Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 120 minutes
Ingredients (serves 4):
12oz (350 g) of self-raising flour
Method: 1-Sift 12 oz (350 g) of self-raising flour and salt into a large mixing bowl
6 oz (175 g) of shredded beef suet
Jam/golden syrup for filling, or filling of choice
Butter to grease pudding dish
2-Add 6 oz (175 g) of shredded beef suet – half the flour's quantity – and mix it into the flour using the blade of a knife.
3-When it's evenly blended, add a few drops of cold water and start to mix with the knife, using curving movements
4-Keep adding drops of water until it begins to get really sticky and dough-like.
5-Bring it all together with your hands until you have a nice smooth elastic dough, which leaves the bowl clean. Suet pastry always needs more water, so if it is still a bit dry just go on adding water a few drops at a time.
6-Place the dough on a lightly floured surface, and cut away a quarter of it and put it to one side for the lid.
Roll out on a floured surface, with a floured rolling pin, until you have a fairly thick circle about 13 inches (32.5 cm) in diameter. As long as you roll backwards and forwards, not side to side, it will roll out into a round shape.
7-Line a greased, 2 pint (1.2 litre) capacity pudding basin with the pastry. You need to squeeze the pastry into the bowl, pressing it well all around and reinforcing any thin areas, especially at the bottom.
8-Add the filling of your choice, then roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well (egg yolk if you wish), then cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking. Tie it with string to make a handle so that you can lift it out of your steamer. Then place it in a steamer over boiling water, or in a large pan of boiling water. Steam for 5 hours over a low heat, top ûp water hald way if needed.
8-Serve with custard, forget about the diet, it's cold outside!