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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Savoury+Puddings?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Savoury%20Puddings"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"3"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2593015166027920003"},"published":{"$t":"2016-12-05T04:00:00.000+00:00"},"updated":{"$t":"2017-08-17T14:17:55.876+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"man-food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Savoury Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Beef, Ale and Parsnip Pudding"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-MRg8idE3mCU\/WZWVNwLtJbI\/AAAAAAABKws\/BflDfb4pBZ0lgV7VahWFK-LXK8fJ3ZFbACLcBGAs\/s1600\/d17cb1d9d9bf4cc28cb8af3927c0d1aa.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"541\" data-original-width=\"564\" height=\"612\" src=\"https:\/\/2.bp.blogspot.com\/-MRg8idE3mCU\/WZWVNwLtJbI\/AAAAAAABKws\/BflDfb4pBZ0lgV7VahWFK-LXK8fJ3ZFbACLcBGAs\/s640\/d17cb1d9d9bf4cc28cb8af3927c0d1aa.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThe Toddster grew up during the War years.\u0026nbsp; He was born just before the beginning of WW2, and was only 7 years old when it finished.\u0026nbsp; His mom was a very traditional cook, and of course there was rationing for all of his growing up years.\u0026nbsp; He has very fond memories however of the dishes his mother made.\u0026nbsp; He especially loved her meat puddings.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen 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.\u0026nbsp; 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.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-MsAbD8E0UkE\/WZWWAX6r_tI\/AAAAAAABKxA\/_NgAuNVm9Eojc3Qcs_GHqFEmUIPzBThFgCLcBGAs\/s1600\/40134a52eb4ac7af46bbe48dd8118617.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"564\" data-original-width=\"564\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-MsAbD8E0UkE\/WZWWAX6r_tI\/AAAAAAABKxA\/_NgAuNVm9Eojc3Qcs_GHqFEmUIPzBThFgCLcBGAs\/s640\/40134a52eb4ac7af46bbe48dd8118617.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTodd was longing for a meat pudding and so I did a search online to see if I could find a good one.\u0026nbsp; I found a fabulous one on \u003Ca href=\"http:\/\/www.bbcgoodfood.com\/recipes\/1974640\/beef-ale-and-parsnip-pudding\"\u003E\u003Cb\u003EBBC GoodFood\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; It was called Beef, Ale and Parsnip Pudding and it looked fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSince it was my first time making a meat pudding, I followed the recipe exactly this first time.\u0026nbsp; It was very easy to do.\u0026nbsp; I think just about anyone could do it.\u0026nbsp; The only change I made was to substitute half of the beef suet for grated cold butter.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-6paHW8syAg0\/WZWWBzD9GLI\/AAAAAAABKxI\/YZuOueh09cA7kxzCHZYFjyBcV_98_p6eACEwYBhgL\/s1600\/891c5ba68fc03e6e6bcd79c539f70a39.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"519\" data-original-width=\"564\" height=\"588\" src=\"https:\/\/2.bp.blogspot.com\/-6paHW8syAg0\/WZWWBzD9GLI\/AAAAAAABKxI\/YZuOueh09cA7kxzCHZYFjyBcV_98_p6eACEwYBhgL\/s640\/891c5ba68fc03e6e6bcd79c539f70a39.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was fabulously delicious!\u0026nbsp; I quite liked it myself, and Todd was in Meat Pudding heaven!\u0026nbsp; The gravy was rich and wonderful.\u0026nbsp; The pastry was nice and crisp, and the meat so tender.\u0026nbsp;\u0026nbsp; Unlike the BBC recipe, I also cooked the filling the day before and chilled it overnight.\u0026nbsp; I didn't feel right about adding a hot filling to the pastry.\u0026nbsp;\u0026nbsp; It worked beautifully.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-0f87JXqDgvY\/WZWWDJyU-QI\/AAAAAAABKxY\/gpTb2I7tMfAMBYUD7sh6K-M2nrVsnDa9ACEwYBhgL\/s1600\/d6a6ac56301034f774868dfcad38f6bb.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"623\" data-original-width=\"564\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-0f87JXqDgvY\/WZWWDJyU-QI\/AAAAAAABKxY\/gpTb2I7tMfAMBYUD7sh6K-M2nrVsnDa9ACEwYBhgL\/s640\/d6a6ac56301034f774868dfcad38f6bb.jpg\" width=\"578\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nI served it simply with some boiled potatoes and a mix of savoy cabbage, leeks and cavolo nero.