Proper steak & mushroom pudding
Suet pastry is one of life's great inventions - fill your basin with beef and ale gravy to create the old-fashioned comfort classic
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 2hrs 30mins plus 2hrs steaming
- To make the pastry, put the flour, suet, thyme, 1/2 tsp salt and a good grind of pepper in a bowl. Add 150ml cold water and mix until it makes a dough. Wrap in clingfilm and chill for 30 minutes.
- Heat a drizzle of oil in a large frying pan and cook the onions until golden. Scoop out with a slotted spoon then fry the mushrooms until golden. Remove from the pan.
- Toss the steak in the seasoned flour and fry in batches until browned (you might need a drop more oil). Add back the onions and mushrooms. Add the tomato purée, ale and thyme and stir thoroughly together. Bring to a simmer then cook for 2 hours, covered. Cool.
- Butter a 1.2 litre pudding basin. Roll 2/3 of the suet pastry out to about 1cm thick and use to line the basin. Trim but leave a little pastry hanging over the rim. Re-roll what's left and cut out a lid about 1cm wider than the top of the basin. Fill with the steak mix. Put the lid on top and crimp the edges together to seal.
- Make a double layer of buttered baking paper and foil, fold a pleat in the middle and put on top of the pudding, foil-side up. Fold down around the edges and tie with string under the rim of the basin. Trim any excess paper and foil then put in a steamer or sit on an upturned saucer in a large pan and pour boiling water to come halfway up the sides of the bowl. Steam the pudding for 2 hours (keep an eye on the water level). To serve, unwrap the pudding then carefully turn out onto a serving plate.
PER SERVING
717 kcalories, protein 29.2g, carbohydrate 58.9g, fat 38.4 g, saturated fat 19.8g, fibre 5.0g, salt 1.4 g
Recipe from olive magazine, November 2012.
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Ingredients
- oil
- 1 large onion , halved and sliced
- 3 large flat mushrooms , sliced
- 400g braising steak , cut into 2cm pieces and trimmed of any fat
- 1 tbsp plain flour , seasoned
- 1 tsp tomato purée
- 300ml brown ale or Guinness
- 4 thyme sprigs, leaves picked
SUET PASTRY
- 250g self-raising flour
- 125g shredded beef suet
- 1 tsp thyme leaves , chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 2hrs 30mins plus 2hrs steaming
Ingredients
- oil
- 1 large onion , halved and sliced
- 3 large flat mushrooms , sliced
- 400g braising steak , cut into 2cm pieces and trimmed of any fat
- 1 tbsp plain flour , seasoned
- 1 tsp tomato purée
- 300ml brown ale or Guinness
- 4 thyme sprigs, leaves picked
SUET PASTRY
- 250g self-raising flour
- 125g shredded beef suet
- 1 tsp thyme leaves , chopped
PER SERVING
717 kcalories, protein 29.2g, carbohydrate 58.9g, fat 38.4 g, saturated fat 19.8g, fibre 5.0g, salt 1.4 g
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