrot
• 300ml/½ pint vegetable stock
• salt and freshly ground black pepper

Directions

• Melt the dripping in a hot saucepan. Add the oatmeal and cook for 2-3 minutes then stir in the corned beef
• breadcrumbs and raw carrots.
• Stir in the vegetable stock until well combined.
• Grease a pudding basin and spoon in the mixture.
• Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil
• greased side facing into the pudding. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Secure the foil to the rim of the pudding basin with string.
• Place the wrapped pudding into a large steamer. (Alternatively
• place the wrapped pudding into a large pan
• pour in enough boiling water to reach halfway up the sides of the basin
• then cover the pan with a lid.) Steam the pudding over a medium heat for 1 hour 30 minutes
• or until cooked through
• topping up the steamer with boiling water as necessary. (NB. The pudding is cooked through when a skewer inserted into the centre comes out clean.)