Savoury Suet Pudding Recipes

SAVORY SUET PASTRY

Steps:

• In a food processor, pulse flour, chives and suet (or margarine) until fat is incorporated, about 9 times. Continue pulsing and add water slowly, till dough forms clumps and pulls away from side of bowl.
• Knead the dough on a floured board till soft. Make a thick disk about 6 inches in diameter.
• Cut the disk into 6 equal portions, form smaller disks, wrap in plastic and chill for at least 2 hours before using.

BACON ROLY POLY

Steps:

• Fry the bacon in a large non-stick pan in the oil until cooked and then set aside using a slotted spoon.
• Sweat the onions on a low heat in the same pan with a lid for about 5 minutes.
• Stir in the chopped mushrooms and sweat for a further 5 minutes under a lid.
• Sieve the flour, mix in the salt and suet and then add the water to give a firm dough which comes away from the sides of the bowl cleanly.
• Roll out the dough to a rectangle shape the same width as the pudding sleeve about 1/4 " thick.
• Lay the bacon and onions/mushrooms over the dough leaving a gap along the sides and the bottom edge.
• Season with the pepper and a little mace if using.
• Roll up the pudding and seal the sides and bottom edge with a dab of water.
• Put in pudding sleeve or roll up in a layer of grease proof paper and foil loosely (to allow for expansion) and scrunch foil to seal.
• Place in a steamer over boiling water for 2 hours topping up the water regularly.
• Once ready slice up and serve with your favourite vegetables and gravy or tomato ketchup if preferred.

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.

JILL'S GG ROAST SUET PUDDING

Steps:

• Sift Self raising floor, add Suet baking powder and salt and mix or blend until smooth (no lumps of suet)
• Whilst blending/mixing add enough warm water to bring mixture into soft dough (not too wet or dry)
• Once the Roast Joint is removed for resting roughly roll dough into rough roasting tray size (not too heavy handed as the mixture will not rise) and sit into roasting juices. baste with juices and place in oven for 25mins or until golden brown. Oven Temp around 180-200C/gas 7-8
• baste at least twice through out cooking time, allow 10-15mins before first baste (allowing for the dough to rise)
• Please note the dough does not rise significantly, only about double.