British Beef Suet Pudding

Ingredients

• 1.25 lb beef chuck, cut into 0.75-inch cubes
• 1 package suet pastry dough (or store-bought suet crust)
• 1 medium onion, diced
• 1 cup beef stock
• 2 tbsp all-purpose flour
• 1 pinch salt and black pepper to taste
• 2 sprigs fresh thyme (optional)

Instructions

1. 1

   Toss beef cubes with flour, salt, and pepper until lightly coated.

2. 2

   Grease a 1.5-quart pudding basin or heatproof bowl with butter.

3. 3

   Roll out suet dough. Line the basin with 3/4 of the dough, leaving overhang.

4. 4

   Layer beef, onion, and thyme inside, pouring stock over until nearly full.

5. 5

   Fold dough overhang over top. Cap with remaining dough, sealing edges well.

6. 6

   Wrap basin tightly in foil, then cover with pleated parchment tied with string.

7. 7

   Set trivet in large pot with 2 inches boiling water. Lower basin onto trivet.

8. 8

   Cover pot. Steam 2.5–3 hours, topping water level every 45 minutes.

9. 9

   Carefully remove foil. Let rest 5 minutes, then invert onto a serving plate.

Tools you’ll need

• 1.5-quart pudding basin or heatproof bowl
• large pot with lid
• trivet or ramekin for pot base
• kitchen twine
• foil and parchment paper
• rolling pin

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