Traditional British Puff Pudding

They love, they love puddings in Britain. This recipe, by the way, is several hundred years old. And it was always, traditionally, steamed! A wonderful, very satisfying dish for a big Sunday family dinner. You can cook it in advance, and just reheat it before dinner.

Ingredients

• 350 g flour
• 170 g beef fat
• 1.5 tsp baking powder
• salt
• 700 g beef flesh from the back leg
• 2 cups strong beef stock
• 2 medium onions
• a small bunch of parsley and celery
• 1 tbsp. l. tomato puree
• 2-3 st. l. flour
• 1 tsp dried oregano
• salt, freshly ground black pepper
• beef or pork fat for frying

Directions

1. For the filling, cut the meat into cubes with a side of about 3 cm. Chop the herbs. Cut the onion into feathers. Mix flour and salt, sprinkle on the meat so that each piece is covered with a thin layer.
2. Heat the beef or pork fat in a large deep skillet with a thick bottom, fry the meat in portions over high heat until golden brown on all sides. Put the finished meat on a plate.
3. Put the onion in the pan where the meat was fried, reduce the heat to medium and fry the onion, stirring occasionally, until light golden brown, 5-7 minutes. Then return all the meat to the pan and fry, stirring, for another 5 minutes.
4. Add broth, tomato puree, herbs, oregano and pepper to the skillet. Bring to a boil, cover tightly and cook over low heat for 2 hours, stirring occasionally. Then season with salt, remove from heat and cool completely.
5. For the dough, chop the fat very finely (this is easier to do if the fat is slightly frozen), put in a bowl, add flour sifted with baking powder and salt. Pour in so much lukewarm water so that you can knead a not too tough dough. Don't knead it for long - just make it smooth. Cover the dough ball with plastic wrap and let stand for 20 minutes.
6. Divide the dough into 6 pieces.
7. Roll each of them into a circle with a diameter slightly smaller than the shape in which you will cook the pudding.
8. Grease the pan with butter, put in 1 circle of dough. Place the filling on it, close with the second circle. Thus, lay out all the filling and dough in layers - and the last layer should be dough.
9. Lubricate a piece of parchment with oil on one side, close the mold (oil side down) and tie with kitchen twine. Fold the form about halfway up in foil on top. Place the dish in a double boiler and cook for 2 hours, adding boiling water if necessary.
10. Serve the pudding hot with mashed potatoes or steamed vegetables.