Name: Cornish-Pasty Pudding
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 25 g (1 oz) baking powder; 275 g (10 oz) dried suet; 450 g (1 lb) plain flour; A pinch of salt; 450 g (1 lb) beef chuck or skirt, sliced into very thin strips; 1 tablespoon dried English mustard (optional); 300 ml (10 fl oz) water; 1 small swede, peeled and sliced; 1 large onion, sliced; 1 large potato, peeled and sliced; Worcestershire sauce; Salt and pepper; A knob of butter; 150–250 ml (5–8 fl oz) Beef Stock or alternative

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

This steamed version of the traditional favourite is lovely to eat; the beef cooks with potatoes, onions and swedes in its own juices with a touch of stock to help it along.

All it needs then is a good spoonful of mustard to go with it and the dish is complete. Some jus/gravy can also be offered separately.