Ingredients
- oil
- onion 1 large, halved and sliced
- chestnut mushrooms 200g, quartered
- braising steak 400g, cut into 2cm pieces and trimmed of fat
- plain flour 1 tbsp, seasoned
- tomato purée 1 tsp
- brown ale or Guinness 300ml
- rosemary 1 sprig, leaves picked and chopped
suet pastry
- self-raising flou r 250g
- shredded beef suet 125g
Method
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Step 1
Heat a drizzle of oil in a large frying pan and cook the onions and mushrooms until golden, then scoop out. Toss the steak in the seasoned flour and fry until browned (you might need a drop more oil). Add back the onions and mushrooms and add the tomato purée, brown ale and thyme, stirring them together thoroughly. Bring to a simmer, cover and cook for 2 hours before leaving to cool.
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Step 2
To make the pastry, put the flour, suet, ½ tsp salt and a good grind of pepper in a bowl. Gradually mix in 150ml cold water with a dinner knife until it makes a dough.
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Step 3
Bring together into a ball, wrap in clingfilm and rest in the fridge for 30 minutes.
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Step 4
Roll the suet pastry out to a circle about 1cm thick and cut a quarter out of the circle and keep for the top. Use the rest of the pastry to line a well-buttered 1 litre pudding basin crimping the ends together.
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Step 5
Fill the lined basin with the steak mix then re-roll the leftover pastry to make a lid. Crimp the edges together to seal.
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Step 6
Lay a sheet of buttered baking paper on top of a sheet of foil, fold a pleat in the middle and smooth down to sharpen the pleat.
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Step 7
Put the double sheet on top of the pudding baking paper-side down and mould to the top of the basin with your hands.
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Step 8
Tie with string under the rim of the basin and tie a handle to make it easier to move.
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Step 9
Trim any excess foil then put in a steamer or on an upturned saucer in a large pan and pour boiling water to halfway up the sides of the bowl. Steam for 2 hours keeping an eye on the water level. To serve, unwrap then carefully turn out onto a serving plate.
Nutritional Information
- Kcals 675
- Fat 34.9g
- Carbs 58.3g
- Fibre 4.9g
- Protein 28.7g
- Salt 1.4g
