How much pastry to line a 1 pint pudding basin? Update

Gigervamp

Hi everyone.

I'm planning on making a steak and mushroom pudding using some of the left over casserole from yesterday. I have a pudding basin that holds a pint and was wondering how much pastry I need to make to line it.

Does anyone know?

Gigervamp

Well, I winged it and used 200g of flour plus 100g of suet which gave me enough for the pudding and a little bit left over which made 2 dumplings.

Gigervamp

Disaster!

Well, it looked good, but when it came to turning it out, the lid came off and the filling came out, but the pastry that lined the bowl stayed in the bowl. I greased it well, so I don't know what happened!

Paulie'sGirl

Aww I'm sorry to hear that gigervamp.

What kind of basin was it? Enamel or non-stick? Was the pastry quite sticky or smooth when you lined the basin?

I remember my Nana used to flour it once she'd greased the basin?

I must say I've only just bought a pudding basin, so any advice from knowledgable folk would help me too!!

PGxx

Gigervamp

It was an old ceramic basin that I got from my MIL. Pastry was a bit sticky, so yeah, could have been that that made it stick.

Flouring the basin might have been an idea. I know it's often done with cake tins.

Can you tell it's my first time making a suet pudding? :rotfl:
All these years that I've been cooking and never tried it before!

Hubby still enjoyed it even if it did look a mess.

Jojo_the_Tightfisted

Flour the basin. I'd use 5oz SR flour and 2.5oz beef suet to be sure of having enough pastry. Just splashes of water cut in with a knife, plenty of flour on the counter when rolling so it doesn't stick. Work it as little as possible so it stays cold rather than developing the gluten. Make sure the gravy is more gloopy at room temperature than watery.

Moisten the lining pastry with a finger dipped in water to stick the lid to the top. Cut a vent hole in pastry to prevent volcanic extrusions.

And grease the parchment that goes on the top underneath the doubled foil.

And the fact that you tried has probably already made DH's day.

Gigervamp

Thanks Jojo. That's pretty much what I did apart from flouring the basin. Will do that next time.

I think hubby is the envy of his workmates! It seems that most of them eat processed food, although there are a couple of guys in his office who also go to the food fairs and farm shops etc and they often discuss *real* food.