Angus Beef and Onion Suet Pudding On Haggis Disc With Port Jus

Submitted by Richard BrackenbUry, Executive Chef, St. Andrews Links, Scotland

by C&RB Staff (editor@clubandresortbusiness.com)
April 2007
 

For the Suet Pastry:
Amt Ingredient
10 oz. self-raising flour
5 oz. shredded suet
7 oz. water
salt

Procedure:
• Sieve the flour and salt. together into a mixing bowl.
• Add the suet, breaking it into the flour as it is mixed in
• Stir in the water to form a fairly firm dough.
• Wrap in cling film and allow to rest for 20 minutes.
• The pastry is now ready to use.
• Lightly flour any surface before rolling.
• For the steak and kidney pudding roll to about 5mm – 1cm (1/4 – 1/2 in.) thick.
• When lining a pudding basin, always leave 1 – 2cm (1/4 – 1/2 in.) hanging over. When the basin has been filled, this can be folded in to create a border base to sit the lid on. Brush with water before topping with a circle of pastry for the lid.
• An alternative is to leave it hanging over.
• Sit the lid on top of the filling, moisten with water and then fold the border in.

For the Filling:
Amt Ingredient
3 onions, sliced
2 oz. butter
1 dessert spoon brown sugar
19 oz. beef chuck, cut into thin strips
2 tbsp. Worcestershire sauce
5 oz. chicken stock (approx.)
seasoning

Procedure:
• Caramelize onions slowly in the butter and add sugar to sweeten.
• Sear off beef in some very hot vegetable oil until lightly browned.
• Season and add Worcestershire sauce.
• When pudding basins are lined with pastry, alternate layers of onions and beef, mix until full, and half-fill with the chicken stock.
• Steam for 1.5 hours, then rest for 10 minutes and turn out and serve with jus.