Steak Pudding

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  • Prep Time

    30 mins

  • Cook Time

    5 hrs

  • Total Time

    5 hrs 30 mins

  • Servings

    6

  • Calories

    615 kcal

  • Course

    Main Course

  • Cuisine

    British, Scottish

Steak Pudding

A classic British main dish consisting of a simple stew steamed inside a savory pastry case, usually served with peas, potatoes and gravy.

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Ingredients

Servings

Pastry

  • 2 c self raising flour unbleached
  • ½ tsp sea salt
  • 2 pinches black pepper freshly ground
  • 1 c beef suet shredded (I use Atora)
  • 6 oz water

Stew Filling

  • 1 lb stew beef cut into ½" cubes
  • 1 onion medium, diced
  • 2 ½ Tbsp all purpose flour
  • ½ tsp sea salt
  • ¼ tsp black pepper freshly ground
  • 4 oz beef stock (I use OXO beef cubes from the UK or Reduced Sodium Beef Better than Bouillon)
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Instructions

Make the Pastry

  1. Sift the flour, salt and pepper into a large bowl, then toss in the suet.
  2. Begin pouring in the cold water a little at a time, stirring well. Continue until you have a soft (but not sticky) dough. Do not add all of the water if the correct consistency is reached beforehand.
  3. Work the dough together by hand until it is smooth, then reserve a quarter of the dough. Turn out the rest onto a floured workspace and press into a round, flat disc.
  4. 1. Roll the dough out into a ¼” thick round. 2. Fold into quarters. 3. Place folded dough into pudding basin, then unfold. 4. Press dough into bowl, then trim off the top edge with a sharp knife. Set aside. (SEE PHOTO)

Make the Stew Filling

  1. Put the prepared beef into a bowl and toss in the flour. Add the salt and pepper and toss well to evenly coat the meat with the flour. Next, add the chopped onion and mix to evenly distribute.

Assemble the Steak Pudding

  1. Put the beef and onion mixture into the pre-lined pudding bowl. Pour the beef stock into the beef mixture so that it comes up to about ⅔ of the way. You may have to move some meat to check, and you may not use all of the stock.
  2. Roll the reserved pastry into a round disc to fit the top of the pudding. Wet the edge of the pastry with water and place the pastry on top of the bowl and slightly press it to seal without crimping.

Prepare to Steam the Pudding

  1. Cut a piece of waxed paper and aluminum foil to place over the top of the pudding. It should be cut to accommodate a 1″ pleat in the center and so it folds over the top 2″ of the bowl.
  2. Make a pleat in the center of the foil and waxed paper (with the waxed paper on top as shown above.)
  3. Use kitchen twine to tightly tie the around the bottom of the rim of the bowl, and fashion a handle across the top to lower and remove the bowl from the steamer. (This rim on the Mason Cash bowl is important, so if you use another brand, it may not work.)
  4. If you have a metal bowl gripper tool like this, you can skip the twine handle over the top.
  5. Place the pudding into a steamer with a few inches of boiling water. I fashion my own in a pasta pot, using a metal trivet on the bottom, but you can also use scrunched up aluminum foil. Steam the pudding for 5 hours, making sure to top up the water so it doesn’t evaporate completely.

Serve the Steak Pudding

  1. Carefully untie or cut the twine and remove the aluminum foil and waxed paper from the pudding. Place a plate on top of the steak pudding, upside down, then carefully flip it over.
  2. Be sure to have your potatoes, peas and gravy ready to go. Allow the steak pudding to cool for a 3 or 4 minutes, before cutting into it. Serve immediately.
  3. Don’t forget the gravy. I use Bisto powder (the granules now have too many horrible ingredients, sadly) to make a quick jug.

Notes

  • Suet in the US appears to be most popular for bird-feeding, so it might be difficult to find outside of Amazon. British shops will carry it.
  • TIP: if you’re using OXO cubes, you can crush them in the foil wrapper until they are flat. I recently learned this and it’s shocking if you’re British and didn’t know!

Nutrition Information

Show Details
Serving 1 Calories 615kcal (31%) Carbohydrates 30g (10%) Protein 23g (46%) Fat 39g (60%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g Monounsaturated Fat 14g Cholesterol 71mg (24%) Sodium 473mg (20%) Potassium 376mg (11%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 4IU (0%) Vitamin C 1mg (1%) Calcium 31mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 615 kcal

% Daily Value*

Serving 1
Calories 615kcal 31%
Carbohydrates 30g 10%
Protein 23g 46%
Fat 39g 60%
Saturated Fat 22g 110%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 14g 70%
Cholesterol 71mg 24%
Sodium 473mg 20%
Potassium 376mg 8%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 4IU 0%
Vitamin C 1mg 1%
Calcium 31mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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