Beef, Ale & Parsnip Pudding

 


The Toddster grew up during the War years.  He was born just before the beginning of WW2, and was only 7 years old when it finished.  His mom was a very traditional cook, and of course there was rationing for all of his growing up years.  He has very fond memories however of the dishes his mother made.  He especially loved her meat puddings.



When I talk about a meat pudding here I am not talking about a sweet pudding, but a very delicious steamed savoury pudding, stogged full of meat and gravy.  Some might think it a bit stodgy . . . but then again dishes which were popular during those years were designed to fill em up with less meat and more stodge.



Todd was longing for a meat pudding and so I did a search online to see if I could find a good one.  I found a fabulous one on BBC GoodFood.  It was called Beef, Ale and Parsnip Pudding and it looked fabulous!



Since it was my first time making a meat pudding, I followed the recipe exactly this first time.  It was very easy to do.  I think just about anyone could do it.  The only change I made was to substitute half of the beef suet for grated cold butter.



It was fabulously delicious!  I quite liked it myself, and Todd was in Meat Pudding heaven!  The gravy was rich and wonderful.  The pastry was nice and crisp, and the meat so tender.   Unlike the BBC recipe, I also cooked the filling the day before and chilled it overnight.  I didn't feel right about adding a hot filling to the pastry.   It worked beautifully.



I served it simply with some boiled potatoes and a mix of savoy cabbage, leeks and cavolo nero.  It went down a real treat!  Todd can't wait until he gets the leftovers tomorrow!

*Beef, Ale & Parsnip Pudding*
Serves 4

Printable Recipe  

Adapted to fit both British and North American measurements from a recipe on BBC GoodFood.  Plan ahead as it works best when you make the filling one day in advance.

For the filling:

1 large onion, peeled and chopped

100g smoked bacon lardons (1/2 cup chopped smoked thick cut streaky bacon)

2 TBS olive oil

500g lean stewing beef, cubes (generous pound)

2 TBS plain flour

3 parsnips, peeled and cubes

500ml of brown ale ( scant 2 1/4 cup)

300ml of beef stock (1 1/4 cup)

2 TBS cranberry or red currant jelly

4 sprigs of fresh thyme

salt and pepper to taste

For the pastry:

butter for greasing

300g of self raising flour (2 cups plus 3 TBS)

2 tsp English Mustard Powder

1/2 tsp fine sea salt

140g of shredded suet (2/3 cup, loosely measured, not packed)

(I used half vegetable suet and half grated cold butter)

150ml cold water (10 TBS)

Make the filling the day before.   Add the bacon lardons and chopped onion to a large pan.   Cook, stirring, occasionally, for about five minutes, until golden.  Scoop out with a slotted spoon and set aside.   Dust the beef with flour.  (I shake it in a plastic bag.  It's easy.)  Add the olive oil to the pan.  When it is hot add the floured meat and brown evenly, over high heat.  Add the prepared parsnips, ale, stock, jelly, thyme and lardon mixture.  Bring to the boil.  Reduce to a simmer, cover and allow to simmer for about 1 1/2 hours until the meat is fork tender. Season to taste.  Remove from the stove.  Remove and discard the thyme stalks. Carefully pour off any cooking liquid into a container with a lid.   Cover and allow to cool, then place in the refrigerator.   Place the meat/vegetable micture into another container, cover and chill overnight.

The next day, about 2 1/2 hours before you wish to eat, remove your filling from the fridge and allow to come to room temperature.   Make the pastry as follows.   Sift the flour into a bowl.  Add the mustard powder and salt,  Give it a good stir.  Drop in the fat.  Stir to coat with the flour mixture.  Using a fork, stir in the water, tossing and mixing to make a soft dough.  Butter a 1 1/2 litre pudding basin.    

  

 Roll out the pastry on a lightly floured surface to make a large circle which is large enough to line the basin with a bit of an overhang.   Cut one quarter of it away and set aside.      

