Steak and Onion Suet Pudding

Prepare the Filling

Toss the diced beef in the plain flour, ensuring it’s evenly coated. Shake off any excess.

Heat butter in a frying pan over medium heat. Add the beef and brown on all sides. Remove and set aside.

Add the chopped onions to the pan and cook until softened.

Return the beef to the pan, pour in the beef stock, and add thyme.

Simmer gently for 1 hour, or until the meat is tender. Let it cool slightly before assembling.

Make the Suet Pastry

In a mixing bowl, combine self-raising flour, suet, and a pinch of salt.

Gradually add cold water, mixing until it forms a soft but firm dough.

Lightly flour a surface and roll out three-quarters of the dough to line the pudding basin, reserving the rest for the lid.

Assemble the Pudding

Grease a 1-litre pudding basin with butter.

Line the basin with the rolled-out pastry, pressing it into the edges and leaving some overhanging.

Spoon the cooled beef and onion filling into the pastry-lined basin.

Roll out the reserved dough to form a lid, moisten the edges, and seal the pudding. Trim any excess pastry.

Steam the Pudding

Cover the basin with a layer of greaseproof paper and foil, securing it tightly with string.

Place the basin in a large pot with water halfway up the sides. Cover with a lid and steam gently for 2.5–3 hours, checking the water level occasionally and topping up as needed.

Serve

Carefully remove the pudding from the pot and allow it to cool for 5 minutes.

Turn it out onto a serving plate.

Serve with rich gravy, mashed potatoes, and peas for a comforting meal.

Serving Information

Prep Time: 30 minutes

Cooking Time: 3 hours 30 minutes

Servings: 4

Calories: ~600 kcal per serving

Pro Tips

For a crispier crust, place the pudding in the oven for 10 minutes after steaming.

Make ahead: Prepare the filling a day in advance for even richer flavors.

Serving suggestions: Enjoy with gravy, roasted root vegetables, or a simple green salad for balance.

Enjoy