It’s warm, hearty, and deeply satisfying: chunks of beef and sweet onions simmer in a rich gravy, then get sealed inside a soft,
fluffy suet crust and steamed until everything turns tender and comforting. Slice into it and you’ll find a savory filling that tastes
like slow-cooked stew, hugged by a tender, dumpling-like pastry.
While it may sound old-fashioned, suet puddings are still loved for a reason. They’re economical, filling, and perfect for colder weather.
The method is wonderfully forgiving: you make a sturdy pastry, fill it with seasoned meat, and let gentle steam do the heavy lifting.
No delicate pastry skills required—just patience and a good pudding basin.
This version focuses on a classic steak-and-onion filling with a glossy gravy and a reliable suet crust that steams up light rather than heavy.
Whether you serve it with peas and mash, buttery carrots, or simply extra gravy on the side, this is true comfort food—British pub energy at home.
Ingredients:
For the Filling
- 1 lb (450 g) stewing beef, cut into 1-inch cubes (chuck, blade, or similar)
- 1 large onion, sliced or chopped (about 2 cups)
- 2 tbsp all-purpose flour
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tbsp Worcestershire sauce
- 1 1/4 cups (300 ml) beef stock (hot)
- 1 tbsp tomato paste (optional, for depth)
- 1 tbsp oil or beef dripping (optional, for browning)
- 1 bay leaf (optional)
For the Suet Pastry
- 2 cups (250 g) self-rising flour (or all-purpose flour + 3 tsp baking powder)
- 1/2 tsp salt
- 1 cup (200 g) shredded beef suet (or vegetarian suet)
- About 3/4 cup (180 ml) cold water (add gradually)
To Prepare the Basin
- Butter or oil for greasing
- Parchment paper + foil (for covering)
- Kitchen string (or an elastic band)
To Serve (Optional)
- Steamed peas or mushy peas
- Mashed potatoes
- Extra beef gravy
- Pickled red cabbage
