Beef & Ale Suet Pudding

Recipe Details

Preparation Time

1 hr 20 min

Cooking Time

3 hrs 30 min

Ingredients

• 500g lean stewing beef, cubed
• 100g smoked bacon, lardons
• 200g parsnips, peeled and cubed
• 250ml brown ale
• 150ml beef stock
• 25g cranberry or redcurrant jelly
• 2 tsp thyme, sprigs
• 300g self-raising flour
• 140g shredded suet
• 1 tsp English mustard powder
• Butter for greasing
• Greens to serve (optional)

Method

1. Heat a large pan over medium heat. Add the lardons and cook until golden, then set aside.
2. Add more oil if needed, then chop the onion and cook until softened.
3. Add the beef cubes and cook until browned on all sides.
4. Stir in the ale, stock, jelly, and thyme. Bring to a boil, then cover and simmer for 1½ hrs until the meat is tender.
5. Make the suet pastry: mix flour, mustard powder, and suet in a bowl. Gradually add cold water to form a dough.
6. Roll out one-quarter of the dough to line a 1.5-litre pudding basin. Press edges together to seal.
7. Spoon the filling into the lined basin, then pour over cooking liquid. Fold over pastry edges and brush with water.
8. Cover with baking parchment and foil, securing with string for easy handling.
9. Sit the pudding in boiling water, cover and simmer for 2 hrs.
10. Reheat cooking liquid and serve with gravy and greens if desired.