Hearty Beef and Ale Suet Pudding
This hearty Beef and Ale Suet Pudding is a comforting and traditional dish that brings the rich flavors of tender beef, hearty parsnips, and savory ale into a beautifully steamed suet pastry. This recipe offers a delightful blend of textures and tastes, perfect for a cozy meal during the colder months. Serve with seasonal greens and the flavorful gravy made from the cooking liquid for a truly satisfying meal.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
large onion
1 (chopped)
smoked bacon lardons
100g (none)
olive oil
2 tablespoons (none)
lean stewing beef
500g (cubed)
plain flour
2 tablespoons (none)
parsnips
3 (cubed)
brown ale
500ml (none)
beef stock
300ml (none)
cranberry or red currant jelly
2 tablespoons (none)
fresh thyme sprigs
4 (none)
greens
optional (to serve)
butter
as needed (for greasing)
self-raising flour
300g (plus extra for dusting)
English mustard powder
2 teaspoons (none)
shredded suet
140g (none)
Instructions
1
In a large pan, heat the olive oil over medium heat. Add chopped onion and smoked bacon lardons, cooking for 5 minutes until the mixture is golden brown. Use a slotted spoon to remove and set the mixture aside.
2
Dust cubed beef with plain flour, seasoning with salt and pepper. Using the same pan, brown the beef evenly over high heat.
3
Add parsnips, brown ale, beef stock, cranberry or red currant jelly, thyme sprigs, and the reserved onion and lardon mixture into the pan. Bring the mixture to a boil, cover, reduce heat, and simmer for 1.5 hours, or until the beef becomes tender.
4
Butter a 1.5-liter pudding basin generously.
5
Prepare the suet pastry: In a mixing bowl, combine self-raising flour, English mustard powder, shredded suet, and 1/2 teaspoon of salt. Gradually add approximately 150 ml of cold water to form a soft dough.
6
Separate a quarter of the dough and set aside. Roll out the remaining dough on a floured surface to create a large round, enough to line the pudding basin with an overhang of about 1 cm.
7
Line the pudding basin with the rolled-out pastry, pressing to seal the edges.
8
Roll out the reserved dough into a circle large enough to cover the top of the basin.
9
Pour off the cooking liquid into a small pan, leaving behind the thyme stalks. Spoon the filling into the pastry-lined basin, adding about 100 ml of the strained cooking liquid before covering with the pastry top.
10
Fold the overhanging pastry over, brushing with water to seal. Cover the top with buttered parchment paper and foil, secured with kitchen string.
11
Place a trivet or large cookie cutter in a deep saucepan and fill halfway with water. Bring to a boil, then carefully lower the pudding basin into the water, covering and simmering for 2 hours. Ensure water is topped up as needed.
12
Once done, reheat the remaining cooking liquid in the small pan until reduced to a tasty gravy.
13
Gently lift out the pudding, run a knife around the edges, and turn it onto a serving plate. Serve hot with the gravy and side greens, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Beef and Ale Suet Pudding?
It is a traditional, comforting British dish featuring tender beef, parsnips, and a rich ale gravy encased in a steamed suet pastry crust.
What cut of beef is best for this recipe?
The recipe calls for 500g of lean stewing beef, which becomes tender after the long simmering and steaming process.
What type of ale should I use?
This recipe specifically suggests using 500ml of brown ale to provide a deep, savory flavor to the beef filling.
How long does the beef filling need to simmer?
The beef mixture should be simmered for 1.5 hours, or until the meat is tender, before being added to the pastry.
What ingredients are needed for the suet pastry?
The pastry is made from 300g self-raising flour, 2 teaspoons of English mustard powder, 140g shredded suet, a pinch of salt, and approximately 150ml of cold water.
What size pudding basin is required?
You will need a 1.5-liter pudding basin that has been generously buttered.
Why is English mustard powder added to the pastry?
Mustard powder is added to the suet pastry to provide a subtle heat and extra depth of flavor that complements the beef.
How long does the pudding need to steam?
Once assembled, the pudding should be steamed in a saucepan for 2 hours.
How do I prevent the pastry from sticking to the basin?
Ensure you butter the 1.5-liter pudding basin generously before lining it with the suet dough.
What role does the cranberry or red currant jelly play?
The 2 tablespoons of jelly add a touch of sweetness and acidity that balances the richness of the ale and beef.
Do I need to brown the beef before simmering?
Yes, you should dust the cubed beef in plain flour and brown it evenly over high heat to develop flavor.
How do I make the gravy for this dish?
The leftover cooking liquid from the beef filling is reduced in a small pan after the pudding has finished steaming.
What is the correct way to seal the pudding?
Fold the overhanging pastry over the top lid, brush with water to seal, and then cover with buttered parchment paper and foil secured with string.
Can I use vegetable suet instead of animal suet?
While the recipe specifies shredded suet, vegetable suet can typically be used as a direct substitute in the same quantity.
How much water should I use for the dough?
Gradually add about 150ml of cold water to the dry ingredients until a soft dough forms.
What vegetables are included in the filling?
The filling includes one large chopped onion and three cubed parsnips.
What herbs are used in this recipe?
The recipe uses 4 fresh thyme sprigs, which are added during the simmering stage.
How do I steam the pudding without a dedicated steamer?
Place a trivet or a large cookie cutter in a deep saucepan, fill it halfway with water, and place the pudding basin on top.
What should I serve with Beef and Ale Suet Pudding?
It is best served hot with seasonal greens and the reduced ale gravy.
How much liquid should be inside the pastry with the meat?
When filling the basin, add about 100ml of the strained cooking liquid along with the meat and vegetables.
Why do I use smoked bacon lardons?
The 100g of smoked bacon lardons add a smoky, salty depth of flavor to the beef and onion mixture.
What should I do if the water level drops during steaming?
You should check the saucepan regularly and top it up with boiling water as needed to ensure it doesn't boil dry.
How do I remove the pudding from the basin?
Gently lift the basin out of the water, run a knife around the edges of the pastry, and turn it onto a serving plate.
Can I use beef stock cubes?
Yes, you can use 300ml of beef stock made from cubes or fresh stock.
Is this a good recipe for winter?
Yes, its hearty ingredients and warm, steamed nature make it an ideal comfort food for colder months.
Should the beef be seasoned?
Yes, the beef should be seasoned with salt and pepper when dusting it with the plain flour.
How much dough should be reserved for the lid?
You should separate approximately one-quarter of the dough to create the top circle of the pudding.
What should the texture of the beef be before steaming?
The beef should already be tender from the 1.5-hour simmer before it even enters the pudding basin.
Can I use other root vegetables?
While the recipe uses parsnips, you could potentially use carrots or swede as a substitute for a similar texture.
How much shredded suet is required?
The recipe requires 140g of shredded suet for the pastry.