03 January 2013,04:34 by

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Beef and chestnut pudding – an excellent combination, right? This menu is extremely perfectly for all occasion because of its combined ingredients and delicious added components. With sued pastry, chestnut, honey, butter and streaky bacon, the dish will completely fulfill your great satisfactions.
Serves :

Preparation Time :
1 hour 30 minutes

Cooking Time :
4 hours 30 minutes

Preparation Method :

  • Roll out the pastry on a floured board, cutting off one-third and keeping it on one side to top the pudding.
  • Use the teaspoon of butter to grease a 1.8 litre pudding basin and line it with two-thirds of the suet pastry, press it in to cover the basin completely and slightly overlap the edge of the basin.
  • Place the beef, bacon and onion in a bowl and sprinkle with the flour, and season with salt and pepper.
  • Add the rest of the ingredients, except the milk, and blend it thoroughly.
  • Place the meat mixture in the pastry-lined pudding basin.
  • Moisten the edge of the pastry with a little milk and place the remaining third of the pastry on top of the pudding, pressing and sealing the circular edges together and trimming off any excess pastry.
  • Cover the basin with generously greased greaseproof paper and tie it tightly with string.
  • Place the pudding in a large pan with enough boiling water to come two-thirds up the sides of the basin.
  • Bring to the boil for 20 minutes, then reduce the heat and steam gently for 4 hours.
  • Remove the greaseproof paper. Place a large serving plate on top of the pudding.
  • Hold the pudding and plate, reverse the pudding onto the plate and then serve.


  • 500 grams Suet Pastry
  • A little flour
  • 1 teaspoon softened butter
  • 450 grams chuck steak, diced
  • 225 grams rindless streaky bacon, diced
  • 1 peeled and finely chopped onion
  • 1 tablespoon plain flour
  • Salt and freshly ground black pepper (to taste)
  • 2 tablespoons chopped fresh parsley
  • A pinch of freshly grated nutmeg
  • 250 grams peeled pre-cooked chestnuts
  • 3 tablespoons brandy
  • 1 teaspoon clear honey, warmed
  • 275ml chicken stock
  • A little milk

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