\u0026nbsp; It went down a real treat!\u0026nbsp; Todd can't wait until he gets the leftovers tomorrow!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-50GIecOWtOI\/WZWWCmA4K7I\/AAAAAAABKxs\/lihNaHuqyu4M9TGjciv5BgS4MjEPwQNmwCEwYBhgL\/s1600\/b7ce5c224b4f813d548982574d57de28.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"584\" data-original-width=\"564\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-50GIecOWtOI\/WZWWCmA4K7I\/AAAAAAABKxs\/lihNaHuqyu4M9TGjciv5BgS4MjEPwQNmwCEwYBhgL\/s640\/b7ce5c224b4f813d548982574d57de28.jpg\" width=\"618\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Beef, Ale \u0026amp; Parsnip Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/beef-ale-parsnip-pudding\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nAdapted\n to fit both British and North American measurements from a recipe on \nBBC GoodFood.\u0026nbsp; Plan ahead as it works best when you make the filling one\n day in advance.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the filling:\u003C\/div\u003E\n1 large onion, peeled and chopped\u003C\/div\u003E\n100g smoked bacon lardons (1\/2 cup chopped smoked thick cut streaky bacon)\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n500g lean stewing beef, cubes (generous pound)\u003C\/div\u003E\n2 TBS plain flour\u003C\/div\u003E\n3 parsnips, peeled and cubes\u003C\/div\u003E\n500ml of brown ale ( scant 2 1\/4 cup)\u003C\/div\u003E\n300ml of beef stock (1 1\/4 cup)\u003C\/div\u003E\n2 TBS cranberry or red currant jelly\u003C\/div\u003E\n4 sprigs of fresh thyme\u003C\/div\u003E\nsalt and pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the pastry:\u003C\/div\u003E\nbutter for greasing\u003C\/div\u003E\n300g of self raising flour (2 cups plus 3 TBS)\u003C\/div\u003E\n2 tsp English Mustard Powder\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp fine sea salt\u003C\/div\u003E\n140g of shredded suet (2\/3 cup, loosely measured, not packed)\u003C\/div\u003E\n(I used half vegetable suet and half grated cold butter)\u003C\/div\u003E\n\u003Cdiv\u003E\n150ml cold water (10 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMake\n the filling the day before.\u0026nbsp;\u0026nbsp; Add the bacon lardons and chopped onion \nto a large pan.\u0026nbsp;\u0026nbsp; Cook, stirring, occasionally, for about five minutes, \nuntil golden.\u0026nbsp; Scoop out with a slotted spoon and set aside.\u0026nbsp;\u0026nbsp; Dust the \nbeef with flour.\u0026nbsp; (I shake it in a plastic bag.\u0026nbsp; It's easy.)\u0026nbsp; Add the \nolive oil to the pan.\u0026nbsp; When it is hot add the floured meat and brown \nevenly, over high heat.\u0026nbsp; Add the prepared parsnips, ale, stock, jelly, \nthyme and lardon mixture.\u0026nbsp; Bring to the boil.\u0026nbsp; Reduce to a simmer, cover\n and allow to simmer for about 1 1\/2 hours until the meat is fork \ntender. Season to taste.\u0026nbsp; Remove from the stove.\u0026nbsp; Remove and discard the\n thyme stalks. Carefully pour off any cooking liquid into a container \nwith a lid.\u0026nbsp;\u0026nbsp; Cover and allow to cool, then place in the refrigerator.\u0026nbsp;\u0026nbsp;\n Place the meat\/vegetable micture into another container, cover and \nchill overnight.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe next day, about 2 1\/2 hours before you wish \nto eat, remove your filling from the fridge and allow to come to room \ntemperature.\u0026nbsp;\u0026nbsp; Make the pastry as follows.\u0026nbsp;\u0026nbsp; Sift the flour into a \nbowl.\u0026nbsp; Add the mustard powder and salt,\u0026nbsp; Give it a good stir.\u0026nbsp; Drop in \nthe fat.\u0026nbsp; Stir to coat with the flour mixture.\u0026nbsp; Using a fork, stir in \nthe water, tossing and mixing to make a soft dough.\u0026nbsp; Butter a 1 1\/2 \nlitre pudding basin. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;Roll out the pastry on a lightly floured surface \nto make a large circle which is large enough to line the basin with a \nbit of an overhang.\u0026nbsp;\u0026nbsp; Cut one quarter of it away and set aside.\u0026nbsp;\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;Carefully lay the pastry in the basin, overlapping and joining the cut \nedges, wetting them if need be and pinching a bit to join. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nFill with \nthe filling and a small portion of the reserved liquid.