Farmhouse Pudding

Name: Farmhouse Pudding
Ingredients: 1 lb shin beef, finely diced; 2 medium onions, peeled and chopped; 1 -2 tablespoon cooking oil; 3 medium carrots, peeled and grated; 1 tablespoon chopped fresh parsley; 1 ounce flour; 3/4 pint beef stock; salt and black pepper; 1 lb prepared suet pastry dough (see my recipe)

9 ingredients

5 steps

Ingredients

1 lb shin beef, finely diced
2 medium onions, peeled and chopped
1 -2 tablespoon cooking oil
3 medium carrots, peeled and grated
1 tablespoon chopped fresh parsley
1 ounce flour
3/4 pint beef stock
salt and black pepper
1 lb prepared suet pastry dough (see my recipe)

Directions

1

Mix the meat and onion together. Heat the oil in a frying pan and fry the meat mixture until brown, then stir in the carrots, parsley and flour.
2

Gradually add the stock and cook, stirring, until the mixture is thick and boiling. Season to taste.
3

Grease a 2 pint pudding basin. Roll out the pastry on a lightly floured surface and cut a circle that will fit the bottom of the basin. Place a layer of meat ove this, then add another circle of pastry, continuing to fill the basin with alternate layers, finishing with a circle of pastry.
4

Cover the pudding with greaseproof paper and kitchen foil and seal. Put in a large pot and fill pot with hot water to come up half way up the sides. Put the cover on the pot and steam the pudding for 1 to 1 1/2 hours, topping up the water when necessary.
5

Serve direct from the basin with boiled potatoes and a green vegetable.