Beef and ale suet pudding is a classic British dish that combines hearty flavors and comforting textures. Encased in a rich suet pastry, the filling of tender beef and ale gravy makes this dish a standout choice for family meals or special occasions. This article provides a step-by-step guide to making beef and ale suet pudding at home, along with nutritional information and frequently asked questions.
What is Beef and Ale Suet Pudding?
Beef and ale suet pudding is a traditional British savory pudding where diced beef is cooked with ale and vegetables, then encased in suet pastry and steamed to perfection. Its roots lie in hearty meals meant to sustain workers during long hours in cold conditions, but it remains a favorite for its rich, satisfying flavors.
Ingredients for Beef and Ale Suet Pudding
This recipe serves 4-6 people.
For the Suet Pastry:
- 225g (8 oz) self-raising flour
- 100g (3.5 oz) shredded suet (vegetarian suet can be used)
- A pinch of salt
- 100-120ml (3.5-4 fl oz) cold water
For the Filling:
- 500g (1 lb) stewing beef, cut into 2cm (1 inch) cubes
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery sticks, chopped
- 2 garlic cloves, minced
- 250ml (8.5 fl oz) ale (a dark, flavorful ale works best)
- 150ml (5 fl oz) beef stock
- 2 tbsp plain flour
- 2 tbsp vegetable oil
- 1 tsp dried thyme
- 1 tsp Worcestershire sauce
- Salt and black pepper to taste
Step-by-Step Recipe
1. Prepare the Filling:
- Heat the vegetable oil in a large frying pan over medium-high heat.
- Toss the beef cubes in the plain flour, shaking off excess. This helps to thicken the gravy later.
- Sear the beef in batches until browned on all sides. Remove and set aside.
- In the same pan, sauté the onion, carrots, celery, and garlic until softened, about 5-7 minutes.
- Return the beef to the pan and pour in the ale and beef stock. Stir well.
- Add thyme, Worcestershire sauce, salt, and pepper. Bring to a gentle simmer, then reduce heat and cook for 45 minutes, stirring occasionally. The filling should thicken and develop rich flavors. Allow it to cool slightly.
2. Make the Suet Pastry:
- In a large bowl, mix the self-raising flour, shredded suet, and salt.
- Gradually add cold water, mixing with a knife, until the dough comes together. It should be pliable but not sticky.
- Roll out two-thirds of the dough into a circle large enough to line a greased 1.5-liter pudding basin. The dough should overhang the edges.
- Roll out the remaining dough into a circle large enough to cover the basin as a lid.
3. Assemble the Pudding:
- Grease the pudding basin thoroughly with butter.
- Line the basin with the larger piece of suet pastry, pressing it against the sides and bottom.
- Spoon the cooled filling into the basin, ensuring it is well-packed.
- Place the pastry lid on top, pressing the edges together to seal. Trim off excess pastry.
- Cover the basin with a layer of parchment paper and foil, tying it securely with kitchen string.
4. Steam the Pudding:
- Place the basin in a large saucepan or stockpot.
- Fill the pan with boiling water to halfway up the sides of the basin.
- Cover the pan with a lid and steam for 2.5-3 hours, checking occasionally to ensure the water level remains consistent. Top up with boiling water as needed.
5. Serve:
- Carefully remove the pudding basin from the pan and let it rest for a few minutes.
- Run a knife around the edge of the basin to loosen the pudding.
- Invert the basin onto a serving plate, allowing the pudding to slide out.
- Slice and serve with steamed vegetables and mashed potatoes.
Nutritional Information
| Nutrient | Per Serving (1/6 of pudding) |
|---|---|
| Calories | 530 kcal |
| Protein | 28g |
| Fat | 26g |
| Saturated Fat | 13g |
| Carbohydrates | 43g |
| Fiber | 4g |
| Sugars | 5g |
| Sodium | 620mg |
Tips for Success
- Choose the Right Beef: Use cuts like chuck or shin, which become tender when slow-cooked.
- Don’t Skip Browning: Browning the beef and vegetables enhances the flavor.
- Be Patient with Steaming: Ensure the pudding is cooked thoroughly to develop the best texture and flavor.
Frequently Asked Questions
1. Can I make this pudding in advance?
Yes! You can prepare the filling and assemble the pudding a day ahead. Store it in the refrigerator and steam just before serving.
2. Can I use a different type of alcohol?
If you’re not a fan of ale, stout or porter are excellent alternatives. For a non-alcoholic version, replace the ale with extra beef stock.
3. What if I don’t have a pudding basin?
A heatproof bowl works as a substitute. Ensure it fits snugly in your steaming pan.
4. Can I freeze leftovers?
Absolutely. Wrap slices in foil or store them in airtight containers. Reheat by steaming or in the oven until hot.
5. Can I make a vegetarian version?
Replace the beef with a mix of mushrooms and lentils, and use vegetarian ale and stock.
6. Why is my pastry soggy?
Ensure the pudding is steamed for the full recommended time and that the water level doesn’t reach the pastry.
Variations to Try
- Beef and Guinness Pudding: Swap the ale for Guinness for a richer flavor.
- Steak and Kidney Pudding: Add diced lamb kidneys to the filling for a classic twist.
- Vegetable and Cheese Pudding: Use a mixture of root vegetables, spinach, and grated cheese for a meat-free option.
Conclusion
Making beef and ale suet pudding at home is a rewarding culinary experience that brings a touch of tradition to your table. The combination of tender beef, hearty ale gravy, and soft suet pastry creates a dish that’s both comforting and satisfying. Whether you’re preparing it for a family dinner or a special occasion, this recipe ensures success every time.