Beef suet pudding?

Scam · 24 Apr 2020 at 14:26

Wondering if anyone has made one of these. We have some leftover beef shin and Guinness stew on the menu for tomorrow night. Usually do suet dumplings but I fancy blingin' it up a bit and making a couple of individual suet puddings.

I've seen some recipes that call for raw ingredients to go in the puddings. Would putting a cooked stew in there work ok? :confused:

They seem to steam for 2hrs ish which does seem a long time although I guess it's a gentle-ish heat no?

Any pointers or decent recipes out there to follow?

Scam · 25 Apr 2020 at 15:14

I'm not sure I followed your post 100%. But I was planning on using leftover stew (ie already cooked). Wondering how well that would go in the steamer for 2hrs usb, or if I could or should reduce the time at all? Don't want undercooked suet...

Scam · 30 Apr 2020 at 15:05

PlacidCasual said:
I always get my filling cooked to just under before filling a suet pudding. I’m normally using chuck, brisket, shin or similar so tough meat that I like to cook for 3 or 4 hours at low heat. So I’d definitely cook the stew first.

I did, I said I had leftover stew

Anyhoo. It worked really well. I read a few recipes (mainly one of the Hairy Bikers ones) but they are all essentially 2:1 flour-to-suet and add enough water to make a dough. Roll it out, leaving a quarter for the lid, fill your container, do the lid. There you go. Very easy.

The only thing I didn't have (due to using leftover stew) was extra sauce to make gravy. So there's just instant there. Nevermind. It was all lush.

Scam · 1 May 2020 at 12:37

PlacidCasual said:
Does look very good.

Thanks. The stew was actually really nice reheated in that way (steamed). Didn't dry out at all which is what normally happens if you just bung it in the job .