Jills Gg Roast Suet Pudding Recipes

GRANDMA'S SUET PUDDING

Steps:

• Sour the milk by adding the lemon juice.
• In a large bowl combine suet, molasses, soured milk, baking soda, flour and raisins. Place batter in a pudding mold or large double boiler and steam, uncovered, for 2 hours.
• To make the sauce combine, in a small saucepan, the egg white, confectioner's sugar and vanilla. Heat over medium until thickened. Serve over warm pudding.

THE BRITISH BULLDOG! TRADITIONAL LAYERED BEEF STEAK SUET PUDDING

Steps:

• (Cook the meat 2 hours prior to steaming the assembled pudding.).
• Filling: Dip meat in seasoned flour and fry lightly. Add onions and fry until golden. Place in casserole with stock, tomato puree and herbs and cook for 2 hours. Cool.
• Pastry: Put flour, suet and seasoning in a bowl. Add sufficient water to form a firm but soft dough.
• Pudding: Roll out the suet pastry and using assorted sizes of saucers, cut out rounds to fit the pudding bowl diameter, starting off small and getting bigger!
• In a well buttered pudding basin, start with a small round of suet pastry and then add some stewed beef, then a layer of suet pastry and then the beef -- carry on in this way until all the pastry and beef is used up - the last layer should be suet pastry. Cover with buttered greasproof paper and then aluminium foil.
• Steam for 2 hours, making sure there is always plenty of water. (Always top up the steamer with BOILING water - adding cold water will make the pudding heavy.).
• Serve with fresh seasonal greens and vegetables and mashed or steamed potatoes.