Steak and Onion Suet Pudding 
This hearty and comforting British classic features tender beef and onions encased in a rich, soft suet pastry. Perfect for chilly evenings, this pudding is a labor of love that’s worth every bite.
IngredientsFor the Filling:
500g stewing beef, diced
1 large onion, finely chopped
2 tbsp plain flour (for coating)
25g butter
400ml beef stock
1 tsp fresh thyme, chopped
Salt and black pepper, to tasteFor the Suet Pastry:
250g self-raising flour 125g suet (vegetarian or beef suet)
~150ml cold water
Cornflour, for dusting Butter, for greasing the basin
Method
Prepare the Filling Toss the diced beef in the plain flour, ensuring it’s evenly coated. Shake off any excess. Heat butter in a frying pan over medium heat. Add the beef and brown on all sides. Remove 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 add thyme.
Simmer gently for 1 hour, or until the meat is tender. Let it cool slightly before assembling.
Make the Suet Pastry In a mixing bowl, combine self-raising flour, suet, and a pinch of salt. Gradually add cold water, mixing until it forms a soft but firm dough. Lightly flour a surface and roll out three-quarters of the dough to line the pudding basin, reserving the rest for the lid.
Assemble the Pudding Grease a 1-litre pudding basin with butter. Line the basin with the rolled-out pastry, pressing it into the edges and leaving some overhanging. Spoon the cooled beef and onion filling into the pastry-lined basin.
Roll out the reserved dough to form a lid, moisten the edges, and seal the pudding. Trim any excess pastry.
Steam the Pudding
Cover the basin with a layer of greaseproof paper and foil, securing it tightly with string. Place the basin in a large pot with water halfway up the sides. Cover with a lid and steam gently for 2.5–3 hours, checking the water level occasionally and topping up as needed.
Serve Carefully remove the pudding from the pot and allow it to cool for 5 minutes.
Turn it out onto a serving plate. Serve with rich gravy, mashed potatoes, and peas for a comforting meal. Serving Information
Prep Time: 30 minutes Cooking Time: 3 hours 30 minutes Servings: 4 Calories: ~600 kcal per serving
Pro TipsFor a crispier crust, place the pudding in the oven for 10 minutes after steaming.
Make ahead: Prepare the filling a day in advance for even richer flavors.
Serving suggestions: Enjoy with gravy, roasted root vegetables, or a simple green salad for balance.
Enjoy
Steak and Onion Suet Pudding This hearty and comforting British classic features tender beef and onions encased in a rich, soft suet pastry. Perfect for chilly evenings, this pudding is a labor of love that’s worth every bite.
IngredientsFor the Filling:
500g stewing beef, diced 1 large onion, finely chopped 2 tbsp plain flour (for coating) 25g butter 400ml beef stock 1 tsp fresh thyme, chopped Salt and black pepper, to tasteFor the Suet Pastry:
250g self-raising flour 125g suet (vegetarian or beef suet) ~150ml cold water Cornflour, for dusting Butter, for greasing the basin Method
Prepare the Filling Toss the diced beef in the plain flour, ensuring it’s evenly coated. Shake off any excess. Heat butter in a frying pan over medium heat. Add the beef and brown on all sides. Remove 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 add thyme. Simmer gently for 1 hour, or until the meat is tender. Let it cool slightly before assembling. Make the Suet Pastry In a mixing bowl, combine self-raising flour, suet, and a pinch of salt. Gradually add cold water, mixing until it forms a soft but firm dough. Lightly flour a surface and roll out three-quarters of the dough to line the pudding basin, reserving the rest for the lid. Assemble the Pudding Grease a 1-litre pudding basin with butter. Line the basin with the rolled-out pastry, pressing it into the edges and leaving some overhanging. Spoon the cooled beef and onion filling into the pastry-lined basin. Roll out the reserved dough to form a lid, moisten the edges, and seal the pudding. Trim any excess pastry. Steam the Pudding Cover the basin with a layer of greaseproof paper and foil, securing it tightly with string. Place the basin in a large pot with water halfway up the sides. Cover with a lid and steam gently for 2.5–3 hours, checking the water level occasionally and topping up as needed. Serve Carefully remove the pudding from the pot and allow it to cool for 5 minutes. Turn it out onto a serving plate. Serve with rich gravy, mashed potatoes, and peas for a comforting meal. Serving Information Prep Time: 30 minutes Cooking Time: 3 hours 30 minutes Servings: 4 Calories: ~600 kcal per serving Pro TipsFor a crispier crust, place the pudding in the oven for 10 minutes after steaming.
Make ahead: Prepare the filling a day in advance for even richer flavors.
Serving suggestions: Enjoy with gravy, roasted root vegetables, or a simple green salad for balance.
Enjoy
