Savoury suet pudding is a classic British dish where a rich, meaty filling is encased in a soft, steamed suet crust. The suet creates a light, spongy texture that soaks up the delicious gravy, making it the ultimate comfort food for cold days. This recipe delivers a reliably moist pudding with a deeply flavorful steak and kidney filling, perfect for a satisfying family meal.
Ingredients
- For the suet crust:
- 2 cups (250 g) self-rising flour, plus extra for dusting
- 1 cup (115 g) shredded beef suet (or vegetable suet)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- About 3/4 cup (180 ml) cold water
- For the filling:
- 1 lb (450 g) beef stew meat, cut into 1-inch cubes
- 8 oz (225 g) beef kidney, trimmed and diced (optional, see notes)
- 1/4 cup (30 g) all-purpose flour, seasoned with salt and pepper
- 2 tablespoons (30 ml) vegetable oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 1 cup (240 ml) beef stock
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
- Prepare the filling: Toss the beef and kidney (if using) in the seasoned flour until evenly coated. Heat the oil in a large skillet over medium-high heat. Brown the meat in batches, ensuring not to overcrowd the pan, until deeply browned on all sides. Transfer to a plate.
- In the same skillet, add the onion and carrots. Cook for 5-7 minutes until softened. Return the meat to the skillet. Stir in the beef stock, Worcestershire sauce, thyme, and season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for 1 hour. This starts the tenderizing process. Remove from heat and let cool slightly.
- Make the suet crust: In a large bowl, mix the self-rising flour, suet, salt, and pepper. Gradually add the cold water, mixing with a knife or your fingertips until the dough comes together into a soft, pliable ball. Do not overwork; it should be just combined.
- Prepare the pudding basin: Generously butter a 2-pint (1.2-liter) pudding basin. On a lightly floured surface, roll out two-thirds of the dough into a circle large enough to line the bottom and sides of the basin. Press it gently into the basin, ensuring no gaps.
- Fill the lined basin with the meat filling and its gravy. The filling should come almost to the top.
- Roll out the remaining dough to form a lid. Dampen the edges of the bottom crust with water, place the lid on top, and press the edges together to seal securely. Trim any excess dough.
- Cover the basin with a pleated piece of parchment paper (the pleat allows for expansion), then a layer of aluminum foil. Tie securely with kitchen string, creating a handle for easy lifting.
- Steam the pudding: Place an inverted heatproof plate or a steamer trivet in the bottom of a large pot. Place the pudding basin on top. Pour boiling water into the pot until it comes halfway up the sides of the basin. Cover the pot with a tight-fitting lid.
- Steam over a gentle simmer for 3 hours, checking periodically and topping up with more boiling water as needed.
- Rest and serve: Carefully remove the basin from the pot. Let it rest for 10 minutes. Run a knife around the edge, invert onto a serving plate, and cut into wedges. Serve hot.
Tips
- Suet substitute: If you can’t find suet, use a high-quality frozen grated butter or vegetable shortening. This will change the texture slightly, making it a bit more crumbly, but still delicious.
- Don’t overwork the dough: Handle the suet crust as little as possible. Overworking develops gluten, resulting in a tough, chewy crust instead of a light, spongy one.
- Check the water level: The most common mistake is letting the pot boil dry. Set a timer to check every 30 minutes and add more boiling water to maintain the level.
- Make ahead: The filling can be made a day ahead and refrigerated. This deepens the flavor and makes assembly quicker. Just reheat the filling before adding it to the crust to ensure even cooking.
Serving Suggestions
Serve the pudding in thick slices with plenty of the rich gravy spooned over. Classic accompaniments include creamy mashed potatoes, steamed green vegetables like cabbage or peas, and a dollop of horseradish sauce for a little kick. For a traditional touch, serve with a side of boiled new potatoes tossed in butter and parsley.
Variations
- Steak and Ale: Replace half of the beef stock with a dark ale or stout for a deeper, maltier flavor.
- Vegetarian Suet Pudding: Substitute the meat with a mix of mushrooms, lentils, and root vegetables. Use vegetable stock and vegetarian suet. Increase the simmering time for the filling to 30 minutes, as vegetables cook faster.
- Chicken and Ham: Use boneless, skinless chicken thighs and diced ham instead of beef. Replace the beef stock with chicken stock and add a teaspoon of Dijon mustard.
- Herb Crust: Add 1 tablespoon of chopped fresh parsley and 1 teaspoon of chopped fresh sage to the suet crust dough for an aromatic twist.
Storage and Reheating
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a steamer or a covered dish with a splash of water and heat gently until piping hot throughout. You can also reheat individual slices in the microwave, but the crust may become slightly chewier. The pudding can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use plain flour instead of self-rising? Yes, if you have plain flour, add 2 teaspoons of baking powder to every cup (125 g) of flour to make your own self-rising substitute.
Do I have to use kidney? No, kidney is traditional in steak and kidney pudding, but you can omit it and use all beef stew meat. If you do use kidney, make sure to trim away any white core or gristle, as it can be tough.
How do I know when the pudding is cooked? The pudding is cooked when the crust is firm to the touch and a skewer inserted into the center comes out hot. The internal temperature of the filling should reach 165°F (74°C) for food safety, as per USDA FSIS guidelines.
Can I cook this in a slow cooker? Yes, you can steam the pudding in a slow cooker. 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 4-5 hours.
Why did my crust come out heavy? A heavy crust is usually the result of overworking the dough or using too much water. Mix just until the dough comes together, and use cold water to keep the suet from melting prematurely.
Can I make individual puddings? Absolutely. Divide the dough and filling among 4-6 small buttered ramekins or pudding molds. Reduce the steaming time to about 1.5 to 2 hours, or until the filling is piping hot.
Related
- Dry Brining Pork Belly for Crisp, Well-Seasoned Meat
- Dry Brining Pork Chops for Juicier, Well-Seasoned Meat
- Dry Brining Pork Shoulder: Salt, Timing, and Tips
More recipes to cook
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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