steak pudding

I would have preferred it to be steak and kidney pudding, but ‘im indoors won’t eat offal, so steak and mushroom it was. I made a batch of steak and mushroom pie filling a while back, and put half in the freezer, where it languished until Friday night.

The potential problem with a snake and pigmeat pudding is the timing – if you eat around 7 p.m, as we try to do, you need to put it on about 3 o’clock, and then you’re fairly tied to the house – making sure it doesn’t boil over, and topping it up with boiling water, and having a kitchen full of steam. So I wanted to try out the slow cooker for this.

Whipped up some suet crust pastry – 6 oz plain flour, 1 tsp of baking powder (you could use self raising flour and leave out the baking powder, but I rarely have SR flour in the house these days), 3 oz suet. Mix together with half a teaspoon of salt, and I added a little dried rosemary.

Then carefully add water, a little at a time, so you get a nice doughy texture – don’t make it too wet. Roll the dough into a circle, and cut out about a quarter, which you will use for the lid. Then grease a pudding basin (I think mine was a 2 pinter), and carefully place the dough in it; the cut out portion actually makes it a bit easier to manoeuver. Make sure there’s no gaps in the pastry.

Then in went the pie filling, I rolled out the lid dough and placed it on top, pinching the edges together, and put a tin foil hat on it, secured with a rubber band.

I put a small trivet in the bottom of the slow cooker, put the pudding basin on top of that, and filling it with boiling water – a full kettle’s worth. Set the slow cooker on high, and crossed my fingers. We ate it 4.5 hours later, and it was really lovely – the pastry was very light. If the pie filling weren’t cooked, I suspect it would need closer to eight hours, but I will investigate in due course.

Originally published at Reactive Cooking.

One thought on “steak pudding”

  1. For unattended (as in, we’re in, but we’re bound to forget to check it and let it boil dry, see every batch of Xmas puds we’ve EVER made that need 8 hours each) we use our rice cooker! This has the *design* feature that WHEN all the water is boiled away and the temperature tries to go above 100, PING, the thermostat switches to a “keep warm” mode which would be hard pushed to burn anything.

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