Vegan suet pudding is a hearty, steamed British classic made with a rich, savory filling encased in a soft, tender dumpling-like crust. Traditional suet is beef fat, but this version uses a plant-based alternative (like vegetable shortening or coconut oil) to create the same light, fluffy texture without any animal products. It’s a comforting, warming dish that’s perfect for cold weather, and it’s surprisingly easy to make at home with a steamer or a large pot.
Ingredients
- For the suet crust:
- 2 cups (250 g) self-rising flour, plus extra for dusting
- 1/2 cup (100 g) vegetable suet (or frozen grated coconut oil, see Tips)
- 1/2 teaspoon salt
- About 3/4 cup (180 ml) cold water, or as needed
- For the filling:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 cup (150 g) mushrooms, sliced
- 1 cup (150 g) frozen peas
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 cup (240 ml) vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt and black pepper to taste
Instructions
- Make the filling: Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic, carrots, and mushrooms, and cook for another 5 minutes, stirring occasionally.
- Stir in the tomato paste, soy sauce, thyme, and smoked paprika. Cook for 1 minute until fragrant. Pour in the vegetable broth and bring to a simmer. Let it cook for 5 minutes, then add the frozen peas.
- Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste. Remove from heat and let cool completely (you can speed this up by spreading it on a plate).
- Prepare the steamer: Fill a large pot with about 2 inches of water and place a steamer basket or a heatproof plate (inverted) at the bottom. Bring the water to a gentle simmer.
- Make the suet crust: In a large bowl, mix the self-rising flour, vegetable suet, and salt. Gradually add the cold water, mixing with a knife or your hands, until the dough comes together into a soft, but not sticky, ball. You may not need all the water.
- Roll out the dough: On a lightly floured surface, roll out two-thirds of the dough into a circle about 1/4-inch thick. Use it to line a 1.5-quart (1.5 L) pudding basin or a heatproof bowl. Press the dough gently against the sides, leaving any excess overhanging.
- Fill the pudding: Spoon the cooled filling into the lined basin. 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. Trim any excess dough.
- Cover and steam: Cut a piece of parchment paper and a piece of aluminum foil, each larger than the top of the basin. Make a pleat in the center of each (to allow for expansion). Place the parchment over the basin, then the foil, and tie securely with kitchen twine around the rim. You can also use a rubber band.
- Steam: Place the basin in the steamer. Cover the pot with a lid and steam gently for 2 hours, checking occasionally and topping up with boiling water as needed to keep the water from running dry.
- Rest and serve: Carefully remove the basin from the pot (it will be hot). Let it rest for 10 minutes. Run a knife around the edge, invert onto a serving plate, and serve hot.
Tips
- Substitute for suet: If you can’t find vegetable suet (common in UK stores), use frozen coconut oil. Grate it on a box grater and keep it frozen until you add it to the flour. It works the same way. Do not use liquid oil; it will make the crust greasy.
- Don’t overwork the dough: Mix the dough just until it comes together. Overworking will develop the gluten and make the crust tough, not light and fluffy.
- Cool the filling completely: Adding hot filling to the crust will melt the suet and make the dough soggy before steaming. Always let the filling cool to room temperature.
- Check the water level: The number one mistake is letting the pot boil dry. Set a timer for every 30 minutes to check and add more boiling water.
Serving Suggestions
Serve this vegan suet pudding with mashed potatoes, roasted root vegetables, or a side of steamed greens. A ladle of extra gravy (made from vegetable broth and a splash of soy sauce) poured over the top is a great addition. It’s a complete meal on its own, but you can also serve it with crusty bread to soak up the sauce.
Variations
- Mushroom & Ale: Replace half the vegetable broth with a dark beer or ale (use a vegan-friendly brand). Add an extra cup of mushrooms and a teaspoon of Dijon mustard.
- Lentil & Root Veg: Swap the mushrooms and peas for 1 cup (200 g) cooked brown or green lentils and add a diced parsnip or turnip along with the carrots.
- Herb Crust: Add 1 tablespoon of chopped fresh parsley, chives, or sage to the flour mixture before making the dough.
Storage and Reheating
Leftover pudding will keep in the refrigerator for up to 3 days. To reheat, slice the pudding and place it in a covered dish with a splash of vegetable broth or water. Microwave on medium for 2-3 minutes, or reheat in a steamer for 20-30 minutes until piping hot. You can also freeze the whole pudding (before or after steaming) for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this gluten-free? Yes, use a gluten-free self-rising flour blend. You may need to add a little more water, as gluten-free flours absorb differently. The texture will be slightly more crumbly, but still delicious.
Do I need a pudding basin? No, you can use any heatproof bowl that fits in your pot. A ceramic or glass bowl works fine. Just make sure it’s deep enough to hold the filling and has a rim to tie the cover.
Can I steam this in a slow cooker? Yes, 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.
Why is my crust soggy? This usually happens if the filling was too hot when you assembled the pudding, or if the lid wasn’t sealed properly and steam got inside. Make sure the filling is completely cool and the cover is tight.
Can I make individual puddings? Absolutely. Divide the dough and filling among 4-6 small ramekins or oven-safe cups. Reduce the steaming time to about 1 hour.
Is this the same as a sweet spotted dick? No, spotted dick is a sweet suet pudding with dried fruit. This is a savory version, but the crust technique is the same.
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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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