Steak and Onion Suet Pudding
A traditional British savory pudding with tender beef, rich onion gravy, and soft suet pastry steamed until hearty and comforting.
Ingredients
For the suet pastry
- 2 cups self-rising flour
- 1 tsp salt
- 1 cup shredded suet
- About ¾ cup cold water
For the filling
- 1 lb (450 g) stewing beef, diced
- 2 onions, sliced
- 2 tbsp flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Worcestershire sauce
- 1 cup beef stock
- 1 tbsp oil or dripping
Instructions
1. Prepare the filling
Heat oil in a pan.
Brown the beef lightly.
Add onions and cook 5 minutes until softened.
Sprinkle in flour and stir well.
Add:
- beef stock
- Worcestershire sauce
- salt
- pepper
Simmer for 10–15 minutes until slightly thickened.
Let cool a little.
2. Make the suet pastry
Mix flour and salt.
Rub in suet.
Gradually add cold water until a soft dough forms.
Do not overwork.
Reserve about one-quarter for the lid.
3. Assemble
Grease a 1.2-liter pudding basin.
Roll out the larger piece of dough and line the basin, leaving some overhang.
Add the steak and onion filling.
Roll out remaining dough for the lid.
Place on top and seal edges.
Cover tightly with parchment paper and foil, pleated in the center to allow expansion.
Tie securely with kitchen string.
4. Steam
Place basin in a large pot with simmering water reaching halfway up the basin.
Cover pot and steam for about 2½ to 3 hours.
Check water occasionally and top up with hot water as needed.
5. Serve
Turn out carefully onto a plate.
Serve hot with:
- mashed potatoes
- peas
- extra gravy