Steak and Onion Suet Pudding

If you’re craving the kind of cozy, old-fashioned meal that warms your soul as much as your stomach, then this Steak and Onion Suet Pudding recipe is calling your name. A true staple of British cuisine, this steamed suet pudding delivers rich beefy flavor, a melt-in-your-mouth filling, and that unmistakable pillowy-soft pastry that only suet can create.

We’re talking tender cubes of stewing beef and soft onions, gently simmered in a rich gravy, all wrapped in a savory suet pastry that’s steamed until perfectly fluffy and comforting. This is not just dinner it’s a warm hug in pudding form.

Why You’ll Love This Steak and Onion Suet Pudding Recipe

• Traditional and nostalgic: An authentic taste of British home cooking.
• Satisfyingly hearty: The combination of slow-cooked beef and suet pastry is filling and comforting.
• Perfect for cold days: This is winter food done right rich, warming, and cozy.
• Make ahead: You can prep it a day in advance, then steam before serving.
• Crowd-pleaser: It’s a hit at family dinners or when you want to impress with a lesser-known comfort classic.

Ingredients You’ll Need

Let’s break this down into two parts: the suet pastry and the steak & onion filling.

For the Suet Pastry:

• 2 cups unbleached self-raising flour
• ½ teaspoon sea salt
• A couple pinches of freshly ground black pepper
• 1 cup shredded beef suet (Atora is ideal, or grate your own)
• 6 ounces cold water (add more or less to form a soft dough)

For the Steak & Onion Filling:

• 1 pound stewing beef, cut into ½-inch cubes
• 1 medium onion, finely diced
• 2½ tablespoons all-purpose flour
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper
• 4 ounces rich beef stock (OXO cubes or Better Than Bouillon work perfectly)

Step-by-Step Instructions

1. Prepare the Steak Filling

In a bowl, toss your stewing beef with flour, salt, and pepper to coat. This helps develop the thick gravy base as it cooks.

Next, heat a little oil or beef dripping in a heavy-bottomed skillet or pan. Brown the beef cubes in batches to seal in the flavor. You’re not cooking them all the way through here just browning them for depth.

Add the diced onion and sauté until softened and golden, about 5–7 minutes. Pour in the beef stock, stir, and simmer gently for about 15 minutes. The mixture should be rich and slightly thickened. Remove from heat and let it cool slightly.

🍳 Chef Tip: This filling can be made a day ahead and kept refrigerated. The flavor improves overnight!

2. Make the Suet Pastry

In a mixing bowl, combine self-raising flour, salt, pepper, and shredded suet. Mix with a spoon or your fingers until evenly distributed.

Gradually add cold water, stirring to form a soft but not sticky dough. Knead briefly until smooth. Reserve about one-third of the dough for the pudding lid.

Roll out the remaining dough on a lightly floured surface into a circle big enough to line your 1.5-liter pudding basin (about 6 inches across and 4 inches deep).

🥣 Chef Tip: Don’t roll it too thin! The suet needs to be thick enough to puff and stay fluffy after steaming.

3. Assemble the Pudding

Grease your pudding basin generously with butter. Gently press the rolled pastry into the bowl, letting the excess hang over the edge.

Spoon the cooled beef and onion filling into the basin, packing it in gently. Roll out the reserved pastry and place it over the top like a lid, sealing the edges with a bit of water and crimping to join the lid and sides. Trim any excess dough.

Cover the basin with a double layer of parchment paper and foil, pleated in the center to allow steam to expand. Secure tightly with kitchen string.

4. Steam the Suet Pudding

Place the pudding basin on an upturned plate or trivet inside a large pot or stockpot. Fill with boiling water halfway up the sides of the basin.

Cover the pot with a lid and steam over medium-low heat for about 2.5 hours, checking occasionally and topping up the water as needed.

Once done, carefully lift out the basin and remove the foil and parchment. Invert onto a plate to reveal a golden, soft, and steamy suet crust filled with savory beef and onion gravy.

How to Serve Steak and Onion Suet Pudding

This dish is rich and hearty, so serve it with:

• Buttery mashed potatoes
• Steamed peas or carrots
• A drizzle of beef gravy or extra stock

It’s also wonderful with a touch of English mustard or horseradish for that zingy contrast.

Tips for Success

• Don’t overwork the dough – handle it gently so the suet stays light and fluffy.
• Use a proper pudding basin – ceramic or heatproof glass bowls work best.
• Always pleat your foil cover – this gives the pudding room to expand as it steams.
• Make in advance – the filling improves with time, so feel free to prep it a day ahead.

Make-Ahead & Storage

To make ahead:
Prepare and assemble the pudding, then store in the fridge (uncooked) for up to 24 hours. Steam just before serving.

To freeze:
You can freeze the cooked pudding once cooled. Wrap well and store for up to 2 months. Reheat by re-steaming for 45–60 minutes or until hot in the center.

Leftovers:
Store in the fridge for 2–3 days. Reheat slices in the microwave or oven wrapped in foil.

FAQs About Steak and Onion Suet Pudding

What is suet, and can I substitute it?
Suet is raw beef fat, usually from around the kidneys. It’s what makes the pastry light and fluffy. You can substitute vegetable suet (Atora also makes this) or cold grated butter in a pinch but the texture won’t be quite the same.

Can I bake instead of steam it?
Traditionally, suet puddings are steamed. Baking will dry the pastry out rather than keep it soft and pillowy. Stick to steaming for the best result.

Can I add extras to the filling?
Absolutely! Mushrooms, carrots, or even Guinness can add extra depth to the flavor.

What if I don’t have a pudding basin?
Use any heatproof bowl with high sides that holds about 1.5 liters. Just make sure to seal it well and steam gently.

Final Thoughts from Chef Linda

This Steak and Onion Suet Pudding is a traditional treasure humble, hearty, and full of flavor. It’s the kind of meal that brings people together around the table and makes them ask for seconds. Whether you’re introducing your family to British comfort food or craving a nostalgic bite from your childhood, this dish delivers every time.

Wrap it in suet pastry, steam it with care, and serve it with love. From our cozy kitchen to yours happy cooking!