This hearty and comforting British classic features tender beef and onions encased in a rich, soft suet pastry. Perfect for chilly evenings, this pudding is a labour of love that’s worth every bite.
Ingredients
For the Filling:
- 🥩 Stewing beef: 500g diced
- 🧅 Onion: 1 large finely chopped
- 🥄 Plain flour: 2 tbsp for coating
- 🧈 Butter: 25g
- 🥣 Beef stock: 400ml
- 🌿 Fresh thyme: 1 tsp chopped
- 🧂 Salt and black pepper: To taste
For the Suet Pastry:
- 🥄 Self-raising flour: 250g
- 🧈 Suet: 125g vegetarian or beef suet
- 💧 Cold water: ~150ml
- 🌽 Cornflour: For dusting
- 🥄 Butter: For greasing the basin
Instructions
Prepare the Filling
- 🧂 Toss the beef in plain flour, shaking off excess.
- 🧅 Heat butter in a frying pan over medium heat. Add the beef and brown on all sides. Remove and set aside.
- 🍲 Add onions to the pan and cook until softened. Return the beef to the pan, pour in the beef stock, and add thyme. Simmer gently for 1 hour, or until the meat is tender. Cool slightly.
Make the Suet Pastry
- 🥄 In a mixing bowl, combine the self-raising flour, suet, and a pinch of salt. Gradually add cold water, mixing until it forms a soft but firm dough.
- 💧 Reserve a quarter of the dough for the lid. Roll out the rest on a floured surface into a circle large enough to line a greased pudding basin.
Assemble the Pudding
- 🥧 Line a 1-litre pudding basin with the rolled-out pastry, pressing it into the edges. Leave excess pastry overhanging.
- 🥩 Spoon the cooled beef and onion filling into the pastry-lined basin. Roll out the reserved dough to form a lid. Moisten the edges and seal the pudding, trimming off any excess pastry.
Steam the Pudding
- 🌊 Cover the basin with a layer of greaseproof paper and foil, securing it tightly with string.
- 🍲 Place the basin in a large pot with water halfway up the sides. Cover with a lid and steam gently for 2.5–3 hours, checking the water level occasionally and topping up as needed.
Serve
- 🥧 Carefully remove the pudding from the pot and allow it to cool for 5 minutes. Turn it out onto a plate and serve with gravy, mashed potatoes, and peas.
