Steak, Stilton & Mustard Suet Pudding.
A cheesy twist on a classic british pudding. Serve with buttery mash and your favourite veg.
The Stilton and mustard are optional, but the mustard flavour is very subtle, and the Stilton really does add to the flavour of the beef.
400g Steak, cut into ½" cubes
Small chunk of Stilton
1 small onion, peeled and finely chopped
2 gloves of garlic, finely chopped
Salt and freshly ground black pepper
2 tsp fresh thyme leaves
¾ pint beef stock or gravy (I use knorr beef gravy pots)
For the Suet pastry:
8 oz self-raising flour
4oz beef or vegetarian suet
Salt & freshly ground black pepper
2 tsp wholegrain mustard.
¼ pint cold water
Foil Pudding Tins (small)
Grease Proof Paper or Tin Foil
String
Pastry Brush
Filling - In a large bowl put the meat, onion, garlic, salt & pepper. Toss lightly. Set aside.
Pastry - sift the flour and the salt into a large bowl. Add suet, salt, pepper and wholegrain mustard. Lightly mix adding the water a little at a time. Cut through the dough using a round bladed knife as if you were making scones. Finish formingn the dough using your hands.
Split into 6 equally sized balls. On a lightly floured surface roll out the pastry into a round disc approx 6mm/ ¼” thick.
Butter a small foil pudding tin and line with dough. Trim of the excess dough, reform the excess dough into a ball and set aside to form the lid.
Spoon meat filling into the pastry-lined tins adding a little of the Stilton as you fill. I used a piece of Stilton about 1 inch square and 1/8" thick, you don't want to overpower the steak with stilton. Don’t push the meat filling into the basin as you need air pockets so you can add the stock. Add the stock nearly 2/3rds to the top not covering the meat completely.
Roll out a lid, cover the filling and fold the border over. Press together firmly to seal.
Cover with a double piece of buttered foil or greaseproof paper, pleated in the middle. Tie in place with string.
Steam for 2-3 hours, topping up with boiling water occasionally so the pan does not boil dry.
