1 hr 25 mins
This layered and steamed meat pudding is also known as Wellingborough Hough and Dough Cake - 'hough' being another name for shin of beef.
My Private Note
Units: US | Metric
- 1Mix 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.
- 2Gradually add the stock and cook, stirring, until the mixture is thick and boiling. Season to taste.
- 3Grease 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.
- 4Cover 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.
- 5Serve direct from the basin with boiled potatoes and a green vegetable.
Browse Our Top Meat Recipes
You Might Also Like...View All Meat Recipes
Nutritional Facts for Farmhouse Pudding
Serving Size: 1 (211 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 837.3
- Calories from Fat 449
- Total Fat 49.9 g
- Saturated Fat 13.6 g
- Cholesterol 49.9 mg
- Sodium 942.4 mg
- Total Carbohydrate 63.4 g
- Dietary Fiber 6.1 g
- Sugars 4.6 g
- Protein 32.4 g
The following items or measurements are not included: