Steak, mushroom and caramelised onion steamed pudding

Suet Pastry 500 gm 1k 2k

Rump Steak 500 gm 1k 2k
Button Mushrooms 200 gm 400 gm 800 gm
Garlic chopped 1 clove 2 cloves 4 cloves
Red wine 25ml 50ml 100ml
Stock 500 mls 1 Lt 2 Lt
Flour 45 gm 90 gm 180 gm
Red Onions sliced 1 2 4
Balsamic Vinegar 1 tsp 2 tsp 4 tsp
Brown Sugar 1tsp 2tsp 4tsp
Fresh thyme finely chopped ½ tsp 1tsp 2tsp
Salt and pepper To season To season To season
Butter or margarine 25 gm 50 gm 100 gm
Egg wash
Method

1. Slice the onions and mix with the chopped thyme. Sweat off in the bottom of a
pan. Add the sugar and balsamic vinegar and cook out to a marmalade.
2. Chop the steak into smallish cubes; roll them in the seasoned flour.
3. In a sauté pan lightly cook the button mushrooms with the garlic.
4. Meanwhile in a heavy bottomed frying pan brown off the meat remove and
deglaze the pan with a little red wine.
5. Add the meat to the button mushrooms and cover with stock. Add the liquid from
your deglazed pan and bring to the boil.
6. Once the onions are cooked out add them to the pan and stir in.
7. Simmer slowly for one and a half hours.
8. Check the seasoning and consistence. Thicken if necessary with a burre maine.
9. Line a pudding basin with the suet pastry leaving a little hanging over the edge and
keeping a little for the lid.
10. Fill with the meat mix up to one and half centimetres from the top. Egg wash
round the top of the pie and place the lid on, to make a seal gently press down and
using the side of you thumb cut off any excess pastry.
11. Butter a sheet of greaseproof paper with butter and put a pleat in the middle. Place
this on top of the pastry lid. Take a piece of tinfoil and cover the top of the
greaseproof paper bringing it down the sides of the pudding basin. Take a piece of
string and tie the top of the pudding basin off sealing everything together. Make a
little handle so that you can lift the pudding without burning yourself when you
cook the pudding.
12. Carefully place the pudding into a pan of boiling water so that it sinks about
halfway. Turn down the level of heat so that the pan is gently simmering. Put a lid
on the pan and cook for about another hour and half to two hours. Keep and eye
on the water levels in the pan and top up with boiling water if necessary.
Note – if you are cooking smaller puddings they will only take about 45 minutes to
1 hour.
13. When the pudding is cooked lift it out of the pan and either serve straight from the
bowl or turn out onto a serving dish.

Suet pastry Pâte à la graisse de boeuf

Flour 500 gm 1k 4k
Salt 8 gm 16 gm 32 gm
Baking powder 8 gm 16 gm 32 gm
Suet 250 gm 500 gm 2k
Cold Water 300 mls 600 mls 2.4 Lt
Method

1. Sift the flour, baking powder and salt into a basin.

2. Add the suet and mix in lightly
3. Make a bay in the centre
4. Add the water and mix lightly to form a firm paste.