  

 Carefully lay the pastry in the basin, overlapping and joining the cut edges, wetting them if need be and pinching a bit to join.     

  

Fill with the filling and a small portion of the reserved liquid.  (about 7 TBS)  Fold the overhang over the filling and brush with water.     

   

Roll the quarter of the pastry you cut away into a circle large enough to cover the top,  Place this "lid" on top, pressing firmly around the edges to seal tightly.  

  

Butter a sheet of baking parchment generously.  Fold a large pleat in the centre.  Lay, butterside down, on top of the pudding.  Cover with a pleated layer of foil.  Tie with a string, making a loop that you can use to life the pudding out with at the end. 

Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan which is large enough to easily hold the pudding basin.  Half fill the pan with water and bring to the boil.  Lower in the pudding.  Cover the pan tightly and simmer for 2 hours, topping up the pan with boiling water as necessary.



At the end of that time, reheat the cooking liquid, bubbling it down until you have reduced it to a delicious gravy.  Carefully lift the pudding out of the basin.  Run a knife around the rim and then turn it out onto a plate. 

 


Serve cut into wedges along with some of the gravy and some cooked greens if you wish.



I think I did pretty good for my first meat pudding.  What do you think???  The Toddster was ecstatic!

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Trying new Things

 


One of the bonus's of being a Food Blogger is that you occasionally get sent things to try out.  I love this aspect of food blogging and have had the opportunity over the past few years to try things that I never would have discovered otherwise.  I also love that I get to write and share about them with you afterwards.  Foodie's just love sharing foodie things!

 

The people at the Lake District Dairy Co sent me an assortment of their new Frumoo Drinks.  These new fresh milk and pure fruit juice drinks make a refreshingly delicious and healthy change from the usual preservative and sugar laden BHT drinks that have been the norm on the supermarket shelves up to now.  Using fresh milk from British producers, combined with real fruit, they are a wonderful nutritious on the go drink alternative to other flavoured milks, milkshakes or smoothies, currently in shopping baskets in Britain.



Frumoo is not only refreshing to taste but, in terms of nutrition, the product is free from artificial colours, flavours or preservatives, containing only natural ingredients.
We both really liked these and are happy that parents of children now have a nutritious and great tasting alternative to give their children for their lunches and snacks.  Hip hip hooray!  You can read more about them here.    



These drinks got a hearty two thumbs up from The English Kitchen!




I was also recently sent two delicious oils from Wharfe Valley.  Wharfe Valley cold pressed Rapeseed Oil is grown and pressed from Rapeseed grown at Lilac Far, Collingham, in the beautiful country of Yorkshire.   Produced from the first cold pressing of the rape seed, it is of the highest standard.



Their Rapeseed oil:

• Contains the lowest saturated fat content of any oil – less than half that of Olive Oil.
• Has 10 times more Omega 3 than Olive Oil
• Is a good source of Vitamin E.
• Is high in monounsaturated fats
• Contains no artificial preservatives and is trans-fat and GM free

I have been using it over these past couple weeks and have really enjoyed it's delicious nutty flavour.



The lemon one has added a lovely flavour to our salad dressings.  I love making my own vinaigrette dressings.



This lemon oil made a really tasty addition to my Chopped Salad with a Tangy Lemon and Herb Vinaigrette the other day.  It was a very delicious dressing indeed.

I love products like this, that are all natural, healthy and additive free,, and I love that they are made right here in the UK.  If you would like to know more about the Warfe Valley products, please feel free to visit their page.   



Once again . . . Two Thumbs Up.

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Brat and Spud Autumn Warmer

   

I have a love affair going with the Bratwurst sausages that you can buy at Aldi.  They are very lean and I think they are delicious, with the flavour of fennel and spice.  Oftimes I will treat us to a meal of sauerkraut and bratwurst.  We love German food in this house.  The Toddster lived in Germany several times . . . a couple as a soldier and once as a civilian.  I lived there as a small child, in the Black Forest, when my father was in the CAF.  As a couple we have gone on holidays a few times to Germany. It's one of our favourite places to go, so it's no surprise that we love German food.  

