Beef & Mushroom PuddingPrep.Time: 10-15 mins
Cook.Time: 2½ hours
Tools2 Medium Saucepans
1.2L/2pt Pudding Basin
IngredientsFor the filling
2 Medium Onions
3 Cloves Garlic
2 Beef Stock Cubes
2 tsp Gravy Browning
2 Tbsp Olive Oil
½tsp Mixed Herbs
For the Suet Pastry
350g/12oz Self-Raising Flour
MethodHeat 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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