| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Food networ, Food2 | 4 | servings | |
INGREDIENTS
| 1 | lb | Suet pastry |
| Flour | ||
| 1 | ts | Butter |
| 1 | lb | Rump of beef; trimmed weight, cut |
| ; into cubes | ||
| 8 | oz | Your favourite game meat; diced |
| 1 | lg | Onion; peeled and finely |
| ; chopped | ||
| 1 | tb | Plain flour |
| Salt | ||
| Freshly milled black pepper | ||
| 1 | tb | Worcestershire sauce |
| 1 | tb | Mushroom ketchup |
| 5 | Floz red wine | |
| 5 | Floz beef stock | |
| 1 | ts | Crushed juniper berries |
INSTRUCTIONS
On a floured board, roll out the pastry. Cut off one third and place to one side to top the pudding. Grease a 3 pint pudding basin with the teaspoon of butter and line it with suet pastry, pressing and covering the basin completely, the dough overlapping the edge of the basin. Place the beef and game with the onion into a bowl and sprinkle with flour, seasoning with the salt and freshly milled black pepper. Add the rest of the ingredients to the bowl and blend thoroughly. Place the meat filling mixture into the pastry-lined pudding basin. Moisten the edge of the pastry with a little milk and place the reserved suet pastry onto the top of the pudding, pressing and sealing the circular edge together. Trim off any excess pastry. Cover the basin with generously greased grease-proof paper and tie it tightly with string. Place the pudding in a large pan with enough boiling water to cover two thirds of the basin. Bring to the boil for 15 minutes, then reduce the heat and steam gently for 3 hours. Remove the grease-proof paper and place a large serving plate on the top of the pudding. Hold the pudding and plate, reverse the pudding on to the plate and serve. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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