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 labour of love that’s worth every bite.
Ingredients
For the Filling:
Stewing beef: 500g diced
Onion: 1 large finely chopped
Plain flour: 2 tbsp for coating
Butter: 25g
Beef stock: 400ml
Fresh thyme: 1 tsp chopped
Salt and black pepper: To taste
For the Suet Pastry:
- Self-raising flour: 250g
- Suet: 125g vegetarian or beef suet
Cold water: ~150ml
Cornflour: For dusting- Butter: For greasing the basin
Instructions
Prepare the Filling
- Toss the beef in plain flour, shaking off excess.
- Heat butter in a frying pan over medium heat. Add the beef and brown on all sides. Remove and set aside.
Add 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. Cool slightly.
Make the Suet Pastry
- In a mixing bowl, combine the self-raising flour, suet, and a pinch of salt. Gradually add cold water, mixing until it forms a soft but firm dough.
- Reserve a quarter of the dough for the lid. Roll out the rest on a floured surface into a circle large enough to line a greased pudding basin.
Assemble the Pudding
Line a 1-litre pudding basin with the rolled-out pastry, pressing it into the edges. Leave excess pastry 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, trimming off 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 plate and serve with gravy, mashed potatoes, and peas.
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