My ( not mine ) steak pudding .
It is mine now as I've made it my own , but Kieth Floyd gave me the ingredients and inspiration may years ago from a news paper cutting . Fantastic on a cold winter day and makes anyone drool .https://www.avforums.com/attachments/20181007_134046-jpg.1070421/ https://www.avforums.com/attachments/20181007_134030-jpg.1070420/ https://www.avforums.com/attachments/20181007_134428-jpg.1070419/
Get it right and the suit will light and fluffy and take in all the flavours of the sauce/juice.
This may be hard to read as it's very old and well used , here goes .
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Use it , enjoy it , change it as I have to make something your own and yummy. Great! Can you send it to me first class?
Seriously, the crust looks perfect-nice and fluffy. Just a heads up , I do not use rashers of streaky bacon , instead bacon ( unsmoked ) lardons and use the fat from them for the onions ,button mushrooms and garlic. Looks lovely, wish it still cost £4.67 !
Do you use suet from the butchers shop ? It’s a revelation compared with the boxed stuff! Cheers , will deffo give it a try now . Bacon,onion and Mushroom suit roly-poly
Old school comfort food that ones mom used to make .
100g beef suit
220g or so plain flour
500g of bacon bits, cheap as chips .
One or two small onions thinly sliced.
Button mushrooms thinly sliced .
One Oxo cube .
Mix the suit n flour with a tad of water .
Knead it out so you can work it .
Roll it into a thin,ish sheet .
Add the bacon ,onions ,mushrooms and sprinkle with Oxo cube .
Roll the bugger up.
Grease some foil and wrap around it , couple of layers to make it water tight as you can.
Steam the bugger for 2.5 to 3 hours .
Slice n serve .
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Real comfort food and if any left over then slice and a light fry the next night with chips fried egg n beans . looks great!
i'm useless with dough and the like, any tips? Got to love floyd
Was in a rush tonight, so no time for an all day steam, in the crock pot browned onion meat n garlic made a quick roux in with stock and other bits 35 min pressure cook then into bowls in a pan of water in oven,now just to wait for an hour or so,,,,
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https://www.avforums.com/attachments/849d520c-51fc-4f40-a779-bee46b0c6993-jpeg.1086241/ Suit dough is simple as mate , follow the measures,tad of water till it nearly sticks to the wooden spoon .
Bit of flour on your work top and knead the bugger until you can work with it , or it does not stick to your hands .
If you add a tad to much water to the mix then the flour on the worktop will take up the slack .
As long as you can work with it without it getting stuck to you then 99% there data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7.
Only tip is to butter them bowls as not only does it make it easy to free once cooked but gives a great colour and taste and adds just the slightest crispy crust . Great tip and works so well!
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