Vegetarian suet pudding is a classic British comfort food, reimagined with plant-based suet for a rich, savory, and satisfying meal. This steamed pudding features a tender, moist crumb packed with mushrooms, carrots, and herbs, all encased in a golden, crisp crust. It’s a hearty, warming dish that proves you don’t need meat to enjoy the cozy, traditional flavors of a steamed suet pudding.
Ingredients
- 2 cups (250 g) self-rising flour
- 1/2 cup (100 g) vegetable suet (e.g., Atora Vegetable Suet)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 cup (120 ml) cold water, plus more if needed
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 2 carrots, peeled and diced
- 1 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- 1 tbsp Worcestershire sauce (ensure vegetarian/vegan)
- 1 cup (240 ml) vegetable stock
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Prepare the steamer: Fill a large pot with about 2 inches of water and place a steamer basket or trivet inside. Bring to a simmer over medium heat.
- Make the filling: In a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and mushrooms; cook until mushrooms release their liquid and start to brown, about 8 minutes. Stir in the carrots, tomato paste, soy sauce, and vegetarian Worcestershire sauce. Cook for 2 minutes.
- Thicken the filling: Pour in the vegetable stock and bring to a simmer. Stir in the cornstarch slurry and cook, stirring, until the mixture thickens, about 2 minutes. Season with salt and pepper to taste. Remove from heat and stir in the parsley if using. Set aside to cool slightly.
- Make the suet pastry: In a large mixing bowl, combine the flour, suet, salt, pepper, and thyme. Gradually add the cold water, mixing with a fork until the dough comes together into a soft, pliable ball. You may need a little more or less water; add a teaspoon at a time if too dry.
- Roll the pastry: On a lightly floured surface, roll out the pastry to a circle about 12 inches (30 cm) in diameter. It should be about 1/4 inch (6 mm) thick.
- Line the basin: Lightly grease a 1.5-quart (1.4 L) pudding basin. Carefully lift the pastry and press it into the basin, ensuring it covers the bottom and sides completely, leaving the excess overhanging.
- Fill the pudding: Spoon the cooled filling into the pastry-lined basin. Fold the overhanging pastry over the filling to enclose it, pressing the edges together to seal.
- Cover with parchment: Cut a circle of parchment paper slightly larger than the basin top. Place it over the pudding, then cover with a layer of aluminum foil. Secure with kitchen twine or a rubber band.
- Steam the pudding: Place the basin in the steamer basket. Cover the pot with a lid and steam over simmering water for 2 hours, checking occasionally to ensure the water hasn’t boiled dry; add more boiling water as needed.
- Rest and serve: Carefully remove the basin from the steamer and let it rest for 10 minutes. Run a knife around the edge, then invert the pudding onto a serving plate. Serve hot, cut into wedges.
Tips
- Substitutions: If you can’t find vegetable suet, use chilled grated butter or a plant-based butter alternative. The texture will be slightly less flaky but still delicious. For a gluten-free version, use a gluten-free self-rising flour blend and ensure your Worcestershire sauce is gluten-free.
- Storage: The uncooked pudding can be assembled, covered, and refrigerated for up to 24 hours before steaming. Add 15 minutes to the steaming time if cooking from cold.
- Common mistake: Don’t overwork the pastry; mix just until combined to keep it light. Also, ensure the water in the steamer is at a gentle simmer, not a rolling boil, to prevent the pudding from becoming tough.
- Make ahead: The filling can be made up to 2 days ahead and kept refrigerated. Reheat gently before assembling the pudding.
Serving Suggestions
Serve this hearty pudding with classic British sides like mashed potatoes, roasted vegetables, or a simple green salad. It also pairs beautifully with a rich onion gravy or a dollop of vegetarian horseradish sauce for a bit of a kick.
Variations
- Cheesy Herb Pudding: Stir 1/2 cup (50 g) grated cheddar or a vegan cheese alternative into the pastry mixture for a cheesy crust.
- Root Vegetable Pudding: Swap the mushrooms for an equal weight of diced parsnips, turnips, or sweet potatoes for a sweeter, earthier filling.
- Lentil and Spinach Pudding: Add 1 cup (200 g) cooked green or brown lentils and a handful of fresh spinach to the filling for extra protein and iron.
- Spiced Pudding: Add 1 tsp smoked paprika and 1/2 tsp chili flakes to the filling for a smoky, spicy twist.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice the pudding and warm it in a microwave on medium power for 2-3 minutes, or place slices in a steamer for 10-15 minutes until heated through. You can also reheat in a 350°F (175°C) oven for 15-20 minutes, covered with foil to prevent drying out. The pudding can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this pudding without a pudding basin? Yes, you can use a heatproof bowl (like Pyrex) that fits in your steamer. Just ensure it’s large enough to hold the filling and pastry, and grease it well before lining.
Can I steam this in a slow cooker? Absolutely. Place the covered basin in the slow cooker and add boiling water until it comes halfway up the sides. Cook on low for 6-8 hours or on high for 3-4 hours.
What if my pastry is too sticky? If the dough is too sticky to roll, dust it lightly with extra flour. If it’s too dry, add a teaspoon of cold water at a time until it comes together.
Can I use frozen vegetables in the filling? Yes, frozen mixed vegetables work well. Thaw and drain them before adding to the skillet to avoid excess water in the filling.
How do I know when the pudding is fully cooked? The pastry should be firm to the touch and the internal temperature of the filling should reach 165°F (74°C) when checked with a food thermometer. This ensures everything is safely heated through.
Can I make individual puddings? Yes, divide the pastry and filling among 4-6 small ramekins or individual pudding basins. Reduce steaming time to about 1 hour, and check for doneness with a thermometer.
Related
- Sushi Xtreme Pike Creek Style: Spicy Shrimp Rolls
- Sushi Ya Menu: Make a Classic California Roll at Home
- Sushi Uni Menu: Make Sea Urchin Nigiri at Home
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
Spotted an error? Tell us and we will correct it (corrections policy).