\u0026nbsp; (about 7 TBS)\u0026nbsp; \nFold the overhang over the filling and brush with water.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nRoll the \nquarter of the pastry you cut away into a circle large enough to cover \nthe top,\u0026nbsp; Place this \"lid\" on top, pressing firmly around the edges to \nseal tightly.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nButter a sheet of baking parchment \ngenerously.\u0026nbsp; Fold a large pleat in the centre.\u0026nbsp; Lay, butterside down, on\n top of the pudding.\u0026nbsp; Cover with a pleated layer of foil.\u0026nbsp; Tie with a \nstring, making a loop that you can use to life the pudding out with at \nthe end.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSit a small trivet or a large cookie cutter in the \nbottom of a deep saucepan which is large enough to easily hold the \npudding basin.\u0026nbsp; Half fill the pan with water and bring to the boil.\u0026nbsp; \nLower in the pudding.\u0026nbsp; Cover the pan tightly and simmer for 2 hours, \ntopping up the pan with boiling water as necessary.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAt the end \nof that time, reheat the cooking liquid, bubbling it down until you have\n reduced it to a delicious gravy.\u0026nbsp; Carefully lift the pudding out of the\n basin.\u0026nbsp; Run a knife around the rim and then turn it out onto a plate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe cut into wedges along with some of the gravy and some cooked \ngreens if you wish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-JsNX01FqRRw\/WZWWACeqlkI\/AAAAAAABKxs\/3GtAxOIAf_EJwxPcRNkvoufiretYwWzJACEwYBhgL\/s1600\/44e0056abd16ae746d241e107888c4fc.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"533\" data-original-width=\"564\" height=\"604\" src=\"https:\/\/4.bp.blogspot.com\/-JsNX01FqRRw\/WZWWACeqlkI\/AAAAAAABKxs\/3GtAxOIAf_EJwxPcRNkvoufiretYwWzJACEwYBhgL\/s640\/44e0056abd16ae746d241e107888c4fc.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis is really, really, REALLY nice!\u0026nbsp; If you can't find parsnips you can use carrots or another root vegetable that you enjoy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2593015166027920003\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/beef-ale-and-parsnip-pudding.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2593015166027920003"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2593015166027920003"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/beef-ale-and-parsnip-pudding.html","title":"Beef, Ale and Parsnip Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-MRg8idE3mCU\/WZWVNwLtJbI\/AAAAAAABKws\/BflDfb4pBZ0lgV7VahWFK-LXK8fJ3ZFbACLcBGAs\/s72-c\/d17cb1d9d9bf4cc28cb8af3927c0d1aa.jpg","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-9102630741426627674"},"published":{"$t":"2016-10-18T04:00:00.000+01:00"},"updated":{"$t":"2016-10-19T11:38:44.146+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Savoury Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tomatoes"}],"title":{"type":"text","$t":"Scalloped Tomatoes with Herbs"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo tomatoes_zps2b8gsnt7.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/tomatoes_zps2b8gsnt7.jpg\" width=\"379\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;We had a windstorm a week or so ago and our tomato plants all blew over.\u0026nbsp; I was force to pick them all.\u0026nbsp; Most were green.\u0026nbsp;\u0026nbsp; I had thought to make some green tomato chow, but alas time got away from me and they ripened in the bowl before I could get that done.\u0026nbsp; That was okay however because I love tomatoes and I am never at a loss as to what to do with tomatoes!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9436_zpsepnazfjq.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9436_zpsepnazfjq.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI quite simply love tomatoes and have been collecting ways to use them for years and years and years.\u0026nbsp; This recipe today comes from a small green notebook which is filled with lovely home style old fashioned recipes, laboriously copied by myself years ago from books I took out from the local library.\u0026nbsp; Unfortunately I was not quite so good at keeping a record of which book they came from.