Beef, Ale & Parsnip Pudding
The English Kitchen
The English Kitchen
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Ingredients

  • 2, and was only 7 years old when it finished.
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  • For the filling
  • 1 large onion, peeled and chopped
  • 100 g smoked bacon lardons (1/2 cup chopped smoked thick cut streaky bacon)
  • 2 TBS olive oil
  • 500 g lean stewing beef, cubes (generous pound)
  • 2 TBS plain flour
  • 3 parsnips, peeled and cubes
  • 500 ml of brown ale ( scant 2 1/4 cup)
  • 300 ml of beef stock (1 1/4 cup)
  • 2 TBS cranberry or red currant jelly
  • 4 sprigs of fresh thyme
  • salt and pepper to taste
  • 1/2 tsp fine sea salt
  • 140 g of shredded suet (2/3 cup, loosely measured, not packed)
  • (I used half vegetable suet and half grated cold butter)

Instructions

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