Steak & Sausage Pudding
Yield
4 servingsPrep
30 minCook
3 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 8 | ounces |
self-rising flour
|
|
| 1 | pinch |
salt
|
*
|
| 4 | ounces |
suet
finely shredded or chopped |
|
| ¼ | pint |
water
approx, cold |
*
|
| Filling | |||
| 1 | pound |
beef shin
cut into 1inch cubes |
* |
| 1 | ounce |
all-purpose flour
seasoned w/salt & pepper |
|
| 8 | ounces |
pork sausage meat
|
* |
| 2 | medium |
onions
|
|
| 3 | teaspoons |
marmite
|
* |
| ¼ | pint |
water
plus 4 tb hot water, hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 231.2 | ml/g |
self-rising flour
|
|
| 1 | pinch |
salt
|
*
|
| 115.6 | ml/g |
suet
finely shredded or chopped |
|
| 118 | ml |
water
approx, cold |
*
|
| Filling | |||
| 453.6 | g |
beef shin
cut into 1inch cubes |
* |
| 28.9 | ml/g |
all-purpose flour
seasoned w/salt & pepper |
|
| 231.2 | ml/g |
pork sausage meat
|
* |
| 2 | medium |
onions
|
|
| 15 | ml |
marmite
|
* |
| 118 | ml |
water
plus 4 tb hot water, hot |
*
|
Directions
To make pastry, sift flour and salt into a bowl. Stir in suet and mix to a fairly soft dough with cold water. Turn out on to a floured surface. Knead lightly until smooth.
Roll out two-thirds of pastry into a round and use to line a well-greased 2-pint pudding basin.
Coat beef with seasoned flour. Shape sausagemeat into small balls. Slice onions and separate into rings.
Fill pastry-lined pudding basin with alternate layers of beef, sausagemeat balls and onion rings.
Mix Marmite and water well together. Pour into pudding over meat mixture.
Moisten edges of pastry with water. Cover with lid, rolled from rest of pastry. Press edges well together to seal.
Cover securely with greased greaseproof paper or aluminium foil. Steam steadily for 3½ hours.
If water in saucepan or steamer starts boiling away, replenish with more boiling water.
