Traditional steak and onion pudding
A variation of the classic English meat pudding
- a good helping of
onions provides a tasty alternative to the traditional pairing of steak
Preparation time: 40 minutes
Cooking time: 4-5 hours
Serves 6 to 8
2 large onions, very thinly sliced
750 g (13/4 lb) best braising steak, cut into 2 cm (3/4 in) cubes
140 g (5 oz) mushrooms, thickly sliced
Salt and black pepper
450 g (1 lb) plain flour
1 Tbsp baking powder
1 tsp salt
550 g (174 lb) lard or margarine
Cold water to mix
150 ml (5 fl oz) beer
Half fill the base of a steamer with water and bring to the boil.
Lightly butter a 2 liter (31/2 pints) pudding dish.
Mix together the onions, steak, mushrooms and seasoning.
Sift the flour and baking powder together into a large bowl, add the
salt and stir in the lard or margarine. Mix to a soft manageable dough
with cold water, then knead lightly on a floured surface.
Roll the pastry out into a large circle, about twice the diameter of
the pudding dish rim. Cut away a segment (about one-third) of the
dough, then press the remainder into the basin to line the base and
sides, sealing any joins with a little water.
Pack the meat into the pudding, then pour in the beer. Roll out the
remaining pastry to form a lid and use it to cover the pudding, damping
and sealing the edges together. Make a small slit in the lid. It is no
problem if the pudding does not completely fill the basin.
Cover with greased greaseproof paper and foil, making a fold in the
covers to allow for the pastry to rise. Tie securely, to keep the cover
on and the steam out.
Steam the pudding over boiling water for 4 to 5 hours
- the longer the
better. Top up the water as required. Add a little boiling stock or
vegetable water to the meat when serving - cut away the first portion
of pastry from the lid, then pour the extra liquid into the pudding.
Serve with a selection of freshly cooked vegetables.