Beef, Ale & Parsnip Pudding

Tuesday 5 November 2013

  photo SAM_1692_zps3cb70b02.jpg

The Toddster grew up during the War years.  He was born just before the beginning of WW2, and was only 7 years old when it finished.  His mom was a very traditional cook, and of course there was rationing for all of his growing up years.  He has very fond memories however of the dishes his mother made.  He especially loved her meat puddings.

 photo SAM_1693_zps68ee723d.jpg

When I talk about a meat pudding here I am not talking about a sweet pudding, but a very delicious steamed savoury pudding, stogged full of meat and gravy.  Some might think it a bit stodgy . . . but then again dishes which were popular during those years were designed to fill em up with less meat and more stodge.

 photo SAM_1694_zpsae8e398f.jpg

Todd was longing for a meat pudding and so I did a search online to see if I could find a good one.  I found a fabulous one on BBC GoodFood.  It was called Beef, Ale and Parsnip Pudding and it looked fabulous!

 photo SAM_1695_zps713557ba.jpg

Since it was my first time making a meat pudding, I followed the recipe exactly this first time.  It was very easy to do.  I think just about anyone could do it.  The only change I made was to substitute half of the beef suet for grated cold butter.

 photo SAM_1697_zps614a9647.jpg

It was fabulously delicious!  I quite liked it myself, and Todd was in Meat Pudding heaven!  The gravy was rich and wonderful.  The pastry was nice and crisp, and the meat so tender.   Unlike the BBC recipe, I also cooked the filling the day before and chilled it overnight.  I didn't feel right about adding a hot filling to the pastry.   It worked beautifully.

 photo SAM_1702_zps5ceb2107.jpg

I served it simply with some boiled potatoes and a mix of savoy cabbage, leeks and cavolo nero.  It went down a real treat!  Todd can't wait until he gets the leftovers tomorrow!

 photo SAM_1690_zpsfa90cc5e.jpg

*Beef, Ale & Parsnip Pudding*
Serves 4

Adapted to fit both British and North American measurements from a recipe on BBC GoodFood.  Plan ahead as it works best when you make the filling one day in advance.

For the filling:
1 large onion, peeled and chopped
100g smoked bacon lardons (1/2 cup chopped smoked thick cut streaky bacon)
2 TBS olive oil
500g lean stewing beef, cubes (generous pound)
2 TBS plain flour
3 parsnips, peeled and cubes
500ml of brown ale ( scant 2 1/4 cup)
300ml of beef stock (1 1/4 cup)
2 TBS cranberry or red currant jelly
4 sprigs of fresh thyme
salt and pepper to taste

For the pastry:
butter for greasing
300g of self raising flour (2 cups plus 3 TBS)
2 tsp English Mustard Powder
1/2 tsp fine sea salt
140g of shredded suet (2/3 cup, loosely measured, not packed)
(I used half vegetable suet and half grated cold butter)
150ml cold water (10 TBS)

Make the filling the day before.   Add the bacon lardons and chopped onion to a large pan.   Cook, stirring, occasionally, for about five minutes, until golden.  Scoop out with a slotted spoon and set aside.   Dust the beef with flour.  (I shake it in a plastic bag.  It's easy.)  Add the olive oil to the pan.  When it is hot add the floured meat and brown evenly, over high heat.  Add the prepared parsnips, ale, stock, jelly, thyme and lardon mixture.  Bring to the boil.  Reduce to a simmer, cover and allow to simmer for about 1 1/2 hours until the meat is fork tender. Season to taste.  Remove from the stove.  Remove and discard the thyme stalks. Carefully pour off any cooking liquid into a container with a lid.   Cover and allow to cool, then place in the refrigerator.   Place the meat/vegetable micture into another container, cover and chill overnight.

The next day, about 2 1/2 hours before you wish to eat, remove your filling from the fridge and allow to come to room temperature.   Make the pastry as follows.   Sift the flour into a bowl.  Add the mustard powder and salt,  Give it a good stir.  Drop in the fat.  Stir to coat with the flour mixture.  Using a fork, stir in the water, tossing and mixing to make a soft dough.  Butter a 1 1/2 litre pudding basin.    

 photo SAM_1672_zps8e7b9bb0.jpg   

 Roll out the pastry on a lightly floured surface to make a large circle which is large enough to line the basin with a bit of an overhang.   Cut one quarter of it away and set aside.      

  photo SAM_1673_zps08862f55.jpg 

 Carefully lay the pastry in the basin, overlapping and joining the cut edges, wetting them if need be and pinching a bit to join.     

  photo SAM_1675_zpsbd1cb6cd.jpg 

Fill with the filling and a small portion of the reserved liquid.  (about 7 TBS)  Fold the overhang over the filling and brush with water.     

   photo SAM_1676_zps4ac0b3fc.jpg 

Roll the quarter of the pastry you cut away into a circle large enough to cover the top,  Place this "lid" on top, pressing firmly around the edges to seal tightly.  

 photo SAM_1678_zps8544c79a.jpg  

Butter a sheet of baking parchment generously.  Fold a large pleat in the centre.  Lay, butterside down, on top of the pudding.  Cover with a pleated layer of foil.  Tie with a string, making a loop that you can use to life the pudding out with at the end. 

Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan which is large enough to easily hold the pudding basin.  Half fill the pan with water and bring to the boil.  Lower in the pudding.  Cover the pan tightly and simmer for 2 hours, topping up the pan with boiling water as necessary.

 photo SAM_1686_zps2a4a2a23.jpg

At the end of that time, reheat the cooking liquid, bubbling it down until you have reduced it to a delicious gravy.  Carefully lift the pudding out of the basin.  Run a knife around the rim and then turn it out onto a plate. 

  photo SAM_1688_zps61ba89ce.jpg

Serve cut into wedges along with some of the gravy and some cooked greens if you wish.

 photo SAM_1691_zps8dddc6b8.jpg

I think I did pretty good for my first meat pudding.  What do you think???  The Toddster was ecstatic!


  1. I think it looks wonderful. These are totally new to me, never had one before and really want to give it a try.

  2. You will love it Jeannine! This was my first time making and tasting one and I have to say I was instantly converted to loving it! It was not as hard to make as I had always supposed and it was fabulously delicious!

  3. I call these pot pies.

    I love them. I made a ham and cheese one. Also a chicken and veggie one.

  4. OH boy Ramona, that hame and cheese one sounds delish! I will have some leftover gammon tomorrow. Putting my thinking cap on now! Thanks!

  5. Oh my word that looks lovely...I'll definitely be springing this on the hubby this winter...

  6. I am sure he will love it Mrs Numbles. The Toddster was in heaven!

    1. I meant to reply ages ago! He loved it - so much that he suggested it for our Boxing Day dinner (Christmas is light and fish-based this year). It wasn't something he ever enjoyed as a child but I think your recipe converted him.

    2. Oh that makes me very happy Mrs Numbles! I am so glad he enjoyed! xo

  7. I really like the idea of mustard powder in the pastry - what a clever idea.

    I'm not sure that I've ever seen suet here. We can get lard, so do you think if I froze and grated it that it might work? Well, worth a try, anyway. It sounds like a lovely, filling meal for this cold, damp weather.

  8. this is what I think of when I think of British food, yummo!

  9. Would LOVE to try this out on my Italian family as it's one of my absolute favourite british classics! Unfortunately I haven't ever been able to find parsnips here so I may have to substitute them for something else...

  10. Beth, I think any root vegetable would work well! I'd try carrots or swede! They all have a natural sweetness like Parsnips!


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!