eight hour sluggish cooked Beef n Black pudding in a wealthy gravy served with a Northumbrian Leek Suet pudding and creamy mash
Hearty Northern grub with this beef and suet pudding recipe
500g stewing steak, diced
100g black pudding, diced
1 medium onion, diced
100ml crimson wine
500ml beef inventory
1 tsp thyme
For the pudding
110g SR flour
Salt and Black Pepper
1 small/medium leek finely chopped
Maris piper potatoes
Set oven to 130’c
In a lidded range high casserole dish add glug of vegetable oil, on medium warmth add onion and cook dinner out for two minutes, in the meantime coat the diced steak in flour after which add to the dish, proceed to cook dinner for three to four minutes till meat browned.
Add the crimson wine and deglaze the dish, as soon as lowered by half add the inventory and stir, season with black pepper, place lid and switch to oven.
Prepare dinner for 7 hours, stirring sometimes, if the meat changing into to dry simply add a bit of inventory.
At 7 hour mark add the diced black pudding and cook dinner for 1 hour.
For the pudding
Put flour in bowl and rub within the butter till it crumbs after which stir in suet and season with salt and pepper.
Add a bit of water at at time and mix till you get a moist dough.
Take your ramekin dishes and coat the inners with oil utilizing kitchen roll soaked in oil.
Roll out the suet dough till the thickness of approx 0.5 cm and line the ramekin dish. Fill with the diced leek after which make a lid and seal the pudding.
Utilizing greaseproof paper cowl the ramekin and tie off with string.
Steam the pudding for 20 to 25 minutes, I take advantage of a pan with simmering water, giant sufficient to put the ramekins in, watch out to not over fill in order that the water doesn’t cowl the pudding.
Boil the potatoes and mash with equal amount of butter and cream till you get a creamy no lump mash.
Prove the puddings and convey all of the parts to the plate and luxuriate in ……