The British Bulldog Traditional Layered Beef Steak Suet Pudding Recipes

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.

TRADITIONAL BRITISH GROUND RICE PUDDING

Steps:

• Preheat oven to 200 Centigrade / 400 Fahrenheit / Gas Mark 6 and grease a bake-proof dish.
• Heat milk in a saucepan and sprinkle on the Ground Rice.
• Stirring continuously, heat on a low heat bring to a boil until it thickens. Simmer for a further 2-3 minutes.
• Stir in the sugar. (My mum would have probably used a bit more than 25g - sweet tooth!).
• Pour into greased bake-proof dish.
• Bake for 25-30 minutes until lightly brown.

YORKIE BEEF PUDDING

Steps:

• Preheat the oven to 425 degrees F.
• Place eggs, milk, salt, and flour in a blender and blend until smooth.
• Let rest.
• Melt the 2 tablespoons of butter in a saucepan and saute the onion until soft.
• Add ground beef and brown well.
• Sprinkle the flour over the beef and onions and blend in.
• Add water and stir.
• Bring to a boil and cook until thickened.
• Add garlic powder and Worchestershire.
• If the beef was not browned well you may need a beef bouillon cube at this point.
• Add salt and pepper to taste.
• Stir the vegetables in with the beef and gravy (If you're using leftover beef and gravy, simply heat them together in a saucepan and season to taste. Use 1 cup of leftover gravy and omit the flour and water).
• Place the 2 tablespoons of butter in a fluted quiche pan or use a 10" pie plate.
• When the butter has melted (watch carefully so that it doesn't burn) remove the pan from the oven.
• Give the Yorkshire Pudding another twist on the blender and add to the pan.
• Spread the beef and gravy mixture evenly on top within one inch of the edge.
• Put back in the oven and bake for 30 minutes or until the pudding is golden brown.
• Serve with additional heated gravy if you wish.

CHRISTMAS PUDDING AKA SUET PUDDING

Steps:

• Mix all ingredients together. Divide batter into either 3 one pound coffee cans {mold} or 1 three pound coffee can {mold}that have been greased well. Cover open end with cheesecloth and rubber band Steam for 3 hours.
• {It freezes well}.
• Nutmeg Sauce.
• 1/4 cup. oleo melted in fry pan.
• Stir in flour about 1/4 cup flour.
• Mix with boiling water to gravy consistency. Flavor with nutmeg, vanilla and sugar to taste.
• Pudding and sauce is best when served warm.

SPOTTED DICK! TRADITIONAL BRITISH STEAMED FRUIT SPONGE PUDDING

Steps:

• Grease a 600 ml (1 pint) pudding basin.
• Mix together the dry ingredients.
• Add the egg and sufficient milk to produce a smooth dropping consistency.
• Place the mixture into prepared pudding basin.
• Cover with pleated greaseproof paper and foil and steam for about 1½ hours.
• Turn out and serve hot with custard or syrup.