Steamed suet pudding is a deeply comforting British classic: a soft, rich sponge made with beef suet, dried fruit, and warming spices, gently steamed until light and tender. Unlike baked puddings, steaming keeps the crumb moist and supple, and the method is forgiving enough for a beginner. This recipe makes a traditional sweet pudding that you can serve with custard, cream, or a spoonful of jam.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (150 g) shredded beef suet (or vegetarian suet)
- ½ cup (100 g) granulated sugar
- 1 cup (150 g) mixed dried fruit (raisins, currants, sultanas)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 large egg, beaten
- ½ cup (120 ml) milk, plus 2 tablespoons if needed
- 1 teaspoon vanilla extract
- Butter or oil for greasing the basin
Instructions
- Generously butter a 1.5-quart (1.5-liter) pudding basin or heatproof bowl. Cut a piece of parchment paper and a piece of foil, each about 2 inches (5 cm) larger than the top of the basin. Grease the parchment lightly.
- In a large mixing bowl, whisk together the flour, baking powder, salt, suet, sugar, dried fruit, cinnamon, and nutmeg. Make a well in the center.
- In a small bowl, mix the beaten egg, milk, and vanilla. Pour into the well and stir with a wooden spoon until just combined. The batter should be soft and slightly sticky; add the extra milk if it seems too dry.
- Spoon the batter into the prepared basin and smooth the top. Place the greased parchment paper over the basin, then cover with the foil. Fold the edges tightly around the rim, but leave a little slack so the pudding can rise. Secure with kitchen twine.
- Set a trivet or an upturned heatproof plate in the bottom of a large pot. Place the pudding basin on top. Pour boiling water into the pot until it reaches halfway up the sides of the basin. Cover the pot with a tight-fitting lid.
- Bring to a gentle simmer over medium heat, then reduce to low. Steam for 2 ½ hours, checking every 30 minutes to ensure the water is still simmering and adding more boiling water as needed.
- Carefully remove the basin from the pot using tongs or oven mitts. Let it rest for 5 minutes. Unwrap the foil and parchment, then run a knife around the edge. Invert the pudding onto a serving plate. Serve warm.
Tips
- Suet substitute: If you can’t find suet, use a vegetarian suet (available in most supermarkets) or coarsely grated frozen butter. Butter will make the pudding slightly denser but still delicious.
- Don’t overmix: Stir the batter just until the flour is moistened. Overmixing develops gluten, which makes the pudding tough.
- Check the water level: The most common mistake is letting the pot boil dry. Set a timer for 30 minutes and check the water level each time.
- Make ahead: The pudding can be steamed up to 2 days ahead. Cool completely, then wrap tightly in plastic wrap and refrigerate. Reheat by steaming again for 1 hour.
Serving Suggestions
Serve the pudding hot with a generous pour of warm custard, a dollop of clotted cream, or a spoonful of lemon curd. For a festive touch, drizzle with a little brandy butter. It also pairs well with a simple vanilla ice cream.
Variations
- Jam roly-poly: Instead of dried fruit, spread the batter with raspberry or strawberry jam before rolling and steaming.
- Chocolate suet pudding: Replace ¼ cup (30 g) of the flour with cocoa powder and add ½ cup (90 g) chocolate chips.
- Citrus twist: Add the zest of one orange or lemon and replace the vanilla with orange blossom water.
- Savory version: Omit the sugar and dried fruit, add 1 cup (150 g) shredded cheese and 1 teaspoon mustard powder, and serve with gravy.
Storage and Reheating
Leftover pudding keeps in the refrigerator for up to 3 days. To reheat, steam the pudding (in its basin) for 45–60 minutes until hot throughout, or microwave individual slices for 30–60 seconds. The pudding also freezes well for up to 3 months; thaw overnight in the fridge before steaming.
Frequently Asked Questions
Can I use a slow cooker instead of a pot? Yes, place the covered basin in the slow cooker and add boiling water halfway up. Cook on low for 4–5 hours or on high for 2–3 hours.
Why is my pudding dense and heavy? This usually happens when the batter is overmixed or the steaming temperature is too high. Keep the water at a gentle simmer, not a rolling boil.
Can I make this without suet? Absolutely. Use frozen grated butter or a plant-based suet. The texture will be slightly different but still satisfying.
How do I know when it’s done? The pudding should be puffed and spring back when touched. A skewer inserted into the center should come out clean. If it doesn’t, return it to the steamer for another 15 minutes.
Can I use a different size basin? Yes, but adjust the steaming time. A 1-quart (1-liter) basin will take about 2 hours; a 2-quart (2-liter) basin will take about 3 hours.
What is the best way to serve it? The pudding is best served warm. If you’ve refrigerated it, reheat thoroughly before serving.
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- Dry Brining a Turkey for Roasting: Timing and Method
- Dry Brining a Turkey for Smoking: Timing and Tips
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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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