Steak and Sausage Pudding

Pastry

225g (8oz) Self-raising flour
150ml (¼ pint) Cold water (approximately)
110g (4oz) Suet - finely shredded or chopped
Pinch Salt

Filling

450g (1lb) Shin of beef, cut into 1-inch cubes
235ml (8 floz) Hot water
225g (8oz) Pork sausagemeat
25g (1oz) Seasoned Flour
2 Onions
3 tsp Marmite

Pastry
Sift flour and salt into a bowl.
Stir in suet and mix to a fairly soft dough with cold water.
Turn out on to a floured surface.
Lightly knead until smooth.
Roll out two-thirds of pastry into a round and use to line a well-greased 2-pint pudding basin.

Filling
Coat beef with seasoned flour.
Form the sausagemeat into small balls.
Slice onions and separate into rings.
Fill pastry-lined pudding basin with alternate layers of beef, sausagemeat balls and onion rings.
Mix Marmite and water well together and pour over meat mixture.
Moisten edges of pastry with water.
Cover with lid, rolled from remainder of the pastry.
Press edges well together to seal.
Cover securely with greased greaseproof paper or aluminium foil.
Steam steadily for 3½ hours.
Ensure that the water does not evaporate, topping it up from time to time with boiling water.
Serves 4

MeatRecipes

Steak and Sausage Pudding

Meat
Recipes