Steak Pudding

This hearty meal may not be something you'd find on the menu of a Michelin starred restaurant, but it truly is comfort food at its best (especially when served alongside creamy mashed potatoes). Although Mr.T isn't a pie and pudding sort of guy, he's never refused a generous helping of this meatylicious dish. It is pure indulgence, a real winter warmer - and my children absolutely love it! In fact my eldest, 11yrs, insisted we make it together last Sunday; apparently he wanted to be sure he could cook it for himself in the future. (I can only assume he thinks I'm about to shuffle off this mortal coil some time soon, leaving him bereft of steak pudding forever). So here it is for the very first time, released into the blogosphere for everyone to enjoy!

NOTE: I use a large 2 litre pudding basin (about 22cm diameter) which can serve 6-8 adults, but you may halve the below ingredients to use a smaller basin if you wish. Just be sure that your saucepan is large enough to accommodate the dish when all the foil etc is wrapped around it.

INGREDIENTS

For the pastry...
400g self raising flour
175g suet
1 tsp salt
1 tsp pepper
1 tbsp dried mixed herbs
Water (enough to bind to a dough)

For the filling...
2 oxo cubes
800g-1kg braising steak, cubed
2 medium onions, halved and thinly sliced
1 tbsp worcester sauce
1 tbsp mushroom ketchup
3 tbsp plain flour
Salt and pepper (around 1 tsp of each)
Water
2 tsp sunflower oil (for greasing)

METHOD

1] Thoroughly oil the inside of your pudding basin.
2] In a mixing bowl, blend flour with salt, pepper and mixed herbs, then stir in the suet.
3] Add just enough water for the dough to bind without being sticky, then roll out on a floured board into a large circle shape (big enough to line the bowl allowing for a few centimetres overlap).
4] Cut 1/4 out of the rolled dough circle and set it to one side (the piece left on your board should now resemble pac-man).
5] Ensuring there are no gaps, carefully line your oiled basin with the 3/4 piece of dough, overlapping its the edges by a few centimetres.
6] Using the dough you had set aside, remold it into a circle and roll again until it's large enough to form a lid for your pudding, then leave it on the board while you prep your filling.
7] In a mixing bowl, stir plain flour, salt, pepper and oxo cubes together, then toss the meat in it until well coated.
8] Add the onions and distribute evenly through the meat, then tip the mixture into the lined pudding basin.
9] Splash on the worcester sauce and mushroom ketchup, then add enough water to reach 3/4 way up the meat mixture.
10] Fold the overlapped dough back inside the dish, it should form a rim around the edges on top of the meat. Brush the top of the dough rim with water so it'll stick to the lid and seal your pudding properly.
11] Put the dough lid on top, pressing it down firmly around the edges.
12] Pleat a piece of greaseproof paper (to allow for expansion) and secure to bowl with a piece of kitchen string.
13] Top with a double thickness of foil, large enough to well overlap all around the bowl. This needs to be tied with more string (just under the ridged edge at the top of the basin). Allow enough string to tie securely around the bowl twice, then drape the two lengths over the top of the bowl and tie to the string at the other side to form a kind of handle. Please ensure it is very well tied and sturdy, as it will be used for pulling the steaming hot basin out of the pan and injury could occur if it snaps or comes undone.
14] If using a pressure cooker (as I do) put in the trivet then pour in enough water so that it will reach 1/2 way up the sides of the basin when it is put in the pan. Secure the lid, put on the meat setting and steam for 3 hours. If using an ordinary lidded pan, a small upturned sideplate can be used as a trivet, but the cooking time must be extended to around 5 hours. Either way, don't forget to occasionally check if the water needs topping up). Hope you like it!
(Serves 6-8)

MR.T RATING - 7/10

A great winter warmer, sat in front of a roaring fire. Lovely jubbly!