Beef, Ale & Parsnip Pudding Recipe

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Beef, Ale & Parsnip Pudding
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Ingredients
15
Count
Nutrition
1087
Calories
Total time
23
Minutes
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Ingredients:

Directions:

  1. Heat a large pan and cook the onion and lardons together for 5 mins until golden. Scoop out with a slotted spoon and set aside. Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat.
  2. Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Bring to the boil, then cover and simmer for 11/2 hrs until the meat is tender.
  3. Generously butter a 1.5-litre pudding basin. To make the pastry, mix together the flour, mustard powder, suet and 1/2 tsp table salt. Add enough cold water, about 150ml, to make a soft dough. Remove one-quarter of the dough and set to one side. On a heavily floured surface, roll out the remaining dough to make a large round, big enough to line the basin.
  4. Carefully lay the pastry in the basin (aim to have 1cm of pastry overhanging the rim), then press the edges of the join together to seal. Roll out the remaining one-quarter into a circle big enough to cover the top.
  5. Pour off the cooking liquid from the filling into a small pan and set aside. Discard the thyme stalks. Spoon the filling into the lined basin and pour over 100ml of the cooking liquid. Fold over the overhanging pastry and brush with water. Place the lid on top, pressing firmly around the edges to seal.
  6. Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding. Cover with a pleated layer of foil and finally tie with string, making a loop for the handle so you can lift the pudding easily.
  7. Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan that's big enough to take the basin easily. Half-fill the pan with water and bring to the boil. Lower in the pudding, cover and simmer for 2 hrs, topping up with boiling water when necessary.
  8. Reheat the cooking liquid, bubbling it down a little so it reduces into a tasty gravy. Carefully lift out the pudding. Run a knife around the rim, then turn out and serve with gravy and greens, if you like.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1086.78 Kcal (4550 kJ)
Calories from fat 488.56 Kcal
% Daily Value*
Total Fat 54.28g 84%
Cholesterol 102.55mg 34%
Sodium 722.69mg 30%
Potassium 727.81mg 15%
Total Carbs 108.83g 36%
Sugars 14.1g 56%
Dietary Fiber 2.77g 11%
Protein 36.86g 74%
Vitamin C 2.6mg 4%
Iron 2.8mg 16%
Calcium 74.9mg 7%
Amount Per 100 g
Calories 206.36 Kcal (864 kJ)
Calories from fat 92.77 Kcal
% Daily Value*
Total Fat 10.31g 84%
Cholesterol 19.47mg 34%
Sodium 137.23mg 30%
Potassium 138.2mg 15%
Total Carbs 20.67g 36%
Sugars 2.68g 56%
Dietary Fiber 0.53g 11%
Protein 7g 74%
Vitamin C 0.5mg 4%
Iron 0.5mg 16%
Calcium 14.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.7
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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