Ingredients with Measurements:
- 1 lb. beef steak, diced
- 1 large onion, chopped
- 2 cups beef stock
- 2 cups self-raising flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 cup suet
- 1/2 cup water
Special Equipment Needed:
- 4 pudding basins
- Muslin cloth
Step-by-Step Instructions:
1. In a large bowl, mix the flour, salt, and pepper together.
2. Add the suet and mix well.
3. Gradually add the water, mixing until a dough forms.
4. Roll out the dough on a floured surface and cut into four circles.
5. In a large bowl, mix the beef, onion, and beef stock together.
6. Cut four squares of muslin cloth and place a dough circle on each.
7. Divide the beef mixture between the four dough circles.
8. Bring the corners of the muslin cloth together and tie with string to form a pudding.
9. Place the puddings in a large pot of boiling water and simmer for 2 hours.
10. Remove the puddings from the water and allow to cool slightly before unwrapping.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Simmering temperature: 212°F (100°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 650
Fat per serving: 35g
Carbohydrates per serving: 50g
Protein per serving: 30g
Substitutions for ingredients:
- Beef steak can be substituted with lamb or pork.
- Suet can be substituted with butter or vegetable shortening.
Variations:
- Add vegetables such as carrots and potatoes to the beef mixture.
- Add herbs such as thyme and rosemary to the beef mixture.
Tips and Tricks:
- Make sure the dough is rolled out thinly to ensure it cooks through.
- Use a sharp knife to dice the beef to ensure it cooks evenly.
- Make sure the muslin cloth is tied tightly to prevent any leakage.
Storage Instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pudding in the microwave or oven until heated through.
Presentation Ideas:
Serve the pudding on a plate with a side of vegetables.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a glass of red wine.
Suggested Side Dishes:
Mashed potatoes and steamed vegetables.
Troubleshooting Advice:
If the dough is too dry, add more water. If the dough is too wet, add more flour.
Food Safety Advice:
Make sure the beef is cooked through to an internal temperature of 145°F (63°C).
Food History:
Rag pudding originated in the North West of England and was traditionally made by cotton mill workers.
Flavor Profiles:
The beef is tender and savory, while the suet pastry is rich and buttery.
Serving Suggestions:
Serve the pudding with a side of gravy.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: English
Taste: Rich, Savory, Comforting, Hearty