Juicy Beef, Dark Ale & Suet Pudding

• large onion↗1

  sliced

• smoked bacon↗100 г g

  sliced into strips

• olive oil↗2 ст. л. tbsp
• lean stewing beef↗500 г g

  cut into cubes

• plain flour↗2 ст. л. tbsp
• parsnip↗3

  cut into cubes

• dark ale↗500 мл ml
• beef stock↗300 мл ml
• cranberry or red currant jelly2 ст. л. tbsp
• thyme↗4

  sprigs

• herbs↗

  for garnish (optional)

• butter↗

  for greasing

• flour with raising agent300 г g

  plus extra for dusting

• English mustard↗2 ч. л. tsp

  powdered

• chopped suet↗140 г g

Step-by-step instructions

1. 1

   Heat a large skillet, add the oil and sauté the onion with the bacon for 5 minutes until golden. Remove with a slotted spoon and set aside.

2. 2

   In the same skillet coat the beef with flour, increase the heat and brown, stirring constantly, until the meat develops a golden crust.

3. 3

   Add the diced parsnip, pour in the ale, beef stock, jelly, thyme and the browned bacon. Bring to a boil, then cover and simmer over low heat for 1½ hours until the meat is tender.

4. 4

   Generously butter a 1.5‑liter pudding mould. For the dough, combine flour, mustard powder, the chopped suet and ½ tsp of kitchen salt. Gradually add cold water (≈150 ml) and knead a soft dough. Set aside a quarter of the dough.

5. 5

   On a well‑floured surface roll out the remaining dough into a large circle sufficient to line the mould. Carefully transfer it to the mould, leaving a 1 cm overhang, and press the edges to seal.

6. 6

   Roll the remaining quarter of dough into another circle to serve as the lid. Pour the liquid left from the stewing into a small saucepan, strain out the thyme sprigs and set aside for the sauce.

7. 7

   Transfer the prepared filling into the prepared mould, pour in 100 ml of the reserved liquid, cover with the dough lid and brush with water. Press the lid tightly to seal the pudding.

8. 8

   Butter a sheet of parchment paper, place it on the lid, fold a layer of foil over and tie with a string, forming a loop‑handle for easy lifting.

9. 9

   In a deep saucepan place a trivet or large cookie cutter, set the pudding mould on it and pour water up to half the height of the pan. Bring to a boil, then reduce heat, cover and steam for 2 hours, adding boiling water as needed.

10. 10

    During the last 10 minutes increase the heat and reduce the remaining liquid to create a fragrant sauce. Carefully remove the pudding, run a knife around the mould edge, invert onto a plate and serve with the sauce and fresh herbs if desired.