Tring Brewery - Beef, Mild and Mushroom Suet Pudding

INSTRUCTIONS

To prepare the pastry, sift the flour into a large mixing bowl and then add the suet and some freshly ground black pepper. Mix with a spoon and then add a little cold water. Mix using the spoon adding a little water at a time until the dough starts to get sticky. Now go in with your hands and knead the dough for 5 minutes adding a little water or more flour as necessary so that the final dough is elastic and leaves the bowl clean.

Remove a quarter of the dough, which will be used, for the lid, and roll out the remainder into a 30 cm circle, which should be approx. 3/4 cm thick. Now butter a 2-pint pudding basin and line with the circle of pastry. The top of the circle should hang over the rim of the bowl by approximately 1 cm.

Prepare the filling by placing the beer in a shallow saucepan and bringing to the boil before putting to once side to cool. Put the beef, onion and the mushroom into a bowl, add the seasoned plain flour tossing the filling until it is thoroughly coated. Now add this mix to the lined pudding basin leaving behind any excess flour. Firmly press down the filling and then add the mild/ale until it almost covers the filling. Season with a little salt and black pepper and add a few drops of Worcester sauce.

Roll out the remaining pastry to provide a lid just larger than the basin. Fold the pastry protruding from the basin inwards and with a pastry brush wet this rim. Repeat with the rim of the lid and then place it on the pudding, pressing down to seal the edges. Cover the lid with a double layer of buttered foil, which has been pleated in the middle, and secure with string around the basin. Steam the pudding for 4 hours making sure you keep the water topped up. When ready to serve, turn the pudding out the bowl on to a serving plate. Serve with buttery mash potato and seasonal vegetables.

Enjoy!


		Beef, Mild and Mushroom Suet Pudding
		I know spring is on the way so I’ll have to lighten my recipes soon, but while the weather remains cold and wet we will content ourselves with some wholesome comfort food. You can use any ale with this recipe but something a little darker and not too bitter is perfect. Why not try our Mansion Mild? There is a little more prep work in this recipe, but once it’s in the steamer, there is very little work to do.
		INGREDIENTS (serves 4) Suet crust pastry 350g self-raising flour Salt and freshly ground black pepper 175g shredded beef suet Water Filling 450g chuck steak (cut into 1 cm cubes) 1 large Portabella mushroom (sliced 1/4 cm thick) 2 tbsp plain flour (seasoned with salt and freshly ground black pepper) 1 medium onion, sliced 250 ml mild or ale 1 tsp Worcestershire sauce Salt and freshly ground black pepper		INSTRUCTIONS To prepare the pastry, sift the flour into a large mixing bowl and then add the suet and some freshly ground black pepper. Mix with a spoon and then add a little cold water. Mix using the spoon adding a little water at a time until the dough starts to get sticky. Now go in with your hands and knead the dough for 5 minutes adding a little water or more flour as necessary so that the final dough is elastic and leaves the bowl clean. Remove a quarter of the dough, which will be used, for the lid, and roll out the remainder into a 30 cm circle, which should be approx. 3/4 cm thick. Now butter a 2-pint pudding basin and line with the circle of pastry. The top of the circle should hang over the rim of the bowl by approximately 1 cm. Prepare the filling by placing the beer in a shallow saucepan and bringing to the boil before putting to once side to cool. Put the beef, onion and the mushroom into a bowl, add the seasoned plain flour tossing the filling until it is thoroughly coated. Now add this mix to the lined pudding basin leaving behind any excess flour. Firmly press down the filling and then add the mild/ale until it almost covers the filling. Season with a little salt and black pepper and add a few drops of Worcester sauce. Roll out the remaining pastry to provide a lid just larger than the basin. Fold the pastry protruding from the basin inwards and with a pastry brush wet this rim. Repeat with the rim of the lid and then place it on the pudding, pressing down to seal the edges. Cover the lid with a double layer of buttered foil, which has been pleated in the middle, and secure with string around the basin. Steam the pudding for 4 hours making sure you keep the water topped up. When ready to serve, turn the pudding out the bowl on to a serving plate. Serve with buttery mash potato and seasonal vegetables. Enjoy!