GREAT BRITISH BAKE OFF – the blog off – week 7 – VICTORIAN


BAKE NUMBER ONE  –  Slow Roasted Beef in a Suet Pudding monster savoury suet pudding

joint of Beef  

red wine

beef stock cube

3 bay leaves

black pepper

2 inches fresh horseradish 

2 medium onions


100g black pudding

100g mushroomsimage

2 large potatoes

2 large carrots

2 beef tomatoes

300g/10 oz self raising flour

150g/5 oz suet

approx 100 ml water

sprinkle of mustard powder

sprinkle of rosemary

salt and pepper


  1. Slow roast your beef in a good sized oven dish, oven at 100ºC.  Slice onion into thick slices lengthways and pour a good slug of wine in the dish image then put a couple of bay leaves in the wine.  Place the beef on top and pour a little more wine over it, rub in the stack cube and sprinkle over the grated horseradish (jarred will do). image
  2. Then cover the meat entirely in a large piece of parchment foil so that the dish is essentially sealed in, to prevent any steam escaping.  Cook for around 6 hours, turning the dish occasionally.  Take out of the oven and allow to rest for 1 hour.image
  3. Take 2 large forks and literally shred the beef and onions to bits in the jus.  Chop up the black pudding and mash this into the beef.
  4. Chop your mushrooms finely.  Slice the potatoes thinly (use a mandarin) and par boil.  Slice the carrots and par boil.  Slice the tomatoes.
  5. Grease a 2 pint pudding basin or pyrex dish.  In another large bowl put the flour and suet and mustard and herb and combine.  Add the water a little at a time and using your hands work it together into a dough ball.
  6. Roll it out into a circle large enough to cover your pudding dish (i use the actual dish as a guide) then cut out approx 1/3rd of the dough and reform this into a ball. image Line the inside of the basin with the larger piece using a little water to seal the overlapping edge ( you will find that this v shaped dough forms to the inside of your dish better than a circular piece would do) making sure you fill it to the edge. Roll the Small ball out to the size of the top of your bowl.
  7. Add your mushroom to the bottom of the pastry (this will help to soak up any excess juices so you won’t end up with a soggy base) then add a layer of the beef and press down firmly.  Place a thin layer of potato on this and season, then a thin layer of tomato, then add the carrots, then tomato and finally a final layer of potato seasoned.  Press gently.
  8. Finally pile on a good layer of the meat mix to almost fill the dish.  Pop the disc of pastry on top and using water, pinch the edges together.  Now cover with a piece of parchment foil, with a crease in it to allow for steam. Tie tightly around the side edge of the dish with string to stop any water getting inside. Place a trivet (upturned saucer will do) in the bottom of a large pan and 1/3 fill with boiling water.  Place the pudding dish inside the pan and cover with a lid; boil for a minimum of 2 hours, making sure that the pan never boils dry.
  9. Remove the dish from the pan, take away the foil and paper then place a large dish with a lip over the pudding basin.  Very carefully turn it over! Then tap the bowl all over and lift it away from the pudding which now resembles a giant dumpling sitting on the plate.  When you cut it open you should see all the lovely layers of meat and vegetables. Serve whilst it’s still steaming hot. Add extra gravy if you wish. It don’t look too pretty, but it sure tastes good.

TIPS  –  You can use any filling you like for this, any stew, casserole, veggie alternative, a vegetarian suet is available too (but i don’t know what a GF version would be like so if anyone makes one please do let me know how it turns out please!) You can also put the meat in raw as it will cook encased in the pastry, however, I would recommend good quality meat or game for this.  The black pudding adds so much depth of flavour to any meat dish,  I use it all the time (I buy a big one and slice and freeze it) as a flavour enhancer – but don’t ask me to eat a slice of the stuff I just couldn’t!

It’s a good idea to tie a piece of string over the top of your pudding basin to use as a handle, making it much easier to get it in and out of the pan.  The pan must also be bigger than the bowl so that the basin is fully submerged and the lid fits properly.  Don’t worry if you don’t have a lid, you can always use foil. a large plate or even a metal tray. 

Don’t forget it’s not too late to join in with the Great British Blog Off. Head over to Jenny’s blog for the rules and regs and to register your blog site. Plus you will need to put this weeks’ blog onto Debbie Johnson’s blog at to be judged for star baker!! Good luck and happy blogging.


3 thoughts on “GREAT BRITISH BAKE OFF – the blog off – week 7 – VICTORIAN

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