I often freeze half of the package of Bratwurst when I buy it, because well . . . there are only two of us and we can only eat so much.   One for me, one for Todd and yes . . . she is a spoiled pooch, one for Mitzie.    

I had bought a turkey crown for Christmas the other day and in order to fit it into the freezer, I had to take something out and so I took out some Brats I had frozen and a few other bits.   I didn't feel much like eating Brats and Kraut however . . . what to do, what to do.  

I decided to make a one pot supper, using the Brats,  potatoes and some sliced white cabbage.  I  sliced the Brats into coins and browned them on both sides along with a chopped onion.  I then added the potatoes, cut into cubes (no need to peel) and some sliced cabbage.  I braised the mixture in a bit of chicken stock until the potatoes were fork tender.    

I then added some double cream (just a touch) and some grated cheese, half stirred in with the cream  to make a creamy sauce. . . and other half sprinkled on top.  I then popped the whole dish under the grill to melt the cheese to a bubbling golden brown.  

Oh baby, this was some tasty! And so easy to make as well.  I love it when I am inspired to just take what I have and put it together into something magically delicious.  I guess I find that pretty easy because I have been cooking for years and years.  I kind of know by now what works and what doesn't.  It guess it comes with practice.  

Don't worry though I am always happy to share.  I do hope you will give this a go and that you come back and tell me how much you enjoyed it!  We thought it was fabulous and it's become a new favourite with us.  OH, and I used low fat cheddar which worked really well.  Normally the lower fat stuff won't.  It was Pilgrim 30% lower fat strong cheddar.  It worked wonderfully.  

*Brat and Spud Autumn Warmer*

Serves 4

Printable Recipe  

A deliciously easy pan fry that includes spicy bratwurst, cabbage and potatoes.  A touch of cream and cheese are it's crowning glory! 

1 TBS olive oil

1 pound bratwurst sausage, sliced into coins

1 medium onion, peeled and diced

2 cloves of garlic, peeled and minced

2 cup chicken broth

1/2 small white cabbage, thinly sliced

4 medium red potatoes, washed and cut into cubes
salt and black pepper to taste

cayenne pepper to taste

125ml of heavy cream (1/2 cup)

125g of grated cheddar cheese (1 cup)    

Add the oil to an oven safe skillet.   Heat over medium high heat just until it shimmers.  Add the bratwurst and onions.  Cook, stirring until the sausage is browned and the onions are softened.   Add the garlic and cook just until fragrant.Stir in the cabbage and potatoes.  Cook, stirring for a few minutes.  Season and then add the chicken stock.  Bring to the boil, then reduce to a slow simmer.  Cover and cook until the potatoes are fork tender and most of the liquid has been absorbed.   Gently stir in the cream and half of the cheese.  Heat through.




Turn on the grill.  Scatter the remaining cheese over top of the mixture in the pan and then pop under the grill until the cheese is melted and bubbling and beginning to brown lightly.  Remove and serve.

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Cinnamon Pull-Apart Bread

 


I am at heart a rather lazy cook.  I know it may not seem like that, and I can put my shoulder to the wheel when I have to, and often do . . . but basically quick, simple, easy and tasty works for me most of the time.  I had been eyeballing a recipe over on Our Best Bites for a Cinnamon Pull Apart Bread for ages and ages.  Every so often I would go and look at it again, but to be honest . . . it seemed like far too much work and time and so I would walk away . . . lazy gal that I am.



Then today I looked at it again and I thought . . . I bet I could do something similar to that using my baking powder biscuit recipe and it would be just as tasty, but made in a fraction of a time.  And so that's is what I did.  I used all butter in my biscuit dough instead of shortening . . . just to up the scrum factor you know.



I tend to believe there can never be too much scrum factor.  Anyone who's with me on that put up your hands!  I thought so!  I also like to use brown muscovado sugar in something like this.  It kind of melts with the butter into caramel-like deliciousness.  I also added a portion of ground cardamom to the cinnamon because . . . well, can do you ever really get tired of the hint of cardamom in baked goods such as this??  I don't, and I can well imagine you wouldn't either!



