Yorkshire Beef and Ale Suet Pudding

Ingredients

• 500 g beef stewing steak, diced
• 250 ml dark ale
• 200 ml beef stock
• 1 onion
• 200 g self-raising flour
• 100 g shredded suet
• 1 tbsp plain flour

Method

1. 1

   Brown the diced beef stewing steak in a large pan over a high heat in batches, then set aside.

2. 2

   Fry the chopped onion in the same pan for 6 minutes until softened, then stir in the plain flour.

3. 3

   Return the beef to the pan, pour in the dark ale and beef stock, bring to a simmer, cover and cook for 25 minutes until the beef is starting to tenderise (it will finish cooking as the pudding steams).

4. 4

   Meanwhile, mix the self-raising flour and shredded suet with enough cold water to make a soft dough, then roll out two-thirds to line a buttered pudding basin.

5. 5

   Spoon the beef filling into the lined basin, then roll out the remaining dough as a lid and press to seal the edges.

6. 6

   Cover the basin with baking paper and foil, then steam over simmering water for 45 minutes, topping up the water as needed.

7. 7

   Turn the pudding out carefully.

8. 8

   Serve in thick wedges with any remaining gravy.