Recipe from: Porters English Cookery Bible. Adapted from Lady Clark’s collection from her cook, Mrs Wellington. Slightly different from the usual beefsteak pudding as it contains ham.
Post-cooking note: Click here to see the results (with pics).
450g/1lb/4 cups plain (all-purpose) flour plus 2 tablespoons.
225g/8oz/1 cup shredded suet (shortening)
Salt and pepper
675g/1 ½ lb shin beef or stewing steak, diced
225g/8ox ham, diced
1/2 tablespoon mushroom ketchup
Stir together the flour, suet and a pinch of salt, and add enough cold water to form a soft but not sticky dough. Roll out two-third of the dough and line a greased pudding basin. Place 2 tablespoons flour on a plate and mix in salt and pepper to taste. Roll the diced meat in this, then place in the lined pudding basin. Sprinkle in the shallots and the ketchup. Pour in sufficient beef stock to come three-quarters of the way up the meat. Roll out the remaining pastry to make a lid and cover the meat, sealing the edges well.
Cover the basin with a lid (allowing for expansion during cooking) or greaseproof paper pleated in the middle, then a double thickness of foil pleated in the middle, and tie securely. Place in a large pan with enough boiling water to come halfway up the sides of the basin and cook for 4 1/2 hours, topping up with boiling water as needed. Remove the basin from the pan, allow to stand for a few minutes, then turn out on to a hot plate and serve.
I’m going to need a pudding bowl for this, aren’t I? I don’t have a pudding bowl. Don’t they come in different sizes? What size do I need? Don’t have a rolling pin either. What on earth am I doing not having a rolling pin? I don’t even have greaseproof paper. I’m vastly under prepared.
Four and a half hours? I’m not going anywhere this afternoon then. And how does it mean “pleated in the middle”? That’s arts and crafts. I can’t do arts and crafts. Well, I’ll just have to cross that bridge when I come to it.
I went shopping. I accidentally bought a cookbook. Madhur Jaffrey’s Eastern Vegetarian Cooking.
Pudding bowls do come in different sizes. I bought the 7” one.
Time from Zero State to Bowl In Boiling Water = 45 minutes. Not bad at all. The kitchen is now a mess of flour and suet but I’m optimistic. The suet crust was slightly unnerving as I’ve never made it before and was plagued by doubt. But it rolled out well. There was too much of it – next time a smaller amount – maybe 400g flour, 200g suet.
Cheated and used a beef stock cube. I’ll be buggered if I’m going to make beef stock specially for the first time I make this.
Couldn’t find mushroom ketchup for love nor money, so I used Worcester sauce. They both add savoury notes.
The “pleating” was done as any normal person without a fear of such things would do it. By… pleating it.
The “tie securely” part was done with an elastic band. I have a notion it might perish with 4 ½ hours of steam, so I have string on standby. Always prepared, me.
Now to wait.