Rag Pudding with a Twist

Ingredients

• 500g (1.1 lb) beef stewing meat, diced 500g (1.1 lb) beef stewing meat, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 100g (3.5 oz) mushrooms, sliced 100g (3.5 oz) mushrooms, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tbsp Worcestershire sauce 2 tbsp Worcestershire sauce
• 1 tsp dried thyme 1 tsp dried thyme
• 1 tsp dried rosemary 1 tsp dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) suet pastry 500g (1.1 lb) suet pastry

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (10g saturated)
• Carbohydrates: 30g (4g sugars)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat some oil over medium heat. Add the diced beef and cook until browned on all sides.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until the onion becomes translucent.
3. 3.
   Stir in the diced carrots, potatoes, and sliced mushrooms. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Add Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper to the pan. Mix well to combine all the flavors.
5. 5.
   Cover the pan and let the mixture simmer for about 1 hour, or until the meat is tender and the flavors have melded together.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Roll out the suet pastry on a floured surface to a thickness of about 1/4 inch.
8. 8.
   Line a greased pudding basin with the pastry, leaving enough overhang to cover the top.
9. 9.
   Spoon the meat and vegetable mixture into the pastry-lined basin, pressing it down gently.
10. 10.
    Cover the top of the pudding with the remaining pastry, sealing the edges.
11. 11.
    Place a sheet of parchment paper and aluminum foil over the basin, securing it tightly with a string.
12. 12.
    Place the pudding basin in a deep baking dish and pour boiling water into the dish until it reaches halfway up the sides of the basin.
13. 13.
    Bake in the preheated oven for 2 hours, or until the pastry is golden and cooked through.
14. 14.
    Carefully remove the pudding from the oven and let it rest for a few minutes before turning it out onto a serving plate.
15. 15.
    Slice the Rag Pudding and serve it hot with mashed potatoes and gravy.

Treat your ingredients with care...

• Suet pastry — Ensure the suet pastry is chilled before rolling it out to achieve a flaky and tender crust.
• Worcestershire sauce — Look for a vegetarian or gluten-free Worcestershire sauce if you have dietary restrictions.

Tips & Tricks

• For a richer flavor, marinate the diced beef in Worcestershire sauce and herbs for a few hours before cooking.
• Experiment with different vegetables such as peas, bell peppers, or leeks to add variety to the filling.
• If you prefer a lighter version, you can use a puff pastry instead of suet pastry.
• Serve the Rag Pudding with a dollop of tangy English mustard for an extra kick.
• Leftover Rag Pudding can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Rag Pudding hot, accompanied by creamy mashed potatoes and a generous ladle of rich gravy. The combination of the tender meat filling and the buttery pastry creates a comforting and satisfying meal.

Presentation advice

To present the Rag Pudding beautifully, carefully slice it and arrange the individual portions on plates. Garnish with a sprig of fresh thyme or rosemary for a touch of elegance.