Steak and Onion Suet Pudding

There’s something undeniably comforting about a traditional British suet pudding. It’s a dish that harks back to simpler times, evoking memories of cozy kitchens and family gatherings. The Steak and Onion Suet Pudding is a quintessential British classic, known for its rich, savory filling encased in a light, fluffy pastry. This dish is a celebration of simple, wholesome ingredients and the art of slow cooking.

As I prepare the ingredients, I can’t help but think of my grandmother, who used to make suet puddings every Sunday. She would spend the morning mixing the dough, carefully chopping the onions, and browning the beef. The kitchen would fill with the warm, inviting aromas of beef and onions, creating a sense of anticipation and joy. These puddings were more than just a meal; they were a labor of love, a way to bring the family together around the table.

Steak and Onion Suet Pudding is a hearty, traditional British dish that combines tender beef, sweet onions, and a light, fluffy suet pastry. This pudding is perfect for a cozy family dinner or a special occasion. The slow steaming process allows the flavors to meld together, resulting in a rich, savory filling encased in a delicate pastry.

The recipe is straightforward and easy to follow, ensuring that even novice cooks can achieve perfect results. With a few simple ingredients and a little patience, you can create a dish that is both delicious and memorable. The combination of beef, onions, and suet pastry makes this pudding a standout dish that will leave your guests craving more.

My family absolutely adores this Steak and Onion Suet Pudding. The first time I made it, my kids couldn’t get enough. They would sneak into the kitchen, their eyes wide with excitement, hoping to snatch a taste before dinner. Now, this pudding is a staple in our household, and I often find myself making a double batch just to keep up with the demand. It has become our go-to dish for family gatherings, and even our friends have started requesting it for potlucks and parties.

Why This Steak and Onion Suet Pudding is a Must-Try

This pudding is not your average dish. It’s a masterpiece of flavors, combining the richness of beef, the sweetness of onions, and the light, fluffy texture of suet pastry. The result is a dish that is both indulgent and comforting, with a tender filling and a delicate pastry. It’s the perfect meal for any occasion, whether you’re hosting a dinner party or simply enjoying a quiet evening at home.

Cuisine: British

What You Need For Steak and Onion Suet Pudding

For the Pastry:

• 2 cups self-raising flour (unbleached)
• 1/2 tsp sea salt
• 2 pinches black pepper (freshly ground)
• 1 cup beef suet (shredded)
• 6 oz water (cold)

For the Filling:

• 1 lb stew beef (cut into 1/2″ cubes)
• 1 medium onion (diced)
• 2 1/2 Tbsp all-purpose flour
• 1/2 tsp sea salt
• 1/4 tsp black pepper (freshly ground)
• 4 oz beef stock

How to Make Steak and Onion Suet Pudding

Make the Pastry:

1. Sift the flour, salt, and pepper into a large bowl.
2. Add the suet and mix well.
3. Gradually add the cold water, stirring until you have a soft dough. Do not add all the water if the correct consistency is reached beforehand.
4. Knead the dough until smooth. Reserve a quarter of the dough for the lid.
5. Roll out the remaining dough into a 1/4″ thick round and press it into a pudding basin, trimming off the excess.

Make the Filling:

1. Toss the beef in flour, salt, and pepper until evenly coated.
2. Add the diced onion and mix well.

Assemble the Pudding:

1. Place the beef and onion mixture into the prepared pudding basin.
2. Pour the beef stock over the mixture, ensuring it comes up to about 2/3 of the way.
3. Roll out the reserved dough to fit the top of the pudding basin.
4. Wet the edge of the pastry with water and place it on top of the basin, pressing to seal.

Prepare to Steam the Pudding:

1. Cut a piece of waxed paper and aluminum foil to cover the top of the pudding basin, allowing for a pleat in the center.
2. Securely tie the foil and paper around the rim of the basin with kitchen twine.
3. Place the pudding into a steamer with boiling water and steam for 5 hours, ensuring the water does not evaporate completely.

Serve the Pudding:

1. Carefully remove the pudding from the steamer and untie the twine.
2. Place a plate on top of the pudding, upside down, and carefully flip it over.
3. Allow the pudding to cool for a few minutes before serving.

Tips For Steak and Onion Suet Pudding

For the best results, make sure all your ingredients are at room temperature before you begin. This ensures that the dough mixes evenly and results in a tender texture. When adding the water to the pastry, do so gradually to avoid making the dough too sticky. If your beef stock is particularly salty, you may want to reduce the amount of salt in the filling.

Substitutions and Variations

If you don’t have beef suet, you can substitute it with vegetable shortening or lard. For a vegetarian version, you can use a meat-free alternative like mushrooms or lentils. Adding a splash of Worcestershire sauce or a dash of mustard to the filling can add an extra layer of flavor.

Make a Healthier Version

To make a healthier version of this pudding, you can use lean beef or turkey instead of stew beef. You can also reduce the amount of suet in the pastry or use a whole wheat flour blend. Adding more vegetables like carrots or celery to the filling can increase the nutritional value of the dish.

Closing For Steak and Onion Suet Pudding

And there you have it! A Steak and Onion Suet Pudding that is sure to impress. Don’t forget to let us know how your dish turns out, and consider checking out some of our other recipes. Whether you’re cooking for a special occasion or just because, this pudding is a surefire way to bring joy to your table.

Frequently Asked Questions For Steak and Onion Suet Pudding

1. Can I use vegetable shortening instead of beef suet?
   • Yes, you can substitute beef suet with vegetable shortening or lard.
2. Can I make this pudding vegetarian?
   • Absolutely! You can use mushrooms or lentils as a meat-free alternative.
3. How should I store the pudding?
   • Store the pudding in an airtight container in the refrigerator for up to 3 days.
4. Can I freeze this pudding?
   • Yes, you can freeze the pudding for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
5. What can I serve with this pudding?
   • This pudding pairs beautifully with mashed potatoes, peas, and gravy.
6. Can I add a sauce or gravy?
   • Absolutely! A rich beef gravy or a splash of Worcestershire sauce would be a delicious addition.
7. Can I use a different type of flour?
   • Yes, you can use whole wheat flour or a gluten-free flour blend if you have dietary restrictions.