📝 About This Recipe
This is the ultimate British comfort classic: a magnificent, slow-steamed pudding featuring a tender suet crust that hides a rich, dark gravy. The combination of succulent chuck steak and earthy ox kidney creates a deep, savory umami profile that has warmed souls for centuries. Steamed to perfection, the pastry becomes light and pillowy on the inside while remaining robust enough to hold the glorious juices of the meat.
🥗 Ingredients
The Meat Filling
- 700 grams Chuck steak (cut into 2cm cubes, excess fat removed)
- 250 grams Ox or Lamb kidney (cleaned, cored, and chopped into small pieces)
- 2 tablespoons All-purpose flour (seasoned with salt and plenty of black pepper)
- 1 large Yellow onion (finely diced)
- 400 ml Beef stock (high quality, rich brown stock)
- 1 tablespoon Worcestershire sauce
- 2 sprigs Fresh thyme (leaves only)
- 1 tablespoon Vegetable oil (for searing the meat)
Suet Pastry
- 350 grams Self-raising flour (plus extra for dusting)
- 175 grams Shredded beef suet (cold; vegetarian suet can be substituted)
- 1 teaspoon Fine sea salt
- 150-200 ml Cold water (added gradually until a soft dough forms)
- 1 tablespoon Butter (for greasing the pudding basin)
👨🍳 Instructions
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1
Toss the cubed steak and kidney in the seasoned flour until every piece is evenly coated. This flour will eventually thicken the rich gravy inside the pudding.
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2
Heat the oil in a large skillet over medium-high heat. Brown the meat in batches until deeply caramelized; do not crowd the pan or the meat will steam rather than sear. Remove and set aside.
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3
In the same pan, soften the diced onions for 5 minutes. Return the meat to the pan, add the beef stock, Worcestershire sauce, and thyme. Bring to a simmer, then remove from heat and let the mixture cool completely (essential to prevent the pastry from melting).
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4
To make the pastry, mix the self-raising flour, salt, and shredded suet in a large bowl. Gradually add cold water, mixing with a knife until a soft, slightly sticky dough forms.
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5
Turn the dough onto a floured surface and knead briefly. Cut off one-quarter of the dough and set it aside for the lid.
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6
Roll out the larger piece of dough into a circle thick enough to line a 1.2-liter (2-pint) pudding basin. Grease the basin generously with butter.
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7
Carefully lift the pastry into the basin, pressing it against the sides and leaving a slight overhang at the top.
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8
Spoon the cooled meat and gravy mixture into the pastry-lined basin, filling it to within 1cm of the top.
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9
Roll out the remaining small piece of dough to create the lid. Dampen the edges of the lining pastry with water, place the lid on top, and pinch the edges firmly together to seal.
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10
Cover the basin with a pleated piece of baking parchment and then a pleated piece of foil. The pleat allows the pudding to expand. Secure tightly with kitchen string, creating a handle for easy lifting.
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11
Place the pudding in a large steamer or a deep pot with a trivet at the bottom. Fill with boiling water until it reaches halfway up the side of the basin.
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12
Cover and steam over low heat for 4 hours. Check the water level every 45 minutes and top up with boiling water as needed.
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13
Once cooked, carefully remove the basin. Let it stand for 5 minutes before removing the foil and parchment. Run a knife around the edge and invert onto a deep plate to catch the glorious juices.
💡 Chef's Tips
Always ensure the meat filling is completely cold before adding it to the pastry to prevent the suet from melting prematurely. Don't skimp on the steaming time; 4 hours is necessary for the steak to become fork-tender and the suet crust to achieve its iconic texture. If you find ox kidney too strong, soak the pieces in milk for 30 minutes before browning to mellow the flavor. Use a 'pudding basin' with a distinct rim, which makes tying the string and securing the foil much easier. Make sure the water in your steamer never runs dry, or you risk cracking the basin and burning the pudding.
🍽️ Serving Suggestions
Serve with a generous side of buttery mashed potatoes to soak up the extra gravy. Classic English mushy peas or steamed Savoy cabbage provide a perfect vibrant green contrast. A glass of bold, room-temperature Stout or a heavy Cabernet Sauvignon pairs beautifully with the rich meat. Always have an extra boat of hot beef gravy on the table for those who want their pudding 'swimming'.