Un-buckle Your Belt For My Mum’s Steak & Onion Pudding!

By Simon  ,   

November 4, 2014

Buckle busting food! A true old British classic and a treat once in a while. Slow cooked beef, mustard and caramelised onions all perfectly en-cased in a rich suet pastry. I love the way the pastry takes on all that's happening inside the pudding. Serve with a rich beef gravy, for the ultimate explosion of your senses.....Childhood memories on a plate.......

  • Prep: 30 mins
  • Cook: 5 hrs
  • Yields: 6 Generous

Ingredients

400 Grams Self raising flour

200 Grams Shredded suet

250 ml Fresh water

Sea salt & freshly milled black pepper

3 Onions

50 Grams Butter

1 Scattering Dark brown soft sugar

1 Kg Best chuck beef

1 Dash Worcestershire sauce

1-2 Heaped tbsp English mustard

Sea salt & freshly milled black pepper

200 ml Red wine

1 tbsp Rich tomato puree

2 Bay leaves

1 Scattering Fresh picked thyme leaves

400 ml Rich beef stock

Directions

Suet Pastry.

Sieve the flour and a good pinch of salt together into a mixing bowl.  Add the suet, stir well, add the water and mix to a fairly firm dough.  Wrap in cling film and rest for 20 minutes.

In a large flame and ovenproof casserole pan, add butter and onions and fry well, allowing the onions to almost burn on there edges, creating a bitter caramelisation, season well and scatter with brown sugar, for sweetness,  remove and set aside.  Toss the meat in seasoned flour, coating well.  In the same pan, fry of the meat in small batches until browned, add worcestershire sauce, mustard and the wine, scrape all the sticky goodness from the pan.  Add the reserved onions. beef stock, tomato puree, ripped bay leaves and picked thyme.  Place in a pre-heated oven 180c for 1-1/2 - 2 hours until the meat is tender.  Remove 2-3 ladles of the juice for your gravy.

Place a large pan of water on to boil in a steamer pan or a colander inside a big pan.

On a well floured worktop roll out the pastry to about 1cm thick, line the buttered bowl leaving a generous overhang, cut the excess off, re-roll and make a lid.

Now the pudding can be filled.  Brush the edge with water and cover with the pastry lid.  Cover the bowl in buttered double folded foil.  It's now ready to steam for 2-1/2  hours allowing the magic to happen, remove and rest for 10-15 minutes before turning out onto a warmed serving dish.

Use the reserved cooking juice to make a beautiful rich gravy.

Amazing with buttered carrots, winter greens, and mashed potato.  Let's hear it for this British classic.  Try it in its totally traditional way, beef and lambs kidney or as a real treat beef and oyster.  Epic.

 

 

 

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