Almost impossible to describe the sensational taste of this pudding.
But I'll try.
First the ingredients:
Steak rippled with a little fat*, chestnut mushrooms, onions and garlic, thyme, beef stock, black pepper, Worcestershire sauce and Biere des Moulins. Original recipe asks for Guinness but all I had was lager.
A suet pastry, with parsley added for colour.
Simmered the meat mix for about 40 mins, let it go cold whilst I made the pastry and had a cuppa.
Lined small basins with pastry and then filled them. Covered with foil, leaving a good space for the puds to rise. Looked like a tent.
Steamed in a lid covered wok for 45 mins. Whilst cooking I had more tea, prepped some pots and opened a can of baked beans.
We looked at the beauties as they tried in vain to remain upright on the dinner plate, we didn't mind of course that one of them, John's, collapsed, allowing the steaming meat and veg to grace the secondhand blue plate.
Mash and beans snuggled up alongside and the knife went in.
So comforting and delicious were they that next week I'll be taking one on the train to London.
*Believe it or not I couldn't get Braising Steak in that idiot shop Somerfields, so I bought Frying Steak, but chose some which had creamy white fat running through it.
It was as tender as a fig.
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