When I talk about a meat pudding here I am not talking about a sweet pudding, but a very delicious steamed savoury pudding, stogged full of meat and gravy. Some might think it a bit stodgy . . . but then again dishes which were popular during those years were designed to fill em up with less meat and more stodge.
Todd was longing for a meat pudding and so I did a search online to see if I could find a good one. I found a fabulous one on BBC GoodFood. It was called Beef, Ale and Parsnip Pudding and it looked fabulous!
Since it was my first time making a meat pudding, I followed the recipe exactly this first time. It was very easy to do. I think just about anyone could do it. The only change I made was to substitute half of the beef suet for grated cold butter.
It was fabulously delicious! I quite liked it myself, and Todd was in Meat Pudding heaven! The gravy was rich and wonderful. The pastry was nice and crisp, and the meat so tender. Unlike the BBC recipe, I also cooked the filling the day before and chilled it overnight. I didn't feel right about adding a hot filling to the pastry. It worked beautifully.
*Beef, Ale & Parsnip Pudding*
1/2 tsp fine sea salt140g of shredded suet (2/3 cup, loosely measured, not packed)
150ml cold water (10 TBS)
The next day, about 2 1/2 hours before you wish to eat, remove your filling from the fridge and allow to come to room temperature. Make the pastry as follows. Sift the flour into a bowl. Add the mustard powder and salt, Give it a good stir. Drop in the fat. Stir to coat with the flour mixture. Using a fork, stir in the water, tossing and mixing to make a soft dough. Butter a 1 1/2 litre pudding basin.
Roll out the pastry on a lightly floured surface to make a large circle which is large enough to line the basin with a bit of an overhang. Cut one quarter of it away and set aside.
Carefully lay the pastry in the basin, overlapping and joining the cut edges, wetting them if need be and pinching a bit to join.
Fill with the filling and a small portion of the reserved liquid. (about 7 TBS) Fold the overhang over the filling and brush with water.
Roll the quarter of the pastry you cut away into a circle large enough to cover the top, Place this "lid" on top, pressing firmly around the edges to seal tightly.
Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan which is large enough to easily hold the pudding basin. Half fill the pan with water and bring to the boil. Lower in the pudding. Cover the pan tightly and simmer for 2 hours, topping up the pan with boiling water as necessary.
At the end of that time, reheat the cooking liquid, bubbling it down until you have reduced it to a delicious gravy. Carefully lift the pudding out of the basin. Run a knife around the rim and then turn it out onto a plate.
Serve cut into wedges along with some of the gravy and some cooked greens if you wish.