Description
This traditional Steak and Onion Suet Pudding is filled with tender beef, sweet onions, and savory gravy, wrapped in soft suet pastry. The perfect comfort food for a cozy weekend meal!
Ingredients
For the Filling:
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500g braising steak, diced into 2cm chunks
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2 large onions, thinly sliced
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100g mushrooms, sliced (optional)
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2 tbsp plain flour
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300ml beef stock
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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Salt & black pepper, to taste
For the Suet Pastry:
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225g self-raising flour
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100g beef suet
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½ tsp salt
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Approx. 120ml cold water
Instructions
Prepare the Filling:
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Toss the steak in flour and brown in batches over high heat. Set aside.
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In the same pan, cook onions (and mushrooms) for about 5 minutes until golden.
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Return beef to the pan, add stock, Worcestershire sauce, thyme, salt, and pepper. Simmer for 5 minutes, then let cool slightly.
2. Make the Suet Pastry:
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In a bowl, mix flour, suet, and salt. Gradually add cold water until a soft dough forms.
3. Assemble the Pudding:
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Roll out two-thirds of the dough and line a greased 1.2L pudding basin.
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Spoon in the cooled filling.
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Roll out the remaining dough as a lid, dampen the edges, seal, and trim.
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Cover with a pleated sheet of greased paper and foil, tied securely.
4. Steam the Pudding:
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Place the basin in a large pan with boiling water halfway up the sides.
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Cover and steam for 3 hours, checking the water level occasionally.
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Rest for a few minutes before unmolding and serving.
Notes
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Filling can be made a day ahead and chilled for deeper flavor.
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Suet can be swapped for cold grated butter or vegetable shortening.
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Steam leftovers to reheat, or microwave individual slices for convenience.
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Don’t forget to pleat your foil/paper so the pudding has room to rise.
- Prep Time: 30 minutes
- Cook Time: 3 hours