STEAK AND MUSHROOM PUDDING RECIPE - SORTED

suet

🥗Healthier: vegetable shortening

💰Cheaper: butter

Vegetable shortening is lower in saturated fat.

beef stock

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can reduce calories and is suitable for vegetarians.

steak

🥗Healthier: lean cuts of beef

💰Cheaper: ground beef

Ground beef is often more affordable and still flavorful.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Make the pastry by mixing beef suet, self-raising flour, salt, and black pepper in a bowl.

Add 8 to 10 tablespoons of cold water until it combines, then mix with hands until it resembles Play-Doh.

Prepare root vegetables by cutting celery, carrot, and shallots into small pieces.

Peel and dice the mushrooms and add them to the mixture.

Cut beef shin into small pieces, removing excess fat.

Dust the beef and vegetables with plain flour to thicken the sauce.

Roll out the pastry to about the thickness of a pound coin.

Cut a circle from the rolled pastry to line the pudding bowl, leaving excess to fold over.

Fill the pastry-lined bowl with the beef and vegetable mixture.

Make gravy by mixing stout, Worcestershire sauce, tomato puree, and a small piece of beef stock cube.

Pour the gravy into the filled pudding bowl and cover with another piece of rolled pastry, crimping the edges to seal.

Cover the pudding bowl with cling film and place it in a pan with an inch of water, using a ramekin to keep it above the water level.

Steam for 4 hours, ensuring the water simmers but does not boil over.

Once cooked, carefully remove the pudding from the bowl and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens