Last updated on Jan 13th, 2021 at 12:35 pm

Try this traditional English recipe for Steak and Onion Pudding – with home made suet pastry.

Ingredients
Suet pastry crust:
(250 grams/12 ounces) Self-raising flour (Note* If you cannot find self-raising flour, use a combination of all-purpose flour and baking powder.)
(175 grams/6 ounces) Shredded suet or suet substitute (i.e., Vegetable Suet, Crisco, Lard)
(a pinch) Salt and pepper
(210 millilitres/a little less than a cup) Water (Note* You can use a milk or a water and milk mix for a richer pastry.)

Filling:
(450 grams/about 1 pound) Chuck steak
(225 grams/about 1/2 a pound) Ox kidney (I omitted this part and just used steak pieces)
1 medium-sized onion (I added about 2 tbs chopped fresh parsley as well)
2 teaspoons well-seasoned flour (flour with pepper and a pinch of dry mustard)
splash of Worcestershire sauce (I also added a splash of Madeira wine with the water to add flavor to the gravy.)

How to
Mix the flour and suet together.

Season the flour and suet mixture with salt and pepper.

Add the water, a tablespoonful at a time, as you mix the ingredients together. Make up the pastry to firm an elastic dough that leaves the bowl clean. The liquid amounts are only an estimate and most recipes just say water to mix. Don’t over handle the pastry or it will be too hard.

Reserve a quarter for the lid and roll out the rest and line a well-greased bowl.

At this point add your filling (see below).

Roll the final piece of pastry out into a circle big enough to cover the top of the basin, dampen the edges and put in position on the pudding, pinching the edges together to seal.

Seal well and cover with a double sheet of foil – pleated in the centre to allow room for expansion while cooking. Secure with string, and place it in a steamer over boiling water.

Steam for up to 5 hours, you may need to add more boiling water halfway through or possibly more often. There is a lot of leeway in this steaming time and different recipes give different steaming times. Delia Smith says 5 hours for Steak and kidney where as Mrs Beeton says 2.5 for a similar dish! One way to tell that it is cooked is when the pastry changes colour and goes from white to a sort of light golden brown. It is also hard to over steam a pudding so you can leave it bubbling away until you are ready.

For the filling:
Chop the steak and kidney into fairly small cubes, toss them in seasoned flour, then add them to the pastry lined basin.

Pop the onion slices in here and there.

Add enough cold water to reach almost to the top of the meat (I used Madeira wine, or red wine if preferred. Make sure you add enough liquid or the pudding will be dry! It should have gooey, drippy gravy coming out of the slice when cut.) and sprinkle in a few drops of Worcestershire sauce and season with salt and pepper.

Follow the rest of the instructions in the crust recipe to finish pudding.

Cook for at least 2.5 hours (Mrs Beeton) up to 5 hours (Delia Smith).

Recipe courtesy of Cafe Nilson.
Reproduced under a Creative Commons license.

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