\u0026nbsp; I can date this notebook to the years I was living in Meaford, Ontario, and I think it might have been from a book called Canadian Cookbook by Elizabeth Baird, but I could be wrong, so do forgive me if I am.\u0026nbsp; In any case it is a delicious recipe.\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN9437_zpspeuw1p59.jpg\" border=\"0\" height=\"343\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9437_zpspeuw1p59.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd so very simple. \u0026nbsp; Sliced tomatoes are layered in a baking dish with a mix of buttery sauteed onions, bread crumbs and herbs, and then topped with a simple mix of plain herbed breadcrumbs and dotted with butter prior to baking.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9438_zps1krysinq.jpg\" border=\"0\" height=\"390\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9438_zps1krysinq.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe end result is a type of tomato pudding . . .\u0026nbsp; so delicious with the soft buttery onions, the sweet tomatoes, the herby breadcrumbs . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9440_zps99fjw8hf.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9440_zps99fjw8hf.jpg\" width=\"391\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI suppose you could add cheese if you wanted to, but you really don't need it.\u0026nbsp; It's fabulous just the way it is.\u0026nbsp; I could sit down and eat a whole bowl of this all on it's own.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9443_zpsbpbce9iu.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9443_zpsbpbce9iu.jpg\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Scalloped Tomatoes with Herbs*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/scalloped-tomatoes-with-herbs\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nThis\n is simple and delicious.\u0026nbsp; If you don't have fresh tomatoes you can use \ntinned whole tomatoes, drained and sliced.\u0026nbsp; I always peel my tomatoes, \nas I am not fond of cooked tomato skins.\u0026nbsp; See note at bottom.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n60g butter (1\/4 cup)\u003C\/div\u003E\n3 to 4 onions, peeled and sliced\u003C\/div\u003E\n1 1\/2 tsp white sugar\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1\/4 tsp black pepper\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n2 cups coarse soft bread crumbs (120g)\u003C\/div\u003E\n2 TBS minced parsley\u003C\/div\u003E\n1 tsp chopped chives\u003C\/div\u003E\n6 large ripe tomatoes, cut into 1\/2 inch slices\u003C\/div\u003E\n2 TBS butter\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN9457_zps7dzz1k99.jpg\" border=\"0\" height=\"383\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9457_zps7dzz1k99.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the\u0026nbsp; butter in a skillet.\u0026nbsp; Add the onions, sugar, seasonings, and \nthyme.\u0026nbsp; Cook, stirring frequently, for about 5 minutes until softened \nwithout browning.\u0026nbsp; Combine the bread crumbs with the parsley and \ndhives.\u0026nbsp; Stir\u003Cb\u003E half \u003C\/b\u003Eof them into the onion mixture, mixing together well.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nButter\n a medium shallow baking dish.\u0026nbsp; Arrange half of the bread crumb mixture \nin the dish.\u0026nbsp; Top with half of the tomatoes.\u0026nbsp; Top with the remaining \nbread crumb mixture and then the remainder of the tomatoes on top.\u0026nbsp; \nSprinkle the herbed breadcrumbs which remain (without the onions) over \ntop.\u0026nbsp; Dot with the remaining 2 TBS of butter. \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nBake in a \npreheated 180*C\/350*F\/ gas mark 4 oven for 35 to 45 minutes until the \ntomatoes are tender and the crumbs are golden brown.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9435_zpsw9vyryvz.jpg\" border=\"0\" height=\"382\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9435_zpsw9vyryvz.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote -\n to easily peel tomatoes, cut a small x with a sharp knife into the base\n of each and place into a bowl. Cover with boiling water and leave for \nabout 1 minute to 1 minute and a half.\u0026nbsp; (The edges should look like they\n are beginning to pull away from the cuts).