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PrintBEEF STEAK & ALE PUDDING
This beef steak and ale pudding is cooked with little flour, softened butter, basic beef stock, milk and Worcester sauce. Along with its tasty flavorings, the dish is completely made up of added components to enrich its delicious steak and pudding.
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Roll out the pastry on a floured board, cutting off one-third and keeping it on one side to top the pudding.
- Use the teaspoon of butter to grease a 1.8 litre pudding basin and line it with two-thirds of the suet pastry, pressing it in to cover the basin completely and slightly overlap the edge of the basin.
- Place the beef, kidney and onion in a bowl, sprinkle with the flour, and season it with salt and pepper.
- Add the rest of the ingredients, except the milk, and blend it thoroughly.
- Place the meat mixture in the pastry-lined pudding basin.
- Moisten the edge of the pastry with a little milk and place the remaining third of the pastry on top of the pudding, pressing and sealing the circular edges together and trimming off any excess pastry.
- Cover the basin with generously greased greaseproof paper and tie it tightly with string.
- Place the pudding in a large pan with enough boiling water to come two-thirds up the sides of the basin.
- Bring to the boil for 15 minutes, then reduce the heat and steam gently for 3- 4 hours.
- Remove the greaseproof paper. Place a large serving plate on top of the pudding. Then, hold the pudding and plate, reverse the pudding onto the plate and serve.
INGREDIENTS
- 450 grams Suet Pastry
- A little flour
- 1 teaspoon softened butter
- 450 grams rump of beef (trimmed weight) cut into 2.5cm cubes
- 250 grams ox kidneys (trimmed weight), diced
- 1 large onion, peeled and finely chopped
- 1 tablespoon plain flour
- Salt and freshly ground black pepper
- 1 tablespoon Worcester sauce
- 1 tablespoon mushroom ketchup
- 5 tablespoons Guinness
- 270 ml Basic Beef Stock
- A little milk
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