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The British Bulldog! Traditional Layered Beef Steak Suet Pudding

12 ounces self-rising flour
6 ounces grated beef suet or 6 ounces vegetable suet
12 teaspoon salt
cold water, to mix
1 12 lbs braising steak, trimmed of fat
2 tablespoons flour
1 tablespoon tomato puree
1 large onion, peeled and chopped
12 teaspoon dried herbs or 1 tablespoon chopped fresh mixed herbs
1 pint beef stock


(Cook the meat 2 hours prior to steaming the assembled pudding. ). Filling: Dip meat in seasoned flour and fry lightly. Add onions and fry until golden. Place in casserole with stock, tomato puree and herbs and cook for 2 hours. Cool. Pastry: Put flour, suet and seasoning in a bowl. Add sufficient water to form a firm but soft dough. Pudding: Roll out the suet pastry and using assorted sizes of saucers, cut out rounds to fit the pudding bowl diameter, starting off small and getting bigger! In a well buttered pudding basin, start with a small round of suet pastry and then add some stewed beef, then a layer of suet pastry and then the beef -- carry on in this way until all the pastry and beef is used up - the last layer should be suet pastry. Cover with buttered greasproof paper and then aluminium foil. Steam for 2 hours, making sure there is always plenty of water. (Always top up the steamer with BOILING water - adding cold water will make the pudding heavy. ). Serve with fresh seasonal greens and vegetables and mashed or steamed potatoes.

Source: www.food.com