Serves 6 – 8
An alternative to our traditional Sunday Roast, we haven’t had a suet pudding for years and I have to wonder why. The pastry is light but absorbs the flavours of the filling, which in this case was a wonderfully rich mix of venison, mushrooms and port. I loved the theatrical presentation associated with turning it out of its cooking bowl as well – will it, won’t it, will it, won’t it and then almost a sigh as the pudding parted ways with the bowl and plopped onto the plate, to be quickly followed by a rush of wonderful, rich gravy. A proper winter dish this – who cares if it’s cold and windy outside?!
What you need…
1 x 1.5 litre pudding basin, lightly buttered
1 x steamer, saucepan and lid
for the filling
1 beef stock pot (I use Knorr)
300ml boiling water (from the kettle)
2 tablespoons well-seasoned self-raising flour
750g venison, diced
2 shallots, chopped
1 leek, trimmed, cut lengthways and then sliced
250g chestnut mushrooms, cleaned and chunkily sliced
Handful thyme sprigs, leaves picked
Sea salt and black pepper
for the pastry
350g self-raising flour
175g shredded beef suet
Sea salt and black pepper
Cold water to mix
What to do…
In a jug dissolve the stock pot into the boiling water. Top up with the port. Set aside.
In a roomy bowl, tip in the seasoned flour. Add the venison and toss around in the flour so that the meat is thoroughly covered. Chuck in the shallots, leek, mushrooms, thyme, salt and pepper. Set aside.
To make the suet pastry, sift the flour into another large mixing bowl and season with salt and pepper. Add the suet and mix the ingredients together using a spatula. When blended, add a few drops of cold water and mix in using the spatula. Keep adding the water a few drops at a time, mixing all the while, until the pastry is claggy and sticky. Either carry on with the spatula or go in with your hands, working the mix together until it is a smooth, elastic dough that leaves the sides of the bowl clean.
Separate ¼ of the dough from the rest and set aside for the lid of your pudding. On a lightly floured work surface, give the remaining dough a quick knead to create a ball and then roll it out to create a circle of about 32cm diameter. Line the bowl with the pastry, gently pressing it into place and leaving some pastry hanging over the lip of the bowl.
Go back to your filling and with your hands, mix everything together so that all the ingredients are evenly distributed. Tip the whole lot into the pastry-lined bowl.
Pour in the stock and port and add more seasoning.
Roll out the pastry lid. Wet the top edges of pudding pastry and pop the lid on, pressing down all around the edges to seal. Trim off the excess pastry.
Cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking. Secure it with string and then place in a steamer over a saucepan of boiling water. Pop a lid on and then turn the heat down so that the water is simmering. Steam for 5 hours, checking the water level every now and then (I have ruined many a pan steaming Christmas puddings and letting the water run dry – it doesn’t go down well with the husband!)
Now to serve it! You could play safe and serve it straight from the bowl but where’s the fun in that?! Instead, slide a palette knife around the edge and then put your serving plate over the top of the pudding bowl. Tip the whole lot upside down (or in my case, ask John to) so that the plate is now on your work top and the pudding bowl is inverted. Wait, holding your breath, until the pudding gives a sigh and plops onto the plate. Breathe. Rush excitedly to the table with a large serving spoon and dig in. Thoroughly enjoy your Venison and Mushroom Suet Pudding!
Instead of peeling and cutting up shallots, try Waitrose Cooks’ Ingredients, frozen, chopped shallots – a quick shake and the job’s done!
I used Delia Smith’s recipe for the suet pastry and then threw caution to the wind and put in the pudding whatever I fancied – it worked though!
It takes minutes to assemble, there’s no pastry-resting business going on and then you just leave it to cook itself so it’s really very easy. It’s not a last minute option though – 5 hours cooking time does require a bit of organisation.