Farmhouse Pudding

1. 1

   Mix the meat and onion together. Heat the oil in a frying pan and fry the meat mixture until brown, then stir in the carrots, parsley and flour.

2. 2

   Gradually add the stock and cook, stirring, until the mixture is thick and boiling. Season to taste.

3. 3

   Grease a 2 pint pudding basin. Roll out the pastry on a lightly floured surface and cut a circle that will fit the bottom of the basin. Place a layer of meat ove this, then add another circle of pastry, continuing to fill the basin with alternate layers, finishing with a circle of pastry.

4. 4

   Cover the pudding with greaseproof paper and kitchen foil and seal. Put in a large pot and fill pot with hot water to come up half way up the sides. Put the cover on the pot and steam the pudding for 1 to 1 1/2 hours, topping up the water when necessary.

5. 5

   Serve direct from the basin with boiled potatoes and a green vegetable.

* Per serving · 4 servings · Values may vary.

No additional tips available.