Best Jills Gg Roast Suet Pudding Recipes

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THE BRITISH BULLDOG! TRADITIONAL LAYERED BEEF STEAK SUET PUDDING



The British Bulldog! Traditional Layered Beef Steak Suet Pudding image

A traditional British steamed savoury pudding - fluffy dumping style suet pastry layered with tender and succulent braised beef steak - pure comfort food. Once you have prepared this, just let it steam quietly away in the background, whilst you get on with other things. Unmould this pudding at the table and serve it immediately with extra gravy, steamed seasonal greens and mounds of fluffy mashed potatoes. There is an urban myth in the UK, that men ask woman who can cook this delicious savoury pudding to marry them........be warned.......be careful! Preparation time includes the cooking of the beef steak before the pudding is made and steamed. (This recipe comes from my family's recipe collection - it was cooked regularly by my grandmother and my mum; the original recipe is written in pencil on a scrap of paper.........it was like finding real treasure!)

Provided by French Tart

Categories     Savory Pies

Time 4h

Yield 1 Pudding, 4 serving(s)

Number Of Ingredients 12

12 ounces self-rising flour
6 ounces grated beef suet or 6 ounces vegetable suet
1/2 teaspoon salt
cold water, to mix
1 1/2 lbs braising steak, trimmed of fat
2 tablespoons flour
1 tablespoon tomato puree
1 large onion, peeled and chopped
1/2 teaspoon dried herbs or 1 tablespoon chopped fresh mixed herbs
1 pint beef stock
salt
pepper

Steps:

  • (Cook the meat 2 hours prior to steaming the assembled pudding.).
  • Filling: Dip meat in seasoned flour and fry lightly. Add onions and fry until golden. Place in casserole with stock, tomato puree and herbs and cook for 2 hours. Cool.
  • Pastry: Put flour, suet and seasoning in a bowl. Add sufficient water to form a firm but soft dough.
  • Pudding: Roll out the suet pastry and using assorted sizes of saucers, cut out rounds to fit the pudding bowl diameter, starting off small and getting bigger!
  • In a well buttered pudding basin, start with a small round of suet pastry and then add some stewed beef, then a layer of suet pastry and then the beef -- carry on in this way until all the pastry and beef is used up - the last layer should be suet pastry. Cover with buttered greasproof paper and then aluminium foil.
  • Steam for 2 hours, making sure there is always plenty of water. (Always top up the steamer with BOILING water - adding cold water will make the pudding heavy.).
  • Serve with fresh seasonal greens and vegetables and mashed or steamed potatoes.

Nutrition Facts : Calories 1153.5, Fat 76, SaturatedFat 36.7, Cholesterol 146.3, Sodium 1866.1, Carbohydrate 70.8, Fiber 3, Sugar 2, Protein 42.2

SUET PUDDING



Suet Pudding image

I remember my grandmother making this for Christmas, my mother used to make it and now I'm preparing it for our Christmas celebration.

Provided by Nancy

Categories     Desserts     Custards and Pudding Recipes

Time 1h

Yield 7

Number Of Ingredients 16

1 cup chopped suet
1 cup raisins
1 cup dark corn syrup
1 cup water
1 teaspoon baking soda
2 teaspoons salt, divided
½ teaspoon nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
3 cups all-purpose flour
1 teaspoon baking powder
2 cups milk
1 tablespoon butter
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • In a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well.
  • Heat batter in a steamer over 1 inch of hot, but not boiling, water. Steam until a toothpick inserted comes out clean.
  • In a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornstarch. Stir constantly until mixture thickens; stir in vanilla extract.
  • Serve pudding and sauce warm.

Nutrition Facts : Calories 797.6 calories, Carbohydrate 125.3 g, Cholesterol 29.4 mg, Fat 30.5 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17 g, Sodium 1015 mg, Sugar 44.6 g

GRANDMA'S SUET PUDDING



Grandma's Suet Pudding image

I have never used this recipe but I recently inherited my grandmother's recipe collection. She cooked desserts for a restaurant in the 30's and later cooked desserts from her home by special requests.

Provided by Susan Rigsby

Categories     Desserts     Custards and Pudding Recipes

Time 2h10m

Yield 15

Number Of Ingredients 10

1 cup milk
1 teaspoon lemon juice
1 cup chopped suet
1 cup molasses
1 teaspoon baking soda
2 cups all-purpose flour
1 cup raisins
1 egg white, beaten
9 tablespoons confectioners' sugar
vanilla extract to taste

Steps:

  • Sour the milk by adding the lemon juice.
  • In a large bowl combine suet, molasses, soured milk, baking soda, flour and raisins. Place batter in a pudding mold or large double boiler and steam, uncovered, for 2 hours.
  • To make the sauce combine, in a small saucepan, the egg white, confectioner's sugar and vanilla. Heat over medium until thickened. Serve over warm pudding.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 40.6 g, Cholesterol 10.4 mg, Fat 13.1 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 7.2 g, Sodium 104.6 mg, Sugar 17.3 g

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