Suet pudding pastry is a traditional British pastry used for both savory and sweet steamed puddings. It is made with self-rising flour, shredded beef suet, and water, resulting in a light, tender, and slightly crumbly texture that perfectly absorbs the flavors of its filling. This pastry is remarkably forgiving and easy to handle, making it ideal for classic steak and kidney pudding or a sweet jam roly-poly.
Ingredients
- 2 cups (250 g) self-rising flour, plus extra for dusting
- 1/2 teaspoon salt
- 1 cup (115 g) shredded beef suet (or vegetable suet for a vegetarian version)
- About 3/4 cup (180 ml) cold water
Instructions
- In a large mixing bowl, whisk together the self-rising flour and salt. Add the shredded suet and toss lightly with your fingers to coat the suet in flour.
- Gradually add the cold water, a little at a time, mixing with a round-bladed knife or your hands until the mixture comes together into a soft, but not sticky, dough. You may not need all the water; add just enough to form a cohesive dough that leaves the sides of the bowl clean.
- Turn the dough out onto a lightly floured surface and knead gently for about 30 seconds, just until smooth. Do not overwork, or the pastry will become tough.
- Roll out the pastry to about 1/4-inch (6 mm) thickness, using it immediately for your chosen pudding recipe. For a steamed pudding, line a 2-pint (1.2-liter) pudding basin with the pastry, leaving enough overhang to fold over the filling.
- Fill the lined basin with your chosen filling (e.g., seasoned steak and kidney, or jam), then roll out the remaining pastry to form a lid. Dampen the edges with water, place the lid on top, and press to seal. Trim any excess pastry.
- Cover the basin with a double layer of pleated parchment paper and a sheet of aluminum foil, tying securely with string around the rim. This allows room for the pudding to rise during steaming.
- Place a trivet or inverted heatproof saucer in a large pot, and set the pudding basin on top. Fill the pot with boiling water halfway up the sides of the basin, cover with a tight-fitting lid, and steam gently for 2 to 2 1/2 hours, topping up with more boiling water as needed.
- Carefully remove the basin from the pot, discard the foil and paper, and let the pudding rest for 5 minutes before turning out onto a serving plate. Serve hot.
Tips
- Substitution for suet: If you cannot find beef suet, use vegetable suet (often labeled as vegetarian suet) or substitute with frozen grated butter. The texture will be slightly less tender but still delicious.
- Don’t overwork the dough: Overkneading develops gluten, resulting in a tough, chewy pastry. Handle it as little as possible.
- Keep the water cold: Use ice-cold water to keep the suet solid. If the dough becomes warm and sticky, chill it in the refrigerator for 15 minutes before rolling.
- Check the water level: During steaming, the water will evaporate. Check every 30 minutes and top up with boiling water so the pot never boils dry.
Serving Suggestions
Serve savory suet pudding with rich gravy, mashed potatoes, and steamed greens or root vegetables. For a classic pairing, serve with a side of creamed leeks or buttered peas. Sweet versions are delicious with custard, cream, or a spoonful of jam.
Variations
- Herb pastry: Add 1 tablespoon of chopped fresh parsley, thyme, or chives to the flour for a savory twist that complements beef or lamb fillings.
- Whole wheat pastry: Replace half of the self-rising flour with whole wheat pastry flour for a nuttier flavor and denser texture.
- Sweet pastry: For sweet fillings like jam or fruit, add 2 tablespoons of sugar and 1/2 teaspoon of ground cinnamon or nutmeg to the dry ingredients.
- Individual puddings: Divide the pastry into 4 portions and line individual 1-cup (240 ml) ramekins. Reduce steaming time to about 1 hour.
Storage and Reheating
Store leftover cooked suet pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a steamer or on a heatproof plate over a pot of simmering water for 15-20 minutes, or until heated through. Alternatively, microwave individual portions on high for 1-2 minutes, but note that the pastry may become slightly soggy. For longer storage, wrap the cooked pudding tightly in plastic wrap and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising flour? Yes, but you will need to add 2 teaspoons of baking powder per 1 cup (125 g) of all-purpose flour and mix well before adding the suet.
Can I make the pastry ahead of time? Yes, wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. Let it sit at room temperature for 20 minutes before rolling.
Why is my pastry tough? Tough pastry is usually the result of overkneading or using too much water. Handle the dough gently and add water gradually until just combined.
Can I bake this pastry instead of steaming? Yes, you can bake it as a pie crust at 375°F (190°C) for 30-40 minutes, but the texture will be more like a shortcrust and less light and spongy.
What is the best filling for suet pudding? Classic savory fillings include steak and kidney, beef and ale, or chicken and mushroom. For sweet, try jam, golden syrup, or apple and cinnamon.
Is suet vegetarian? Traditional beef suet is not vegetarian. Look for vegetable suet, which is made from vegetable oils and works just as well.
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