A suet pudding steamer is a lidded metal or porcelain basin designed for steaming dense, rich puddings—both sweet and savory—that rely on suet (beef or vegetable fat) for their signature moist, tender crumb. Unlike boiling, steaming cooks the pudding gently and evenly, producing a soft, spongy texture that holds together when sliced. This guide covers how to use a steamer properly, plus a classic sweet suet pudding recipe you can make in one.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1 cup (100 g) fresh white breadcrumbs
- 1 cup (170 g) shredded beef suet (or vegetable suet for a vegetarian version)
- 1/2 cup (100 g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup (150 g) dried currants or raisins
- 1/2 cup (75 g) candied peel (optional)
- 1 large egg, beaten
- 1/2 cup (120 ml) milk, plus more if needed
- 2 tbsp (30 ml) brandy or milk (for a non-alcoholic version)
- Butter or oil for greasing the basin
Instructions
- Prepare the steamer: Fill a large pot with water and place a trivet or steamer basket at the bottom. The water should come about 1 inch (2.5 cm) up the side of the pudding basin when it sits on the trivet. Bring the water to a gentle simmer over medium heat.
- Grease the basin: Generously butter the inside of a 1.5-quart (1.4 L) pudding basin or heatproof bowl. If you have a steamer with a lid, grease the lid as well. Set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, breadcrumbs, suet, sugar, baking powder, salt, cinnamon, nutmeg, currants, and candied peel (if using).
- Add wet ingredients: Make a well in the center. Add the beaten egg, milk, and brandy (if using). Stir with a wooden spoon until just combined. The mixture should be soft but not runny—add a tablespoon more milk if it seems too dry.
- Fill the basin: Spoon the mixture into the prepared basin, leaving about 1 inch (2.5 cm) of headroom for the pudding to rise. Smooth the top.
- Cover the basin: Place the steamer lid on, or if using a bowl, cover with a double layer of parchment paper and then a sheet of foil, pleated to allow expansion. Tie securely with kitchen string.
- Steam: Carefully lower the basin onto the trivet in the simmering water. Cover the pot with its own lid. Maintain a gentle simmer—not a rolling boil—for 2 hours 30 minutes. Check the water level every 30 minutes and top up with boiling water from a kettle as needed.
- Check for doneness: Carefully lift the basin out using tongs or a sturdy spatula. Remove the cover. Insert a skewer into the center; it should come out clean. If not, return to the steamer for another 15 minutes.
- Rest and serve: Let the pudding stand in the basin for 10 minutes. Run a knife around the edge, invert onto a serving plate, and serve warm.
Tips
- Use the right suet: Beef suet gives the classic rich flavor, but vegetable suet works perfectly for a vegetarian version. Do not substitute butter or margarine—they will change the texture and make the pudding greasy.
- Keep the water simmering: A rolling boil can make the pudding tough and cause the basin to rattle. Keep the water at a steady, gentle simmer and top up with boiling water, never cold, to avoid shocking the temperature.
- Don’t overmix: Stir just until the dry ingredients are moistened. Overmixing develops gluten, resulting in a dense, heavy pudding.
- Check the seal: If using a bowl, ensure the parchment and foil are tightly sealed so no water seeps in. A wet pudding is a sad pudding.
Serving Suggestions
Serve this classic sweet suet pudding warm with a generous spoonful of custard, a drizzle of golden syrup, or a dollop of clotted cream. For a festive touch, add a splash of brandy butter. It also pairs beautifully with a tangy fruit compote or a scoop of vanilla ice cream.
Variations
- Jam roly-poly: Instead of dried fruit, spread the mixture with raspberry or strawberry jam before rolling and steaming in a cloth or basin.
- Chocolate suet pudding: Replace 1/4 cup (30 g) of the flour with cocoa powder and add 1/2 cup (85 g) chocolate chips.
- Savory steak and kidney pudding: Use a savory filling of diced beef and kidney in a rich gravy, and omit the sugar and spices from the suet crust. Steam for 3 hours.
- Citrus twist: Add the zest of one lemon or orange to the dry ingredients for a brighter flavor.
Storage and Reheating
Store leftover pudding in the basin, covered, in the refrigerator for up to 4 days. To reheat, return the pudding to the steamer and steam for 45 minutes until heated through, or microwave individual slices on high for 1–2 minutes. The pudding also freezes well for up to 3 months; thaw overnight in the fridge before steaming to reheat.
Frequently Asked Questions
Can I use a regular bowl instead of a pudding basin? Yes, any heatproof bowl with at least 1.5-quart (1.4 L) capacity will work. Just make sure it fits in your pot with room for the lid. Cover it securely with parchment and foil.
How do I know when the pudding is done? Insert a skewer into the center—if it comes out clean, it’s done. The pudding should also have risen slightly and feel firm to the touch.
Why did my pudding come out heavy? Overmixing the batter or using too much liquid can cause a dense texture. Also, if the water boiled too vigorously, it may have made the pudding tough. Keep the water at a gentle simmer.
Can I make this pudding ahead of time? Yes, steamed puddings keep well. Steam it fully, cool, and refrigerate for up to 4 days. Reheat by steaming for 45 minutes before serving.
Is suet the same as shortening? No, suet is raw beef or mutton fat, while shortening is hydrogenated vegetable oil. Suet has a higher melting point, which is essential for the light, flaky texture of steamed puddings. Vegetable suet is a good substitute for a vegetarian option.
Can I steam a pudding in a slow cooker? Absolutely. Place the covered basin in the slow cooker and add boiling water halfway up the sides. Cook on low for 6–8 hours, or on high for 3–4 hours, until a skewer comes out clean.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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