Steak and Onion Suet Pudding
A hearty and comforting dish, this Steak and Onion Suet Pudding features tender beef, soft onions, and fluffy pastry, perfect for family dinners.
Ingredients
Filling
- 500 g stewing beef, diced
- 1 large onion, finely chopped
- 2 tbsp plain flour (for coating)
- 25 g butter
- 400 ml beef stock
- 1 tsp fresh thyme, chopped
- Salt and black pepper to taste
Pastry
- 250 g self-raising flour
- 125 g suet (vegetarian or beef)
- ~150 ml cold water
- Cornflour (for dusting)
- Butter (for greasing the basin)
Instructions
Preparation
- Toss the diced beef in plain flour, shaking off the excess.
- Heat the butter in a frying pan over medium heat.
- Add the beef and brown it on all sides, then remove the beef 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 sprinkle with thyme.
- Simmer gently for about 1 hour, or until the beef is tender. Let it cool slightly.
Make the Suet Pastry
- In a mixing bowl, combine the self-raising flour, suet, and a pinch of salt.
- Gradually add the cold water until it forms a soft but firm dough.
- Set aside a quarter of the dough for the lid. Roll out the remaining dough into a circle large enough to line a greased pudding basin.
Assemble the Pudding
- Line a 1-litre pudding basin with the rolled-out pastry.
- Spoon the cooled beef and onion filling into the basin.
- Roll out the reserved dough to form a lid. Moisten the edges of the pastry and seal the pudding, trimming off any excess dough.
Steam the Pudding
- Cover the basin with greaseproof paper and foil, securing it with string.
- Place it in a pot with water that comes halfway up the sides of the basin.
- Cover the pot and steam the pudding for 2.5 to 3 hours, checking the water level occasionally.
Serve
- Once cooked, remove the pudding from the pot and let it cool for 5 minutes.
- Turn it onto a plate and serve with rich gravy, mashed potatoes, and peas.
Notes
Serve the pudding warm for the best experience. If you have leftovers, store in the refrigerator for up to 3 days and reheat by steaming for about 30-40 minutes. Can also be frozen before cooking for longer storage. Make sure to brown the beef well for deeper flavor. Let the filling cool slightly before adding to the pastry to prevent sogginess. Adjust dough consistency as needed with flour or water.