They smelled absolutely flippin' delicious when they were baking.  My tin was a bit on the large size, so next time I bake this (AND I absolutely WILL) I will use a smaller loaf tin.  But they did turn out gorgeous, even in a too large tin!



The glaze drizzle is lightly flavoured with vanilla paste and a drop of cinnamon extract.  Have you ever used cinnamon extract???  If not you are missing out on something pretty scrummy indeed.  All told this pull apart loaf was probably one of the best things I have baked in recent months, which (if you follow me regularly) says a LOT!



I do hope you will give my version a go!  I am sure you will just adore it as we did.  I do so love it when one of my experiments turns out well.  Don't you?

*Cinnamon Pull-Apart Bread*

Makes one loaf

Printable Recipe  

If you like cinnamon rolls, you will love this.  Almost instant gratification.  Quick.  Easy.  Delicious.

280g of plain flour (2 cups)

4 tsp baking powder

1/2 tsp fine sea salt

1/3 cup of unsalted butter (75g)

2/3 cup milk (160ml)
softened butter for spreading

135g of soft brown muscovado sugar (2/3 cup)

1 TBS ground cinnamon

1/2 tsp ground cardamom

For the glaze:

130g of icing sugar, sifted (1 cup)

drop of cinnamon extract

1/2 tsp vanilla paste

1 TBS warm water as needed

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a medium sized loaf tin well.  Set it aside.

Sift the flour and baking powder into a bowl.  Whisk in the salt.  Drop in the butter and cut the butter into the flour mixture using a pastry blender, until the mixture resembles coarse crumbs.   Using a fork, stir in the milk to make a soft dough.   Tip out onto a lightly floured surface and knead gently a few times.  Roll out to a large rectangle which is roughly 1/3 inch thick. 

Spread generously with softened butter.   Mix together the brown sugar, cinnamon and cardamom.  Sprinkle this over the butter evenly, pressing it lightly to adhere.    

Using a pizza cutter or sharp knife, cut the rectangle in half down the middle lengthwise..  Place one half, flour side down, on top of the other. 

 

Cut into large squares and stack the squares, having the floured side of one on the bottom and the floured side of another on top.  Carefully turn on to it's side and place into the buttered tin.  Not hard to do really.

Bake in the preheated oven for 25 to 30 minutes, until well risen and golden brown.  Remove from the oven and allow to cool in the tin to room temperature.

 

Whisk all of the icing ingredients together into a thick drizzle icing.  Drizzle this over top of the loaf.  Remove from the tin.  Pull apart into slices to eat.  Fabulous!



Can we talk about butter for a minute here?   My butter of choice for baking and just eating has always been Lurpak, the Danish butter.   I had never even heard of it before I moved over here to the UK in 2000, but it was love from the very first taste for me.  It just tastes consistently good.

 


My results are also always consistent when I use it in my baking.  The salted is not TOO salty in taste and the sweet (unsalted) is just right.  I have tried cheaper brands, store brands, etc.  but I always come back to Lurpak because that is what I like the best.   Just saying is all . . . they haven't asked me to tell you this.  I just wanted to share, especially as there is a fair bit of butter in today's recipe.  I thought you may want to use the best.   Pure and creamy and perfect in every way.

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Marbled Spice Crumble Cake

 

I love Saturdays.  They are so leisurely and non-comittal . . . just the way I like them.  Todd is free to do his thing, which usually means watching man movies on the telly that bore me to tears . . . and I am free to do my thing, which usually means baking something scrummy for us to share.



Some weekends it may be a nice crumble or pie . . . other weekends may find me baking muffins or cookies . . . scrummy tray bakes, or puddings . . . something delectable.



I love cake though and that is my favourite thing of all to bake.  I usually keep half of it for ourselves and then I have another half that I gift out to someone else . . . perhaps a neighbor, or an elderly friend.  Sometimes the missionaries.   Nobody has turned my offering down yet!



