For the filling:
Diced beef (stewing steak or chuck)
Onions, finely sliced
Beef stock
Flour, salt, pepper
Worcestershire sauce (for depth)
For the suet pastry:
Self-raising flour
Shredded suet (vegetarian or beef)
Cold water
A pinch of salt
How It’s Made
Prepare the Filling
Brown the beef, soften the onions, and let them simmer together in a rich gravy until the meat is nearly tender. This can be done ahead of time.
Make the Suet Crust
Mix flour, suet, and salt, then slowly stir in cold water to form a soft dough. Roll out most of it to line a greased pudding basin, saving a piece for the lid.
Assemble the Pudding
Spoon in the cooled filling, cover with the pastry lid, and seal the edges. Cover with a greased paper and foil top, then tie securely with string.
Steam for 2–3 Hours
Set the basin in a steamer or pan of simmering water and let it cook gently until the pastry is puffed and tender.
Serving Suggestions
Best served with mash and green vegetables like peas, cabbage, or buttered leeks.
Add a splash of extra gravy on top for good measure.
A pint of ale wouldn’t go amiss if you’re keeping things traditional.
Final Thoughts
Steak and Onion Suet Pudding is more than a meal—it’s a tradition, a memory, and a delicious reminder of how simple ingredients, treated with patience and care, can create something truly special. Whether you’re reviving a family recipe or trying it for the first time, it’s a dish that promises satisfaction with every forkful.