Braised Beef Suet Pudding

Prep Time


Cook Time

203 hours




1 1 ½ltrs Country Range Beef Bouillon (made up)

1 1 ½ltrs Country Range Beef Bouillon (made up)

1 1 tsp Country Range Dried Thyme

1 1 tsp Country Range Garlic Purée

850850 g dice beef

5050 g Country Range Plain Flour

250250 g Country Range Suet Pastry Mix

125125 g Country Range Plain Flour

cold water, to bind

500500 ml red wine

splash of olive oil

salt and pepper to taste

Multiply by
  • 1Add a splash of olive oil to a hot pan and seal the beef on a high heat. When golden brown, remove from the heat and leave to one side.
  • 2Add the flour to the pan to form a roux, cook for 3-4 minutes until sandy coloured, then add the tomato paste and cook for a further 5-6 minutes.
  • 3Add the red wine a little at a time, mixing until smooth, then add the garlic and thyme.
  • 4Place the beef back into the sauce and leave to simmer.
  • 5For the suet pastry, mix the suet mix, flour and seasoning together with a little water to form a pastry.
  • 6Roll out the pastry to fit pudding moulds. Line the moulds and fill with the beef. Top up with sauce and allow to cool.
  • 7Cover with a pastry top and place into a pan of boiling water. Steam with the lid on for 2-3 hours. Remove from the boiling water and allow to stand.
  • 8Turn onto the plate and open up. Serve with vegetables and gravy.