I found this recipe in a book for a chocolate marble cake with a crumble topping and it looked quite tasty to me.   (Rachel Allen's Cake Book)  Todd doesn't really like chocolate however and so I had pretty much scratched it off my to do list . . . although I do confess I did look longingly at the photo in the book from time to time.  (Doesn't everyone do that????)



Anyways, I got to thinking about how much Todd loves spice cakes . . . and then I thought surely I could adapt the recipe in some way and create a marbled spice cake . . . and that's just what I did.  I adapted and changed the ingredients somewhat, keeping the core ingredients the same . . . but at the same time different.



I deleted the cocoa powder completely, except for a touch in the spice batter for colour.   I then had to up the flour amount to make up for it's lack.   I kept half the batter plain, but to the other half I added a tiny bit of cocoa powder, some molasses and a whole lotta lotta spice!



Cinnamon, ground cardamom, ground cloves, ground allspice and ginger . . . a dusting of grated nutmeg.  I also added some mixed spice to the crumble topping and switched the chocolate chips out for white chocolate chips.



Oh boy, did this ever smell good when it was baking.  Spicy and warm . . . moreishly inviting.  Just like a home should smell.   We enjoyed nice big slices of it with cups of warm cocoa . . . and took several slabs of it over to our friend Doreen for her to enjoy this evening with a nice hot cuppa. 



It is a nice comfortable cake.  A sturdy cake.  Buttery and moist . . . and most at home with a hot drink or a cold glass of milk.   I love these kinds of cakes best of all.  Enjoy.

*Marbled Spice Crumble Cake*
Serves 6 to 8

Makes one 9 inch cake

Printable Recipe  

Delcious vanilla cake, marbled through with a lovely spiced batter and topped with a spicy white chocolate crumble.  What's not to like?  

For the crumble topping:

125g plain flour (scant cup)

75g caster sugar (6 1/2 TBS)

75g cold unsalted butter, cut into cubes (5 1/4 TBS)

75g white chocolate chips (3 ounces)

1 tsp mixed spice  

For the Cake:

225g of butter, softened (1 cup)

225g caster sugar (1 cup plus 3 TBS)

4 large free range eggs

1 tsp vanilla paste

250g of plain flour (2 1/3 cup)

2 tsp baking powder

50ml of milk (1/4 cup)  

For the spice batter:

1 tsp sifted cocoa powder
1 TBS molasses
1 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp each ground nutmeg, ground cloves, ground all spice and ground ginger  

First make the crumble topping.  Whisk the flour sugar and spices together in a bowl.  Drop in the butter.  Rub it into a crumble resembling coarse bread crumbs using your finger tips.  Stir in the chocolate chips.  Set aside.  

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a nine inch spring form cake tin well, on the bottom and up the sides.  Set aside.  

Cream the butter and sugar together until light and fluffy.  Beat the eggs together and then beat in a bit at a time until thoroughly amalgamated.   Beat in the vanilla paste.  Sift together the flour and baking powder.  Fold this mixture into the cake batter.   Stir in the milk.  Divide the batter in half.   To one half add all of the spice batter ingredients.    Place the two different cake batters into the prepared baking tin, alternating spoonfuls of the  vanilla and spice batters.   Using a skewer gently draw swirls through the batter to marbelize it, taking care not to over do it.  Sprinkle the crumble topping evenly over top.


Bake in the preheated oven for 50 to 60 minutes.   Allow to cool in the tin for 10 minutes, then loosen around the edges using a small sharp knife.  Release and remove the sides of the tin.  Place the cake on a wire rack and allow to cool completely.  Carefully loosen the bottom using a fish slice or palate knife and slice the cake onto a plate to serve.



I thought you would enjoy seeing a photo of my little baking companion today.   Mitzie is never very far away when I am working in the kitchen, or taking my food photos.  Always hoping for a crumb to fall I guess.  I would surely miss her were she not there!

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