Great British Bake Off by Lizzie Kamenetzky

Author:Lizzie Kamenetzky
Language: eng
Format: epub
ISBN: 9781448141326
Publisher: Ebury Publishing

STEAK AND ALE PUDDING WITH JUNIPER AND PRUNES

Steamed puddings are not just for those with a sweet tooth. There is something undeniably glorious about puncturing the rich suet crust of a steamed pud, seeing rich, juicy meat flooding out and savouring its aroma.

SERVES 4–6

YOU WILL NEED: A 1.75 LITRE PUDDING BASIN

3 tablespoons plain flour

800g boneless beef shin, cut into large pieces

vegetable oil or beef dripping, for frying

1 medium onion, finely chopped

100ml port

500ml ale

4–5 sprigs of fresh thyme

1 bay leaf

8 juniper berries, lightly crushed

2 star anise

½ tablespoon coriander seeds

350ml beef stock

150g semi-dried prunes, sliced

salt and black pepper

FOR THE PASTRY

400g self-raising flour, plus extra for dusting

200g shredded beef suet

½ teaspoon flaked sea salt

about 300ml cold water

butter, for greasing the basin

STEP 1

Heat the oven to 190°C/375°F/gas 5. Season the flour with salt and pepper, then toss the pieces of beef in the seasoned flour to coat. Heat a good amount of oil or about 25g of dripping in a large frying pan. Add about half the beef and fry over a high heat until well browned all over. Remove the beef with a slotted spoon to a flameproof casserole. Brown the rest of the beef in the same way, adding more oil or fat if necessary, then add to the casserole.

STEP 2

Return the frying pan to the heat and add a little more oil. Add the onion and cook over a medium-low heat, stirring occasionally, for 10 minutes until softened. Pour in the port, stir well and bubble until reduced by half, then add the ale and bring back to the boil. Pour the mixture over the beef in the casserole.

STEP 3

Add the thyme and bay leaf to the pot. Tie the juniper berries, star anise and coriander seeds in a small muslin bag (so you can retrieve it later) and add to the pot along with the beef stock and plenty of salt and pepper. Cover with a lid and bring to a simmer, then transfer to the heated oven and cook for 1 hour.

STEP 4

Remove the lid and continue cooking, stirring occasionally, for a further 30–40 minutes until the beef is tender and the sauce is thick. Remove from the oven and fish out the muslin bag of spices. Check the seasoning, then leave to go cold.

STEP 5

To make the pastry, sift the flour into a bowl and stir in the suet and sea salt. Gradually mix in enough water to make a soft, slightly sticky dough. Turn out onto a floured worktop and bring the dough together into a ball.

STEP 6

Grease a 1.75-litre pudding basin wiht butter. Set aside just under a third of the dough to make the lid for the pudding. Roll out the rest of the dough to 1cm thick and cut out a circle measuring 29cm across. Use this to line the basin, to just below the rim.

STEP 7

Stir the prunes into the cold beef mixture, then spoon into the pastry-lined basin. Brush the edge of the pastry case with water. Roll out the reserved pastry into a circle just large enough to fit into the basin on top of the pastry edge.

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