\u0026nbsp; Drain well and cover with \ncold water to stop the cooking process.\u0026nbsp; Drain again.\u0026nbsp; The peels should \nnow slip off quite easily.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9461_zps1vcvc8b5.jpg\" border=\"0\" height=\"199\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9461_zps1vcvc8b5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you will give this a go, and that if you do you will enjoy it!\u0026nbsp; You could also use drained tinned whole tomatoes, sliced.\u0026nbsp; If you do I recommend Cirio.\u0026nbsp;\u0026nbsp; Really I do.\u0026nbsp; Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe lovely dish I have used for this bake today is the Wades Medium Flan dish.\u0026nbsp; It is stoneware created in Stoke-0n-Trent here in the UK by Wade Ceramics.\u0026nbsp;\u0026nbsp; It is microwave safe, dishwasher safe, freezer safe and oven safe.\u0026nbsp; You can purchase it online at\u003Ca href=\"http:\/\/www.hartsofstur.com\/\" target=\"_blank\"\u003E\u003Cb\u003E Harts of Stur\u003C\/b\u003E\u003C\/a\u003E for £14.99.\u0026nbsp; I love it.\u0026nbsp; It is the perfect size for a flan if that is what you are wanting to bake.\u0026nbsp; I have been using it for small casseroles and it works beautifully.\u0026nbsp; It cleans easily and does everything it is supposed to.\u0026nbsp; It has become my favourite baking dish for our needs at the moment!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - I was sent the flan dish by Eddingtons for the purpose of review.\u0026nbsp; I was not required to write a positive review.\u0026nbsp; Any opinions are entirely my own."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/9102630741426627674\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/scalloped-tomatoes-with-herbs.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9102630741426627674"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9102630741426627674"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/scalloped-tomatoes-with-herbs.html","title":"Scalloped Tomatoes with Herbs"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8054695625320693560"},"published":{"$t":"2013-11-05T04:00:00.000+00:00"},"updated":{"$t":"2013-11-05T04:00:00.255+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"husband pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Savoury Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Beef, Ale \u0026 Parsnip Pudding"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_1692_zps3cb70b02.jpg\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1692_zps3cb70b02.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Toddster grew up during the War years.\u0026nbsp; He was born just before the beginning of WW2, and was only 7 years old when it finished.\u0026nbsp; His mom was a very traditional cook, and of course there was rationing for all of his growing up years.\u0026nbsp; He has very fond memories however of the dishes his mother made.\u0026nbsp; He especially loved her meat puddings.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1693_zps68ee723d.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1693_zps68ee723d.jpg\" width=\"385\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen 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.\u0026nbsp; 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.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1694_zpsae8e398f.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1694_zpsae8e398f.jpg\" width=\"386\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTodd was longing for a meat pudding and so I did a search online to see if I could find a good one.\u0026nbsp; I found a fabulous one on \u003Ca href=\"http:\/\/www.bbcgoodfood.com\/recipes\/1974640\/beef-ale-and-parsnip-pudding\"\u003E\u003Cb\u003EBBC GoodFood\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; It was called Beef, Ale and Parsnip Pudding and it looked fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1695_zps713557ba.jpg\" border=\"0\" height=\"378\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1695_zps713557ba.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSince it was my first time making a meat pudding, I followed the recipe exactly this first time.\u0026nbsp; It was very easy to do.\u0026nbsp; I think just about anyone could do it.