Old English Steak and Ale Pudding



Preparation Time: 20 mins
 
Notes:
 
Ingredients:

Ingredients



  • 2 tbsp vegetable oil

  • 1kg chuck steak, chopped into large chunks
    3 tblsp Alan Coxon`s "Ale-Gar
    "200g assorted wild mushrooms, chopped

  • 1 small onion, finely chopped

  • 1 carrot, peeled and finely diced

  • 1 celery stick, finely diced

  • 2 garlic clove, crushed

  • 1 tsp thyme leaves

  • Slat and fresh ground black pepper

  • 1 tbsp tomato purée

  • 2 tbsp plain flour

  • 300ml ale

  • 1 bay leaf


For the pastry:



  • 400g self-raising flour

  • salt and fresh ground black pepper

  • 200g suet

  • 300ml cold water

  • 1 tbsp prepared horseradish

  • 2 tbsp chopped parsley

  • 1 tbsp Chopped walnuts

  • roasted root vegetables, to serve

 
Method:

Method


1. Heat the vegetable oil in a large, heavy-based frying pan. Add in the steak and mushrooms and cook briskly, stirring, until the meat is browned.

2. Add the Ale-Gar and boil rapidly then add the onion, carrot, celery, garlic and thyme, mixing well. Season with salt and freshly ground pepper. Fry, stirring, for 3 minutes.

3. Mix in the tomato puree and flour, followed by most of the ale reserving a little) and the bay leaf. Bring to the boil, reduce the heat and simmer gently for 30 minutes. Set aside to cool.

4. Meanwhile, make the suet pastry. Sift the flour and the salt into a large bowl. Add in the suet and season with freshly ground pepper.

5. Lightly mix and add the water a little at a time, also adding in the walnuts, horseradish and parsley. Using your hands mix to form a soft dough.

6. On a lightly floured work surface roll out the dough into a round disc approximately 1cm thick. Set aside about a quarter of the dough to use for the lid.

7. Use the remainder of the suet dough to line a well buttered 1.7 litre pudding basin, leaving at least 1cm of the suet dough hanging over the edge.

8. Spoon the cooled beef and mushroom mixture into the lined pudding basin. Add the reserved ale.

9. Roll out the remaining dough into a disc large enough to form a lid. Place the disc over the filling, fold the overhanging border over the disc, pressing the dough together firmly to seal it.

10. Cover the pudding with a double piece of buttered kitchen foil, pleated in the middle. Tie in place with string.

11. Steam the pudding on an upturned plate in a steamer or large saucepan filled with hot water for 3 hours, topping up with water now and then so as not to let the water boil dry.

12. To serve, turn out the pudding onto a large platter. Cut a wedge of the pudding and place on a serving plate with some roasted root vegetables.
 
Serves: 4-6
 
     
 
 
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