Perfect Dinners

Beef and Mushroom Pudding

Beef & Mushroom Pudding

 Prep.Time: 10-15 mins
 Cook.Time: 2½ hours
 Difficulty: Moderate
 Serves: 4-6


 2 Medium Saucepans
 1.2L/2pt Pudding Basin
 Mixing Bowl
 Chopping Board
 Sharp Knife
 Kitchen Foil
 Greaseproof Paper


 For the filling
 500g/1.1lb Beef
 2 Medium Onions
 3 Cloves Garlic
 200g/8oz Mushrooms
 2 Beef Stock Cubes
 2 tsp Gravy Browning
 2 Tbsp Olive Oil
 200ml/7floz Water
 ½tsp Mixed Herbs
 Black Pepper
 For the Suet Pastry
 350g/12oz Self-Raising Flour
 175g/6oz Suet
 Cold Water
 Black Pepper


Heat the oil in one of the saucepans.
Chop the onions.
Soften onions in the oil.
Finely chop the garlic and add to the onions.
Trim excess fat from the beef then add to the onions.
When the beef is lightly browned add the stock cubes, herbs and pepper.
Stir well before stirring in the water.
Simmer gently for a few minutes.
Cut mushrooms in half and add to the pan.
Add a little cold water to the gravy browning then stir into the beef mixture.
Put some water in the remaining saucepan and place over a high heat.
Grease the pudding basin.
Mix the flour, suet and pepper together.
Slowly add cold water and bring together with your hands until you have a firm dough.
Save ¼ of the dough to make a lid.
Use the larger portion of dough to line the pudding basin.
Pour in the meat mixture to just below the rim.
Flatten the remaining dough to a circle large enough to cover the top of the pudding.
Press the edges together to seal it.
Cover the top with a double layer of greaseproof paper then cover this with foil.
Place in the steamer with a lid on.
Steam over hot water for 2 hours, checking the water level regularly to ensure it does not boil dry (always add hot water not cold).
Serve with vegetables of your choice.

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