Whoopsies, i'm a day late! The thing is, i was sooo close to skipping this challenge after i realized a traditional British pudding isn't really a pudding. A British pudding is"any dish cooked in a pudding bowl or pudding cloth normally steamed, boiled but sometimes baked". The steaming part dissapointed me a little since i really wanted to use the oven after such a long cooking-break. It wasn't until the posting day (yesterday) that i decided to maintain my 7 month DB streak and skipped a day of school to complete the challenge (FYI: i'm not a bad student, we're allowed to skip one day out of our 3 week dermatology course!).
The "Steak and Kidney pudding" recipe Esther posted on the forum caught my eye so i went that direction and made a Steak and Mushroom pudding since kidneys aren't easy to find here. I used butter instead of suet and made the pastry with a food processor. And because i used a food processor for my dough, my mind automatically switched to "pie crust" mode and i forgot to add baking powder to the mix, DANG IT! I should've paid more attention to the instructions... Esther even kindly reminded us to find substitutions for self-raising flour but i was dumb enough to miss it. Ah well, lesson learned!
But despite that HUGE mistake, i was thrilled to find out that my pudding still flipped out to be a perfectly unscathed dome. The best part was when the juices from the beer and beefspilled out at the first cut. Oh, if only i had recorded it... it would be one of those videos i'd play over and over again on my bad days =D. I had to peel off the entire suet crust since it was inedible without the effects of baking powder, but JLo and I still enjoyed a wonderful meal of steak and mushroom filling that night. Thanks, Esther, for hosting such an interesting challenge this month!
Steak and Mushroom Pudding
- For the STEAK FILLING:
- 450-500 g casserole beef, diced
- 1 onion, peeled and chopped
- 1 tablespoon fresh thyme
- 200-250 g button mushrooms
- 2 tablespoons plain flour
- Salt and pepper, to taste
- 150 ml Guinness beer
- Worcestershire sauce
- For the SUET PASTRY:
- 250 g self raising flour for pastry (If you cannot find self-raising flour, use a combination of all-purpose flour and baking powder.)
- 175 g shredded suet or suet substitute (i.e. vegetable suet, crisco, lard, butter)
- 150 ml water for pastry (only an estimate)
- For the Steak filling: Add everything to a bowl and mix this all up so meat gets coated with the flour [picture 1].
- For the Suet pastry: add flour and and suet into bowl, adding salt and pepper [picture 2].
- Add the water, a tablespoonful at a time, as you mix the ingredients together [picture 3].
- Make up the pastry to firm an elastic dough that leaves the bowl clean. Don’t over handle the pastry or it will be too hard.
- Now roll this out on the work surface, lifting and turning it so it doesn't stick to the surface. Cut out a quarter of the dough to use for this lid [picture 4].
- Place the rest into the bowl, pressing it to seal it against the sides of the bowl and bottom and top [picture 5].
- Now put filling inside the pie [picture 6]. Add worcestershire sauce to guinness and pour over the top [picture 7].
- Roll the final piece of pastry out into a circle big enough to cover the top of the basin, dampen the edges and pinch the edges together to seal [picture 8].
- Seal well and cover with a double sheet of foil – pleated in the centre to allow room for expansion while cooking. Secure with string, and place it in a steamer over boiling water.
- Steam for 3 - 5 hours, you may need to add more boiling water halfway through or possibly more often [picture 9].
- One way to tell that it is cooked is when the pastry changes colour and goes from white to a sort of light golden brown.