Beef and Onion Suet Pudding
A classic British dish, Beef and Onion Suet Pudding is a rich and hearty meal with deep-rooted culinary traditions. This comforting steamed pudding features tender, slow-cooked beef and sweet onions encased in a soft, buttery suet pastry. Perfect for cold days, it's a true taste of British heritage.
Equipment
1 Mixing bowl
1 Steaming basin (1.2L or 2 pint capacity)
1 Rolling Pin
1 Large pot with a lid
1 Steaming rack or trivet
1 Kitchen twine
1 Baking parchment
1 Aluminum foil
Ingredients
For the suet pastry
225 g flour - Self-raising, ensure the flour is fresh for the best texture.- 100 g shredded beef suet - Use Atora brand or fresh suet from the butcher.
½ tsp salt - Enhances pastry flavor.
125 ml water - Cold, adjust slightly if needed to form the dough.
For the filling
- 400 g braising steak - Trimmed and cut into 2cm cubes.
1 medium onion - Finely chopped.- 1 tbsp flour - Plain, to lightly coat the beef and thicken the filling.
- ½ tsp salt - To season the filling.
½ tsp ground black pepper - Freshly ground for better flavor.
200 ml beef stock - Use homemade or high-quality store-bought stock.
1 tsp Worcestershire sauce - For extra depth of flavor.
Instructions
- Prepare the Filling: Toss the beef pieces in the plain flour along with salt and black pepper. In a bowl, mix with the diced onion, Worcestershire sauce, and beef stock. Let it marinate while you prepare the pastry.
- Make the Suet Pastry: In a mixing bowl, combine self-raising flour, suet, and salt. Gradually add cold water, mixing until it forms a soft, pliable dough.
- Roll Out the Pastry: On a lightly floured surface, roll out two-thirds of the dough into a large circle, big enough to line the steaming basin.
- Assemble the Pudding: Line the greased basin with the suet pastry, leaving enough overhang to seal it later. Pour in the beef and onion filling.
- Seal the Pudding: Roll out the remaining pastry into a lid and place it over the filling. Moisten edges with water and press firmly to seal.
- Steam the Pudding: Cover the basin with baking parchment and foil, securing tightly with kitchen twine. Place in a large pot with water reaching halfway up and steam for 3 hours.
- Serve Hot: Carefully remove pudding from the basin. Turn onto a plate and serve with steamed greens and mashed potatoes.
Notes
- For a richer flavor, add a splash of ale to the filling before sealing.
- If you don’t have a steaming basin, a heatproof bowl will work with proper sealing.
Nutrition
Calories: 651kcalCarbohydrates: 46gProtein: 29gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 78mgSodium: 759mgPotassium: 480mgFiber: 2gSugar: 2gVitamin A: 19IUVitamin C: 2mgCalcium: 31mgIron: 3mg
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