\u0026nbsp; The only change I made was to substitute half of the beef suet for grated cold butter.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1697_zps614a9647.jpg\" border=\"0\" height=\"389\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1697_zps614a9647.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was fabulously delicious!\u0026nbsp; I quite liked it myself, and Todd was in Meat Pudding heaven!\u0026nbsp; The gravy was rich and wonderful.\u0026nbsp; The pastry was nice and crisp, and the meat so tender.\u0026nbsp;\u0026nbsp; Unlike the BBC recipe, I also cooked the filling the day before and chilled it overnight.\u0026nbsp; I didn't feel right about adding a hot filling to the pastry.\u0026nbsp;\u0026nbsp; It worked beautifully.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1702_zps5ceb2107.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1702_zps5ceb2107.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI served it simply with some boiled potatoes and a mix of savoy cabbage, leeks and cavolo nero.\u0026nbsp; It went down a real treat!\u0026nbsp; Todd can't wait until he gets the leftovers tomorrow!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1690_zpsfa90cc5e.jpg\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1690_zpsfa90cc5e.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Beef, Ale \u0026amp; Parsnip Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/beef-ale-parsnip-pudding\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nAdapted\n to fit both British and North American measurements from a recipe on \nBBC GoodFood.\u0026nbsp; Plan ahead as it works best when you make the filling one\n day in advance.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the filling:\u003C\/div\u003E\n1 large onion, peeled and chopped\u003C\/div\u003E\n100g smoked bacon lardons (1\/2 cup chopped smoked thick cut streaky bacon)\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n500g lean stewing beef, cubes (generous pound)\u003C\/div\u003E\n2 TBS plain flour\u003C\/div\u003E\n3 parsnips, peeled and cubes\u003C\/div\u003E\n500ml of brown ale ( scant 2 1\/4 cup)\u003C\/div\u003E\n300ml of beef stock (1 1\/4 cup)\u003C\/div\u003E\n2 TBS cranberry or red currant jelly\u003C\/div\u003E\n4 sprigs of fresh thyme\u003C\/div\u003E\nsalt and pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the pastry:\u003C\/div\u003E\nbutter for greasing\u003C\/div\u003E\n300g of self raising flour (2 cups plus 3 TBS)\u003C\/div\u003E\n2 tsp English Mustard Powder\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp fine sea salt\u003C\/div\u003E\n140g of shredded suet (2\/3 cup, loosely measured, not packed)\u003C\/div\u003E\n(I used half vegetable suet and half grated cold butter)\u003C\/div\u003E\n\u003Cdiv\u003E\n150ml cold water (10 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMake\n the filling the day before.\u0026nbsp;\u0026nbsp; Add the bacon lardons and chopped onion \nto a large pan.\u0026nbsp;\u0026nbsp; Cook, stirring, occasionally, for about five minutes, \nuntil golden.\u0026nbsp; Scoop out with a slotted spoon and set aside.\u0026nbsp;\u0026nbsp; Dust the \nbeef with flour.\u0026nbsp; (I shake it in a plastic bag.\u0026nbsp; It's easy.)\u0026nbsp; Add the \nolive oil to the pan.\u0026nbsp; When it is hot add the floured meat and brown \nevenly, over high heat.\u0026nbsp; Add the prepared parsnips, ale, stock, jelly, \nthyme and lardon mixture.\u0026nbsp; Bring to the boil.\u0026nbsp; Reduce to a simmer, cover\n and allow to simmer for about 1 1\/2 hours until the meat is fork \ntender. Season to taste.\u0026nbsp; Remove from the stove.\u0026nbsp; Remove and discard the\n thyme stalks. Carefully pour off any cooking liquid into a container \nwith a lid.\u0026nbsp;\u0026nbsp; Cover and allow to cool, then place in the refrigerator.\u0026nbsp;\u0026nbsp;\n Place the meat\/vegetable micture into another container, cover and \nchill overnight.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe next day, about 2 1\/2 hours before you wish \nto eat, remove your filling from the fridge and allow to come to room \ntemperature.\u0026nbsp;\u0026nbsp; Make the pastry as follows.\u0026nbsp;\u0026nbsp; Sift the flour into a \nbowl.\u0026nbsp; Add the mustard powder and salt,\u0026nbsp; Give it a good stir.\u0026nbsp; Drop in \nthe fat.