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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. (Cook the meat 2 hours prior to steaming the assembled pudding.). | 2. Filling: Dip meat in seasoned flour and fry lightly. Add onions and fry until golden. Place in casserole with stock, tomato puree and herbs and cook for 2 hours. Cool. | 3. Pastry: Put flour, suet and seasoning in a bowl. Add sufficient water to form a firm but soft dough. | 4. Pudding: Roll out the suet pastry and using assorted sizes of saucers, cut out rounds to fit the pudding bowl diameter, starting off small and getting bigger! | 5. In a well buttered pudding basin, start with a small round of suet pastry and then add some stewed beef, then a layer of suet pastry and then the beef -- carry on in this way until all the pastry and beef is used up - the last layer should be suet pastry. Cover with buttered greasproof paper and then aluminium foil. | 6. Steam for 2 hours, making sure there is always plenty of water. (Always top up the steamer with BOILING water - adding cold water will make the pudding heavy.). | 7. Serve with fresh seasonal greens and vegetables and mashed or steamed potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self rising flour	12	ounces		302.6	0.0	67.32	1.7
beef suet	6	ounces	grated	1452.654	0.0	2.5515	159.894
salt	1/2	teaspoon		-	-	-	-
cold water				-	-	-	-
	1 1/2	lb		302.6	0.0	67.32	1.7
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
onion	1		peeled chopped	60.0	14.01	1.65	0.15
herb	1/2	teaspoon	chopped dried	-	-	-	-
beef stock	1	pint		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.