Steak Mushroom Pudding is rated
based on 64 votes.
Slow Cooker Size
Say goodbye to saucepans boiling dry and kitchen windows running with
condensation. Steam your puddings in an easy and comfortable way using
the slow cooker. Simply place the pudding in slow cooker, switch on and
you can do your other chores.
1 oz (25 g)butter
(prepare extra for greasing)
2 teaspoonscaster sugar
4 oz (110g)
1 tablespoonself-raising flour
150 ml (5 fl oz)
1 teaspoondijon mustard
1 tablespoonWorcestershire sauce
2 lb (900g)rump steak
trimmed of fat and thinly sliced
salt and pepper
10 oz (280g)self-raising flour
5 oz (150g)shredded suet
200 ml (7 fl oz)water
Preheat your cooker. Heat butter and oil in frying pan then add onions. Cook for
10 minutes until soft. Sprinkle sugar over onions and cook for 5
minutes. Add mushrooms, let cook for 5 minutes. Add and stir in
Mix stock, mustard, Worcestershire sauce, salt, and pepper in a
Place flour, salt, and suet in a bowl and mix to make the
pastry. Add water to make dough. Make sure itís not sticky. Knead
dough then roll on floured surface. Cut quarter piece out of circle
Butter 1.5 litre basin for pudding that will fit nicely in your
cooker. Put cut edges together. Overlap them to ensure the basin in
lined with the pastry. Press and seal together.
Fill pastry with layers of fried onions, mushrooms, and fried
slices. Pour stock mixture over meat filling with small amount of
water. Cover with pastry lid.
Butter foil and cover pudding. Pleat foil and make sure there is
no room for the pastry to rise.
Add lid and cook 5-6 hours on high. Remove basin from pot and remove