-
1
Heat a large pan and cook the onion and lardons together for 5 mins until golden.
-
2
Scoop out with a slotted spoon and set aside.
-
3
Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat.
-
4
Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan.
-
5
Bring to the boil, then cover and simmer for 1 1/2 hrs until the meat is tender.
-
6
Generously butter a 1.5-litre pudding basin.
-
7
To make the pastry, mix together the flour, mustard powder, suet and 1/2 tsp table salt.
-
8
Add enough cold water, about 150ml, to make a soft dough.
-
9
Remove one-quarter of the dough and set to one side.
-
10
On a heavily floured surface, roll out the remaining dough to make a large round, big enough to line the basin.
-
11
Carefully lay the pastry in the basin (aim to have 1cm of pastry overhanging the rim), then press the edges of the join together to seal.
-
12
Roll out the remaining one-quarter into a circle big enough to cover the top.
-
13
Pour off the cooking liquid from the filling into a small pan and set aside.
-
14
Discard the thyme stalks.
-
15
Spoon the filling into the lined basin and pour over 100ml of the cooking liquid.
-
16
Fold over the overhanging pastry and brush with water.
-
17
Place the lid on top, pressing firmly around the edges to seal.
-
18
Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding.
-
19
Cover with a pleated layer of foil and finally tie with string, making a loop for the handle so you can lift the pudding easily.
-
20
Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan that's big enough to take the basin easily.
-
21
Half-fill the pan with water and bring to the boil.
-
22
Lower in the pudding, cover and simmer for 2 hrs, topping up with boiling water when necessary.
-
23
Reheat the cooking liquid, bubbling it down a little so it reduces into a tasty gravy.
-
24
Carefully lift out the pudding.
-
25
Run a knife around the rim, then turn out and serve with gravy and greens, if you like.
