Beef pudding
MAKES 1 PUDDING IN A 17CM (6½ INCH) BASIN (MOULD)
FILLING
500g stewing beef (I prefer chuck steak, fatty bits removed) (see tip)Plain (all-purpose) flour, enough to give the meat a dusting1 large onion5 small mushrooms, halved1 thyme stalk1 bay leafGenerous grinding of the pepper mill125ml (½ cup) dark ale, such as porter, stout or a Belgian monastery beer (if you don’t want to use alcohol, use the same quantity of beef stock)
SUET PASTRY
300g (2 cups) plain (all-purpose) flour130g shredded suet1 teaspoon baking powderJuice of ½ lemon (about 2 tablespoons)200ml waterPinch of salt1 teaspoon thyme leaves or finely chopped parsley
1 Prepare the pudding basin. Preheat oven to 160°C.
2 To make the suet pastry, put the flour, suet and baking powder in a bowl and combine very well.
3 Add the lemon juice to the water and start adding it to
