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Steak and Onion Suet Pudding 🥧🍴


Step 2: Make the Suet Pastry

  1. In a mixing bowl, combine the self-raising flour, salt, and shredded suet.
  2. Gradually add cold water, a little at a time, mixing with a knife or your hands until the dough comes together into a firm but pliable ball. Be careful not to overwork the dough.
  3. Divide the dough into two portions: one slightly larger than the other (the larger piece will be the base and sides, while the smaller piece will form the lid).

Step 3: Assemble the Pudding

  1. Lightly grease a 1.2-liter (2-pint) pudding basin with butter or oil.
  2. Roll out the larger piece of dough on a floured surface to fit the bottom and sides of the pudding basin, leaving some overhang at the top.
  3. Spoon the cooled steak and onion filling into the lined basin, pressing it down gently to remove air pockets.
  4. Roll out the smaller piece of dough to form a lid. Dampen the edges of the pastry lining with water, then place the lid on top and press the edges together to seal. Trim any excess pastry and crimp the edges securely.
  5. Cover the top of the pudding with a double layer of greased baking paper, followed by a layer of foil. Secure tightly with string, creating a handle for easy lifting.

Step 4: Steam the Pudding

  1. Place the pudding basin in a large pot with a trivet or an upturned saucer at the bottom to prevent direct contact with the base of the pot.
  2. Pour boiling water into the pot until it reaches halfway up the sides of the pudding basin.
  3. Cover the pot with a lid and steam the pudding for 3–4 hours , checking periodically to ensure the water level doesn’t drop too low. Add more boiling water as needed.

Step 5: Serve

  1. Once cooked, carefully remove the pudding from the pot and let it rest for 5 minutes.
  2. Unwrap the foil and paper, invert the pudding onto a serving plate, and slice into portions.
  3. Serve hot with mashed potatoes, seasonal vegetables, or simply enjoy it on its own!

Tips for Success

  • Suet Substitute : If you can’t find suet, grated cold butter can work as a substitute, though the texture may differ slightly.
  • Flavor Boost : Adding a splash of red wine or a bay leaf to the filling enhances the richness of the dish.
  • Make Ahead : The pudding can be assembled and refrigerated overnight before steaming, making it ideal for meal prep.