4 tablespoons raw swede (rutabagas), shredded
1 1/2 tablespoons made mustard
1 1/2 tablespoons vinegar
4 oz (100 g) corned beef
4 oz (100 g) soaked bread
175 g (6 oz) carrots, cooked and mashed
1 tablespoon parsley, chopped
1. Mix together the swede, mustard and vinegar, then add the remaining ingredients and combine well.
2. Press into a 500 g (1 lb) pudding basin. Put a plate on top and then a weight and leave for 4 hours.
3. Turn out of the basin and cut into slices. Serve with potato salad.
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