The British Bulldog! Traditional Layered Beef Steak Suet Pudding

• Suet pastry
• 12 ounces self-rising flour
• 6 ounces grated beef suet or 6 ounces vegetable suet
• 1/2 teaspoon salt
• cold water, to mix
• Filling
• 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

1. (Cook the meat 2 hours prior to steaming the assembled pudding.).
2. 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.
3. Pastry: Put flour, suet and seasoning in a bowl. Add sufficient water to form a firm but soft dough.
4. 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!
5. 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.
6. 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.).
7. Serve with fresh seasonal greens and vegetables and mashed or steamed potatoes.

pastry, flour, beef suet, salt, cold water, filling, braising steak, flour, tomato puree, onion, herbs, beef stock, salt, pepper

Taken from www.food.com/recipe/the-british-bulldog-traditional-layered-beef-steak-suet-pudding-300631 (may not work)