Beef Steak Pudding
Tender braised beef steak and rich gravy encased in a soft, steamed suet pastry crust. A hearty Victorian London tavern classic.
- Prep
- 30 min
- Cook
- 240 min
- Total
- 270 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •1.2-litre pudding basin
- •Large stockpot with lid
- •Greaseproof paper
- •Kitchen foil
- •Kitchen string
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 34 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 42 g
- calories
- 680 kcal
Instructions
- 1
Toss the diced steak and kidney with two tablespoons of plain flour, salt, and black pepper.
- 2
Heat vegetable oil in a frying pan over medium-high heat and brown the meat quickly, then set aside.
- 3
Fry the chopped onion in the same pan until soft and sweet, then mix with the meat.
- 4
Combine self-raising flour, shredded suet, and a pinch of salt in a large mixing bowl.
- 5
Stir in cold water gradually to bring the mixture together into a soft, pliable dough.
- 6
Roll out two-thirds of the suet dough on a floured worktop and line a greased 1.2-litre pudding basin.
- 7
Spoon the browned beef, kidney, and onion into the pastry-lined basin.
- 8
Pour over the beef stock and Worcestershire sauce until the meat is just submerged.
- 9
Roll out the remaining pastry into a circle, dampen edges with water, and seal tightly over the top.
- 10
Cover with pleated greaseproof paper and foil (pleat by folding a centre crease to allow expansion), then tie with string.
- 11
Lower the basin into a stockpot filled halfway with simmering water, cover, and steam for four hours.
- 12
Check water levels periodically, topping up with boiling water, then rest for ten minutes before turning out onto a plate.
Chef's tips
Always create a pleat in your greaseproof paper and foil wrapping to give the suet pastry room to rise as it steams. Keep a kettle of boiled water ready to top up the stockpot so the water level never drops below halfway. Handle suet pastry gently with cool hands to ensure a tender, melting crumb.
Ingredient substitutions
- ox kidney → portobello mushrooms (cubed, for an all-steak filling without offal)
- shredded beef suet → shredded vegetable suet (for a lighter crust texture)
Storage
Store leftover pudding in an airtight container in the fridge for up to three days.
Reheating
Reheat by covering loosely with foil and steaming in a pan of simmering water for twenty minutes until piping hot.
Common mistakes to avoid
- •Allowing the steaming pot to boil dry, which scorches the basin and ruins the pudding.
- •Overworking the suet dough, resulting in a dense and rubbery crust rather than a light, fluffy casing.
- •Failing to tie the foil tightly under the rim, allowing steam to enter and make the pastry soggy.
Serving suggestions
Cooked Beef Steak Pudding?
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