Steak and mushroom pudding recipe

Slow cook your way to comfort food heaven with this flavoursome and filling steak and mushroom pud.

Ingredients

• 500g (1lb) braising steak , diced
• 1 medium onion, peeled and sliced
• 200g (7oz) button mushrooms, wiped and halved if large
• 3 level tsbp plain flour
• Salt and ground black pepper
• 150ml (¼ pint) beef stock
• 2 level tbsp wholegrain mustard
• Dash of Worcestershire sauce

For the suet pastry:

• 250g (8oz) self-raising flour
• 125g (4oz) shredded suet
• Pinch of salt
• 1.25-1.5 litre (2-2½ pint) pudding basin, buttered

Method

1. Place the steak, onion, mushrooms, flour and seasoning into a bowl. Stir all the ingredients together, so that they're all coated in the flour.
2. To make the suet pastry, tip the flour, suet and salt into a bowl and mix together the ingredients. Add about 150ml (¼ pint) cold water and work to a soft dough.
3. Roll out the dough on a lightly floured surface so it's just large enough to line the base and sides of the pudding basin to a thickness of about 1cm (½in). Cut out a quarter segment and use the large piece to line the basin, overlapping the cut edges to give a good seal.
4. Spoon the steak and mushroom mixture into the basin, pressing the mixture down well. Mix together the stock, mustard and a dash of Worcestershire sauce and then pour this over the steak.
5. Re-roll the cut out segment to a round that will fit the top of the basin. Brush water around the pastry on the rim of the pudding basin and place the round piece on top. Pull the side edges over and press down to seal well.
6. Take a double thickness of baking parchment and make a pleat in it and place it over the pudding basin. Secure paper cover in place with string, tying it tightly around the rim of the basin.
7. Place the basin in the top of a steamer over a pan of simmering water. Cook pudding for 3½-4 hours, making sure that the water doesn't boil dry.
8. Remove the pudding from the steamer and leave to rest for about 10-15 mins before removing the baking parchment.
9. To serve, use a palette knife to ease around the edges of the pudding, then turn it out on to a serving dish.