Spicy beef pudding (MoF)

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"Housekeeping's most important secret nowadays is to know how to make best use of the foods available. Here are some practical suggestions for improving your inside knowledge without undue expense." Ministry of food Cookery Calendar - April..May 1951

Spicy beef pudding (MoF)
Ministry of Food Cookery calendar - 1951
Servings:Serves 4
Calories per serving:567
Ready in:2 hours 15 minutes
Prep. time:15 minutes
Cook time:2 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013

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  1. Heat the dripping in a heavy saucepan, add the sugar and stir over a moderate heat until the sugar caramelises
  2. Add the meat and fry until it is a good brown colour, then add the onions and cook for 5 minutes
  3. Add the seasoning, spices and water and cook gently until the meat is tender
  4. Line a greased basin (1.5 pint size) with thirds of pastry and put alternate layers of spicy beef and peas into this, keeping back sufficient gravy for serving
  5. Cover with remaining pastry, cover the basin with greased paper and steam for 1 ¼ - 1 ½ hours
  6. Serve hot

Shelf life

I have found that packet suet has a limited shelf life once opened. I thought I was unable to make decent dumplings until I threw out what turned out to be rancid suet and made them with a fresh packet!

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