\u0026nbsp; Stir to coat with the flour mixture.\u0026nbsp; Using a fork, stir in \nthe water, tossing and mixing to make a soft dough.\u0026nbsp; Butter a 1 1\/2 \nlitre pudding basin. \u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1672_zps8e7b9bb0.jpg\" border=\"0\" height=\"348\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1672_zps8e7b9bb0.jpg\" width=\"400\" \/\u003E \u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;Roll out the pastry on a lightly floured surface \nto make a large circle which is large enough to line the basin with a \nbit of an overhang.\u0026nbsp;\u0026nbsp; Cut one quarter of it away and set aside.\u0026nbsp;\u0026nbsp; \u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_1673_zps08862f55.jpg\" border=\"0\" height=\"340\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1673_zps08862f55.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;Carefully lay the pastry in the basin, overlapping and joining the cut \nedges, wetting them if need be and pinching a bit to join. \u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_1675_zpsbd1cb6cd.jpg\" border=\"0\" height=\"385\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1675_zpsbd1cb6cd.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nFill with \nthe filling and a small portion of the reserved liquid.\u0026nbsp; (about 7 TBS)\u0026nbsp; \nFold the overhang over the filling and brush with water.\u0026nbsp; \u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp; \u003Cimg alt=\" photo SAM_1676_zps4ac0b3fc.jpg\" border=\"0\" height=\"392\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1676_zps4ac0b3fc.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nRoll the \nquarter of the pastry you cut away into a circle large enough to cover \nthe top,\u0026nbsp; Place this \"lid\" on top, pressing firmly around the edges to \nseal tightly.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1678_zps8544c79a.jpg\" border=\"0\" height=\"372\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1678_zps8544c79a.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nButter a sheet of baking parchment \ngenerously.\u0026nbsp; Fold a large pleat in the centre.\u0026nbsp; Lay, butterside down, on\n top of the pudding.\u0026nbsp; Cover with a pleated layer of foil.\u0026nbsp; Tie with a \nstring, making a loop that you can use to life the pudding out with at \nthe end.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSit a small trivet or a large cookie cutter in the \nbottom of a deep saucepan which is large enough to easily hold the \npudding basin.\u0026nbsp; Half fill the pan with water and bring to the boil.\u0026nbsp; \nLower in the pudding.\u0026nbsp; Cover the pan tightly and simmer for 2 hours, \ntopping up the pan with boiling water as necessary.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1686_zps2a4a2a23.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1686_zps2a4a2a23.jpg\" width=\"365\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAt the end \nof that time, reheat the cooking liquid, bubbling it down until you have\n reduced it to a delicious gravy.\u0026nbsp; Carefully lift the pudding out of the\n basin.\u0026nbsp; Run a knife around the rim and then turn it out onto a plate.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_1688_zps61ba89ce.jpg\" border=\"0\" height=\"382\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1688_zps61ba89ce.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe cut into wedges along with some of the gravy and some cooked \ngreens if you wish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1691_zps8dddc6b8.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1691_zps8dddc6b8.jpg\" width=\"361\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think I did pretty good for my first meat pudding.\u0026nbsp; What do you think???\u0026nbsp; The Toddster was ecstatic! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8054695625320693560\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/beef-ale-parsnip-pudding.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8054695625320693560"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8054695625320693560"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/beef-ale-parsnip-pudding.html","title":"Beef, Ale \u0026 Parsnip Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"13"}}]}});