British Beef Steak Pudding
A classic British steamed pudding with tender braised beef in rich gravy, topped with fluffy suet crust. Comfort food at its finest, ready in under 90 minutes.
- Total time
- 85 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
- 1.5 lb beef chuck, cut into 1-inch cubes
- 1 medium onion, diced
- 1.5 cup beef broth
- 1.5 cup all-purpose flour
- ½ cup suet (beef or vegetable), shredded
- 1 tsp salt and pepper to taste
- 2 cup water for steaming
Instructions
- 1
Pat beef dry with paper towels. Season generously with salt and pepper.
- 2
Mix flour, suet, and 0.5 tsp salt until it resembles coarse breadcrumbs.
- 3
Heat oil in a large heavy pot over medium-high until shimmering, ~90 seconds.
- 4
Working in batches, sear beef 2–3 minutes per side until brown. Set aside.
- 5
Add diced onion to the same pot, cook 4 minutes until softened and fragrant.
- 6
Pour in beef broth, scraping up browned bits from the pot bottom.
- 7
Return beef to pot, cover, and simmer 60 minutes until very tender.
- 8
Add 5–6 tbsp cold water to the suet mixture to form a soft, sticky dough.
- 9
Transfer braised beef and gravy to a 2-qt pudding basin or ovenproof bowl.
- 10
Flatten dough into a circle, lay it over the beef filling, edges overhanging slightly.
- 11
Boil water in a large pot tall enough to fit the basin halfway submerged.
- 12
Cover basin tightly with parchment and foil. Set in boiling water, steam 25 minutes.
- 13
Remove from water, let rest 5 minutes, then invert onto a serving plate.
Tools you’ll need
- large heavy-bottomed pot with lid
- 2-quart pudding basin or ovenproof bowl
- large pot for steaming (tall enough to fit basin halfway)
- kitchen paper towels
- sharp knife
- cutting board
- measuring cups and spoons
- wooden spoon or tongs
- parchment paper
- aluminum foil
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