Steak & sausage pudding
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Steak & sausage pudding
  Steak    Sausage    Pudding    British  
Last updated 6/12/2012 1:24:46 AM. Recipe ID 58447. Report a problem with this recipe.
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      Title: Steak & sausage pudding
 Categories: Main dish, Meats, British
      Yield: 4 Servings
 
MMMMM---------------------------PASTRY--------------------------------
      8 oz Self-raising flour
      1 pn Salt
      4 oz Suet
           - finely shredded or chopped
    1/4 pt Cold water (approximately)

MMMMM--------------------------FILLING-------------------------------
      1 lb Shin of beef
           -- cut into 1-inch cubes
      1 oz Flour
           -- seasoned w/Salt & Pepper
      8 oz Pork sausagemeat
      2 md Onions
      3 ts Marmite
    1/4 pt -Hot water, plus
      4 tb -Hot water
 
  1. To make pastry, sift flour and salt into a bowl. Stir in suet and
  mix to a fairly soft dough with cold water. Turn out on to a floured
  surface. Knead lightly until smooth.
  
  2. Roll out two-thirds of pastry into a round and use to line a
  well-greased 2-pint pudding basin.
  
  3. Coat beef with seasoned flour.  Shape sausagemeat into small balls.
  Slice onions and separate into rings.
  
  4. Fill pastry-lined pudding basin with alternate layers of beef,
  sausagemeat balls and onion rings.
  
  5. Mix Marmite and water well together.  Pour into pudding over meat
  mixture.
  
  6. Moisten edges of pastry with water.  Cover with lid, rolled from
  rest of pastry.  Press edges well together to seal.
  
  7. Cover securely with greased greaseproof paper or aluminium foil.
  Steam steadily for 3-1/2 hours.
  
  8. If water in saucepan or steamer starts boiling away, replenish
  with more boiling water.
  
  STEAK AND KIDNEY PUDDING: Make in exactly the same way as the Steak
  and Sausage Pudding but use 8 ounces chopped ox kidney instead of the
  sausagemeat.
  
  From: The Marmite Guide to better cooking - by Sonia Allison 




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Recipe ID 58447 (Apr 03, 2005)

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