Steak and Onion Suet Pudding 🥧🍴
A warming British staple, this steak and onion suet pudding is filled with tender beef in a rich gravy, all wrapped in soft suet pastry. Just the thing for a chilly evening and well worth the effort!
Ingredients
For the Filling:
🥩 Stewing beef: 500g, diced
🧅 Onion: 1 large, finely chopped
🥄 Plain flour: 2 tbsp (for dusting)
🧈 Butter: 25g
🥣 Beef stock: 400ml
🌿 Fresh thyme: 1 tsp, chopped
🧂 Sea salt & black pepper: to taste
For the Suet Pastry:
🥄 Self-raising flour: 250g
🧈 Suet (vegetarian or beef): 125g
💧 Cold water: approx. 150ml
🌽 Cornflour: for rolling
🥄 Butter: for greasing
Method
Prepare the Filling
🧂 Toss the beef in the flour and shake off any excess.
🧅 Melt butter in a frying pan over medium heat. Brown the beef on all sides, then set aside.
🍲 Soften the onion in the same pan, return the beef, add stock and thyme, and simmer gently for 1 hour. Let it cool slightly.
Make the Suet Pastry
🥄 Mix flour, suet, and a pinch of salt in a bowl. Gradually stir in water to make a soft, firm dough.
💧 Reserve one-quarter for the lid. Roll the rest into a round big enough to line a greased 1-litre pudding basin.
Assemble the Pudding
🥧 Line the basin with the rolled pastry, pressing into the base and sides with some overhang.
🥩 Fill with the cooled beef mixture. Roll out the reserved dough and fit it on top, moistening and sealing the edges. Trim excess.
Steam the Pudding
🌊 Cover the top with greaseproof paper and foil, tied securely with string.
🍲 Set the basin in a pot with water halfway up the sides. Cover and steam gently for 2.5–3 hours, topping up water as needed.
Serve
🥧 Remove from the pan and let it rest for 5 minutes. Turn out onto a plate and serve with gravy, mash, and peas.
Serving Information:
⏱ Prep Time: 30 minutes
🔥 Cooking Time: 3 hours 30 minutes
🍴 Servings: 4
⚡ Calories: ~600 per serving
Rich, savoury, and packed with old-school charm — a proper British pud that’s perfect for cosy nights in!