Description:

Beef Stock Steamed Suet Pudding

Source:

Caroline

Serves/Makes:4

Ingredients

• 8 oz (224 grm). breadcrumbs
• 8 oz (224 grm). all-purpose flour
• 1 tsp (5 ml). baking powder
• salt and pepper to taste
• 1 beef flavoured (dry) stock cube (called Oxo Cube in NZ)
• 1-1/2 lbs (.7 kg). suet
• 1/2 lb (.2 kg). chuck steak, skirt steak or rump roast
• 3 kidneys (don't use if you don't like kidneys)
• 1/2 cup (125 ml) water

Preparation

• Mix breadcrumbs, flour, suet, salt, baking powder and crumbled stock cube together.
• Add enough cold water to make a stiff paste.
• Roll out, cut and line a casserole dish.
• Cut up the steak (and kidneys, if using)into small cubes.
• Dredge with flour, pepper and salt.
• Fill the pastry lined basin with meat and add the 1/2 cup (125 ml) of water.
• Cover with a round of paste.
• Pinch edges together.
• Tie over a floured cloth or a piece of greaseproof baking paper.
• Place basin in a saucepan of boiling water.
• Boil for three hours.
• Note: Water must come only half way up the side of the basin--keep water boiling all the time.

Comments

Myself and family are originally from Berkshire, England but I have grown up and lived in New Zealand since the age of four. My mother has always kept our English heritage very much alive with plenty of home-cooked meals using her mother's recipes, as is this one. Enjoy!