HELP!!! re: steak puddings

[mallard]

put them in tin foil in a pan of water and boil them any way ibet they was good

[katex]

Originally Posted by jaysay

Can remember when I was young my old Gran used to make her own Steak Puds cooked in muslin, ten times better than what you buy in the shops today

Would still have to go in a basin though wouldn't they ? Are you not getting mixed up with roly-poly pudd ?

[Mancie]

if yer puddings have been pre-cooked you can stick em in t'microwave for 2 mins..sod all that half full pan malarky

[entwisi]

Originally Posted by katex

Would still have to go in a basin though wouldn't they ? Are you not getting mixed up with roly-poly pudd ?

Nope, as long as the pastry is sealed you don't need a container. If you go to Bobs tripe stall he sells some meat and IIRC apple puddings 'sans tin'

I've also been to a restaurant that served homemade steak puds without teh tin but my memory lets me down for now......

ETA - rememered, its teh upstairs cafe in Blackburn market

[jaysay]

Originally Posted by katex

Would still have to go in a basin though wouldn't they ? Are you not getting mixed up with roly-poly pudd ?

Not mixed up kate, thats how my old gran used to cook them just in muslin, like roly-poly, and believe me they were good, no, very good

[jaysay]

Originally Posted by Mancie

if yer puddings have been pre-cooked you can stick em in t'microwave for 2 mins..sod all that half full pan malarky

Make sure you cover um well or all the inside of the microwave gets a bit

[katex]

Originally Posted by jaysay

Not mixed up kate, thats how my old gran used to cook them just in muslin, like roly-poly, and believe me they were good, no, very good

But how would you get the pie shape to hold Jaysay just in muslin if making yer own

Come in Entwisi.

[Margaret Pilkington]

Kate, My gran used to make them like that too......steak pudding done in a 'rag'.......was more like a rolly poly.......and they were delicious.

She also used to do them in enamel basins and these also had a muslin(or rag) tied around the top......useful for lifting out the hot puds.

[katex]

Originally Posted by Margaret Pilkington

Kate, My gran used to make them like that too......steak pudding done in a 'rag'.......was more like a rolly poly.......and they were delicious.

She also used to do them in enamel basins and these also had a muslin(or rag) tied around the top......useful for lifting out the hot puds.

Thanks Margaret .. just couldn't understand how you could get the traditional pie shape. Looked at my mum's book where she did recipe's for me .. did in a basin though, but just with greaseproof paper or a cloth on top. Suppose can put anything there, as long as the water doesn't get in.

She recommended 5 hours steaming time (shoulder steak plus kidney .. yummee). Mind you, suppose was one large one for family of four, 1/2 lb shoulder steak and 2 oz. kidney, what you reckon ?

Mmmm ... can almost smell it ... however, gotta' make my dinner now and my small pizza and salad fades into junk against this.

[shillelagh]

easiest way is to go to the nearest pie shop and get them from there .... in my case hollands!!!!

[Margaret Pilkington]

Oh, I don't know what recipes she used.......The roly poly type one was used when there wasn't much money for meat.....it obvously took less meat as a filling.....much more suet pastry, but I remember liking that one the best.

I made a large Cumberland pie for our tea.....that is just a Cottage pie with delusions of grandeur.......cheddar cheese grated on top and browned until crisp and crusty......himself had his with garden peas and beetroot.......I had mine with coleslaw.
Yeah, I know it sounds disgusting but don't knock it 'til you have tried it........the plates were scraped clean and so was the large dish it was cooked in.

[ossy kid]

Oh, steak puddings in a rag, me mum used to make one that covered the whole plate, the wife used to have a go and they were good too but I haven,t seen one for years. I,ll have to sweet talk her now that you,ve got the old mouth watering.

[jaysay]

Originally Posted by Margaret Pilkington

Kate, My gran used to make them like that too......steak pudding done in a 'rag'.......was more like a rolly poly.......and they were delicious.

She also used to do them in enamel basins and these also had a muslin(or rag) tied around the top......useful for lifting out the hot puds.

All the talk about Steak Pud int rag is making my mouth water Margaret wish now I had my old grans recipe book and Id have a do his weekend

[entwisi]

Originally Posted by shillelagh

easiest way is to go to the nearest pie shop and get them from there .... in my case hollands!!!!

Hollands have improved their puds recently,

they git to the point where it was teh od grain of meat in gravy, I had one last week and it was decent amount of proper steak in it

[katex]

Suppose if you did a costing, would cost you much more to do your own, mainly due to the cooking time.