![Rag Pudding with a Twist](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/rag-pudding-with-a-twist--e1655d34-2721-4b01-be74-76e76e82d354.png)
Recipe
Rag Pudding with a Twist
Savory Delight: A Modern Twist on Traditional British Rag Pudding
4.1 out of 5
Indulge in the rich flavors of British cuisine with this modern twist on the classic Rag Pudding. This hearty dish combines succulent meat, aromatic spices, and a fluffy pastry casing, creating a comforting and satisfying meal.
Metadata
Preparation time
30 minutes
Cooking time
2 hours
Total time
2 hours and 30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low carb, Keto, Paleo, Gluten-free (with appropriate pastry substitution)
Allergens
Wheat (in suet pastry), Soy (in Worcestershire sauce)
Not suitable for
Vegetarian, Vegan, Dairy-free, Nut-free, Egg-free
Ingredients
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500g (1.1 lb) beef stewing meat, diced 500g (1.1 lb) beef stewing meat, diced
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1 onion, finely chopped 1 onion, finely chopped
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2 carrots, diced 2 carrots, diced
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2 potatoes, diced 2 potatoes, diced
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100g (3.5 oz) mushrooms, sliced 100g (3.5 oz) mushrooms, sliced
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 tbsp Worcestershire sauce 2 tbsp Worcestershire sauce
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1 tsp dried thyme 1 tsp dried thyme
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1 tsp dried rosemary 1 tsp dried rosemary
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Salt and pepper to taste Salt and pepper to taste
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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
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1.In a large pan, heat some oil over medium heat. Add the diced beef and cook until browned on all sides.
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2.Add the chopped onion and minced garlic to the pan and sauté until the onion becomes translucent.
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3.Stir in the diced carrots, potatoes, and sliced mushrooms. Cook for a few minutes until the vegetables start to soften.
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4.Add Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper to the pan. Mix well to combine all the flavors.
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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.
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6.Preheat the oven to 180°C (350°F).
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7.Roll out the suet pastry on a floured surface to a thickness of about 1/4 inch.
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8.Line a greased pudding basin with the pastry, leaving enough overhang to cover the top.
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9.Spoon the meat and vegetable mixture into the pastry-lined basin, pressing it down gently.
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10.Cover the top of the pudding with the remaining pastry, sealing the edges.
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11.Place a sheet of parchment paper and aluminum foil over the basin, securing it tightly with a string.
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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.
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13.Bake in the preheated oven for 2 hours, or until the pastry is golden and cooked through.
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14.Carefully remove the pudding from the oven and let it rest for a few minutes before turning it out onto a serving plate.
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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.
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