Classic Steak & Onion Pudding

What is Steak and Onion Suet Pudding?

Steak and Onion Suet Pudding is a classic British dish that’s perfect for cold days. This hearty meal features tender beef and sweet onions wrapped in a soft, steamed pastry. It’s like a warm hug on a plate – simple, filling, and absolutely delicious.

Why This Recipe is Perfect for Everyone

This traditional English recipe has been loved for generations. It’s especially great for:

• Family Sunday dinners
• Cold winter evenings
• Special occasions
• Anyone who loves comfort food

The slow cooking method makes the meat incredibly tender, and the steamed pastry is light and fluffy.

Ingredients You’ll Need

For the Meat Filling:

• 500g stewing beef, cut into small cubes
• 1 large onion, chopped finely
• 2 tablespoons plain flour (for coating the beef)
• 25g butter
• 300ml beef stock
• Salt and black pepper to taste
• 1 teaspoon Worcestershire sauce (optional)
• 1 teaspoon dried thyme or rosemary (optional)

For the Pastry:

• 225g self-raising flour
• 115g shredded suet (beef or vegetarian)
• A pinch of salt
• About 150ml cold water
• Butter for greasing

Easy Step-by-Step Instructions

Step 1: Prepare Your Workspace (5 minutes)

• Get all your ingredients ready on the counter
• Fill a large pot with water and put it on the stove to boil
• Grease your pudding bowl with butter

Step 2: Cook the Meat Filling (60 minutes)

1. Season the beef: Put the beef cubes in a bowl. Add the flour, salt, and pepper. Mix well so all the meat is coated.
2. Brown the beef: Heat the butter in a large pan. Add the beef and cook for 5 minutes, stirring often, until it’s brown all over.
3. Add onions: Add the chopped onions to the pan. Cook for 5 more minutes until they’re soft.
4. Make the gravy: Pour in the beef stock and Worcestershire sauce. Add the herbs if using. Bring to a gentle bubble, then turn the heat down low.
5. Slow cook: Let it cook gently for 45-60 minutes, stirring occasionally. The meat should be very tender and the liquid should be thick like gravy.
6. Cool down: Take the pan off the heat and let it cool while you make the pastry.

Step 3: Make the Pastry (10 minutes)

1. Mix dry ingredients: In a large bowl, mix the flour, suet, and salt together.
2. Add water slowly: Add the cold water bit by bit, mixing with a knife or wooden spoon. Stop when you have a soft dough that holds together.
3. Shape the dough: Gently bring the dough together with your hands. Don’t work it too much.

Step 4: Assemble the Pudding (15 minutes)

1. Roll the pastry: Cut off about one-third of the dough and set aside. Roll out the larger piece to fit your pudding bowl.
2. Line the bowl: Carefully lift the pastry into your greased bowl. Press it gently against the sides. Don’t worry if it tears – just press it back together.
3. Add the filling: Spoon all the cooled beef mixture into the pastry-lined bowl.
4. Make the lid: Roll out the remaining pastry. Wet the edges of the pastry in the bowl with water, then place the lid on top. Press the edges together to seal.

Step 5: Steam the Pudding (2.5 hours)

1. Cover properly: Place a piece of baking paper over the pudding, then cover with foil. Fold a pleat in the middle to allow for expansion. Tie with string around the rim.
2. Set up steaming: Put a heatproof plate or trivet in the bottom of your large pot. Place the pudding bowl on top. Pour in enough boiling water to come halfway up the sides of the bowl.
3. Steam gently: Cover the pot and keep the water gently bubbling for 2 to 2.5 hours. Check every 30 minutes and add more hot water if needed.

Step 6: Serve Your Pudding

1. Carefully remove: Use tongs or a cloth to lift out the hot bowl.
2. Rest briefly: Let it sit for 5 minutes.
3. Turn out: Run a knife around the edge, then turn the pudding onto a serving plate.
4. Slice and enjoy: Cut into wedges and serve immediately.

What to Serve With Your Pudding

This pudding tastes amazing with:

• Mashed potatoes
• Mushy peas
• Steamed vegetables like carrots or cabbage
• Extra gravy

Helpful Tips for Success

Before You Start:

• Read through the whole recipe first
• Have all ingredients measured and ready
• Use a 1.2-liter pudding bowl (about 2 pints)

For the Best Results:

• Don’t skip browning the meat – it adds great flavor
• Make sure your water stays gently bubbling, not boiling hard
• The pastry should be thick enough to hold the filling but not too thick
• Keep extra hot water ready to top up the steaming pot

Making it Easier:

• Ask someone to help tie the string if your hands aren’t as steady
• You can make the filling the day before and reheat it before assembling
• If turning out the pudding seems tricky, you can serve it straight from the bowl

Nutrition Information (Per Serving – serves 6)

• Calories: About 530
• Protein: 32g (great for staying strong)
• Fat: 28g
• Carbohydrates: 40g (good energy)
• Fiber: 2g

Note: These numbers are approximate and may vary based on exact ingredients used.

Storage and Reheating

• Leftover pudding can be kept in the fridge for 2-3 days
• To reheat: Steam for 30 minutes or microwave individual portions
• Freezing: You can freeze cooked pudding for up to 3 months

Frequently Asked Questions

Q: Can I make this without suet? A: Traditional suet gives the best texture, but you can use vegetarian suet or even grated cold butter as a substitute.

Q: My pastry broke when I was lining the bowl. What should I do? A: Don’t worry! Just press the pieces back together. Suet pastry is very forgiving.

Q: Can I add vegetables to the filling? A: Absolutely! Carrots, mushrooms, or potatoes work well. Just add them when you add the onions.

Q: What if I don’t have a steamer? A: Any large pot with a lid will work. Just put a heatproof plate in the bottom to keep the pudding bowl off the direct heat.

Why This Recipe Works

This traditional British recipe has stood the test of time because:

• The slow steaming makes the meat incredibly tender
• The suet pastry stays moist and fluffy
• It’s a complete meal in one dish
• The ingredients are simple and affordable
• It feeds a whole family

Final Thoughts

Steak and Onion Suet Pudding might take a little time to make, but it’s mostly hands-off cooking. While it steams away, your kitchen will smell amazing, and you’ll have created something truly special. This is the kind of food that brings families together around the dinner table.

Whether you’re new to British cooking or remembering flavors from your childhood, this pudding delivers comfort and satisfaction in every bite. Take your time, follow the steps, and enjoy the process of making this wonderful traditional dish.

Cooking time: 3.5 hours total | Prep time: 30 minutes | Serves: 6 people