Beef, Ale & Parsnip Pudding

May 08, 2023May 8, 20230 6
Hearty Beef, Ale & Parsnip Pudding recipe for a cozy dinner
in Maines

Prep

30 min

Cook

5 hours

Ready In

5.5 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 large onion , chopped
100 g smoked bacon lardons
2 tablespoons olive oil
500 g lean stewing beef , cubed
2 tablespoons plain flour
3 parsnips , cubed
500 ml brown ale
300 ml beef stock
2 tablespoons cranberry jelly or 2 tablespoons red currant jelly
4 fresh thyme sprigs
greens , to serve ( optional )
butter , for greasing
300 g self-raising flour , plus extra for dusting
2 teaspoons English mustard powder
140 g shredded suet

Nutrision Information

Servings Per Recipe
6
Calories
779
Sugar
11g
Fat
44g
Beef, Ale & Parsnip Pudding is a classic English dish that dates back to the 17th century. Originally cooked in a pot over an open fire, it was a popular meal for farm laborers and other rural workers. Today, it's still a beloved comfort food that's often served as a homestyle dinner. The combination of tender beef, earthy parsnips, and rich ale broth is both comforting and satisfying, and the steaming-hot pudding is sure to warm you up on a chilly night. While it's not the healthiest dish around, it's a great way to indulge in some old-fashioned flavors and enjoy a taste of England's culinary history.

Instructions

1.Preheat the oven to 170°C (325°F).
2.In a large frying pan, heat the olive oil and fry the onion and smoked bacon lardons until they are golden brown. Remove from the pan and set aside.
3.Toss the cubed beef in the flour, and add it to the pan. Cook until browned on all sides.
4.Add the chopped parsnips, ale, beef stock, cranberry jelly, thyme sprigs, and reserved onion and bacon to the pan. Stir well to mix.
5.Cover the pan with a lid, and bring the mixture to a simmer. Transfer the pan to the oven, and bake for 1.5-2 hours.
6.In a large bowl, mix together the self-raising flour, English mustard powder, shredded suet, and enough cold water to form a soft dough. Knead the dough briefly, and then roll it out on a floured surface.
7.Grease a large pudding basin with butter, and line it with the rolled-out dough. Pour the beef and ale mixture into the basin, and cover it with a second piece of rolled-out dough.
8.Trim the edges of the dough, and then crimp them together to seal the pudding.
9.Cover the pudding tightly with a double layer of greaseproof paper, and then tie string tightly around the paper to hold it in place.
10.Place the pudding bowl in a large, deep saucepan, and pour in enough boiling water to come halfway up the sides of the bowl. Cover the saucepan with a lid, and simmer over low heat for 4-5 hours, topping up the water level as necessary.
11.Remove the bowl from the saucepan, and let it cool for a few minutes. Then, carefully remove the paper and invert the pudding onto a serving plate. Serve hot, with greens on the side if desired.

PROS

This traditional English dish is rich and hearty, with tender beef, flavorful parsnips, and a savory ale broth.

It’s perfect for a cozy winter dinner, and the leftovers make a satisfying lunch the next day.

CONS

The long cooking time can be a bit daunting, but most of it is hands-off.

Using suet in the dough means this pudding is high in fat and calories.

HEALTH & BENEFITS

Beef is a good source of protein, iron, and zinc, all of which are important for muscle health and immune function.
Parsnips are high in fiber and vitamins C and K, which are beneficial for digestion and bone health.
However, this dish is also high in saturated fat and salt, so it should be enjoyed in moderation as part of a balanced diet.

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