- Choose a 1.2–1.5 liter pudding basin (about 4–6 cups). Grease it generously with butter or oil.
- Set up a steamer or a large pot with a trivet/rack at the bottom. Add water (it should come halfway up the basin once inside).
- Bring the water to a gentle simmer while you assemble the pudding.
2) Make the filling
- In a bowl, toss the beef cubes with flour, salt, pepper, and thyme until coated.
- If you want extra depth, brown the beef quickly in a hot pan with a little oil/dripping. (Optional, but tasty.)
- Place the beef into a bowl, then add sliced onion.
- Stir Worcestershire sauce into the hot beef stock (and tomato paste if using).
- Set aside. The filling will finish cooking inside the pudding as it steams.
3) Make the suet pastry
- In a large bowl, mix flour, salt, and suet.
- Add cold water gradually, mixing with a fork, until a soft dough forms.
- Knead very lightly—just enough to bring it together. Don’t overwork it.
- Reserve about 1/4 of the dough for the lid.
4) Line the basin
- Roll out the larger portion of dough into a circle about 1/4 inch (6 mm) thick.
- Carefully press it into the greased basin, leaving some overhang at the top edge.
- Patch any tears—suet pastry is forgiving. Aim for an even thickness.
5) Fill and seal
- Add the beef and onion mixture to the lined basin.
- Pour in enough stock mixture to come close to the top of the filling (don’t overfill—leave space for the lid and expansion).
- Add bay leaf if using.
- Roll out the reserved dough for the lid. Place it on top.
- Press edges to seal, trimming excess. You want a tight seal so steam stays inside.
6) Cover securely
- Cover the basin with a circle of parchment paper, then a layer of foil.
- Pleat the parchment/foil in the center to allow expansion.
- Tie securely with string or use a strong elastic band around the rim.
- If you want, make a foil “handle” to lift the basin safely.
7) Steam
- Place the covered basin on the rack in the pot/steamer.
- Cover the pot with a lid and steam gently for 2 1/2 to 3 hours.
- Check water level occasionally and top up with boiling water as needed (don’t let it run dry).
8) Unmold and serve
- Carefully lift out the basin and let it stand 5 minutes.
- Remove foil/parchment. Run a knife around the edge.
- Invert onto a warm plate and lift off the basin.
- Slice and serve with peas, mash, and extra gravy.
Serving and Storage:
Serving
Serve steak and onion suet pudding hot, sliced into wedges like a savory cake. Classic sides include mashed potatoes and peas,
but it’s also wonderful with buttered carrots, braised cabbage, or roasted root vegetables. A little extra gravy is never wrong.
Storage
- Refrigerator: Cool leftovers completely, then store airtight for up to 3 days.
- Reheat: Best reheated by steaming slices for 10–15 minutes, or microwaving gently (pastry may soften).
- Freezer: Freeze portions tightly wrapped for up to 2 months. Thaw overnight in the fridge and reheat by steaming.
- Make-ahead: You can assemble the pudding the day before, refrigerate, then steam the next day (add 15–20 minutes to steaming time).
Tips:
- Don’t overwork the pastry: Gentle mixing keeps it light and tender after steaming.
- Seal well: A tight seal prevents water from entering and keeps the pudding moist inside.
- Mind the water level: Steaming for hours requires topping up with boiling water.
- Use stewing beef: Cuts like chuck become meltingly tender with long steam-cooking.
- Season smart: Worcestershire sauce and thyme add depth; taste stock before adding more salt.
Variations:
- Steak and Kidney Pudding: Replace 1/3 of the beef with kidney (cleaned and diced) for a classic pub version.
- Mushroom Boost: Add 1 cup chopped mushrooms for extra umami.
- Guinness Gravy: Replace 1/2 cup stock with Guinness for a deeper, malty gravy.
- Herby Pastry: Add chopped parsley or chives to the suet dough.
- Vegetarian Version: Use vegetarian suet and fill with mushrooms, lentils, onions, and rich veggie gravy.
Tips:
These extra tips focus on troubleshooting—especially helpful if you’re making a suet pudding for the first time.
- Pudding didn’t unmold cleanly: Let it rest a few minutes, then run a knife around the edge before inverting.
- Pastry seems heavy: Make sure you used enough water for a soft dough and avoided heavy kneading.
- Filling too thin: The flour on the beef helps thicken; also ensure you didn’t add too much stock.
- Filling too dry: Add a touch more stock next time, or serve with extra gravy.
- No pudding basin? A heatproof bowl can work if it fits your pot and can be covered tightly.
Conclusion:
Steak and Onion Suet Pudding is classic comfort food at its finest: a rich, savory filling wrapped in a tender steamed crust,
designed to warm you from the inside out. It’s hearty without being complicated, and once you’ve made it, you’ll understand why it has survived
generations of British home cooking.
Whether you keep it traditional or try a twist like Guinness gravy or added mushrooms, the core experience stays the same—soft suet pastry,
tender beef, sweet onion, and a gravy that tastes like it’s been simmering all day. Serve it proudly, because this is one of those dishes that
turns a regular meal into a memory.
FAQ:
What is suet, and can I substitute it?
Suet is a hard fat traditionally used for steamed puddings. It creates a light, fluffy texture when steamed.
You can use vegetarian suet as a substitute. Butter isn’t ideal for classic suet pastry, but in a pinch you can try very cold grated butter
(texture will differ).
Do I have to brown the beef first?
No, the pudding will cook through during steaming. Browning adds deeper flavor, but skipping it keeps the process simpler.
How do I stop water from getting into the pudding?
Cover the basin tightly with parchment and foil, and secure it with string or a strong elastic band. Also keep the steam gentle,
not violently boiling.
Can I cook this in the oven instead of steaming?
Traditional texture comes from steaming. Some people bake covered in a water bath, but results vary. If you try it,
keep the basin tightly covered and bake at a low temperature with water around it.
How do I know it’s done?
After 2 1/2 to 3 hours of steady steaming, the pastry should feel firm and cooked, and the beef should be tender.
If using very large beef chunks, steam closer to 3 hours.
Can I make it gluten-free?
It’s possible using a gluten-free flour blend plus gluten-free baking powder, but suet pastry texture may change.
Also thicken the filling with cornstarch instead of flour.
