📝 About This Recipe
Hailing from the industrial heart of Lancashire, the Rag Pudding is a soulful British classic that predates the modern ceramic basin. This savory delight features a rich, peppery beef and onion filling encased in a tender, melt-in-the-mouth suet pastry, traditionally wrapped in a cotton cloth and steamed to perfection. It is the ultimate comfort food, offering a deep, meaty gravy and a unique texture that only traditional steaming can achieve.
🥗 Ingredients
The Suet Pastry
- 300 grams Self-raising flour (plus extra for dusting)
- 150 grams Beef suet (shredded; chilled is best)
- 1 teaspoon Salt (fine sea salt)
- 150-180 milliliters Cold water (add gradually until a soft dough forms)
The Savoury Filling
- 450 grams Chuck steak (finely diced into 1cm cubes)
- 100 grams Beef kidney (cleaned and finely diced (optional for depth))
- 1 large Yellow onion (very finely chopped)
- 100 milliliters Beef stock (rich, dark stock)
- 1 tablespoon Worcestershire sauce (for umami)
- 1 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Cornflour (to thicken the juices)
For Wrapping
- 4 squares Muslin or Cotton Cloth (approx 30cm x 30cm, boiled to clean)
- 4 lengths Kitchen string (to secure the parcels)
👨🍳 Instructions
-
1
Prepare your cloths by boiling four squares of unbleached muslin or clean cotton in plain water for 5 minutes to ensure they are sterile and scent-free. Wring them out and set aside.
-
2
In a large mixing bowl, combine the finely diced beef, chopped kidney (if using), and finely chopped onion. Stir in the cornflour, black pepper, and Worcestershire sauce until the meat is well coated.
-
3
To make the pastry, mix the self-raising flour, salt, and shredded suet in a separate bowl. Use your fingertips to ensure the suet is evenly distributed throughout the flour.
-
4
Gradually add the cold water, stirring with a knife, until the mixture comes together into a soft, slightly tacky dough. Be careful not to overwork it; you want the suet to remain intact.
-
5
Turn the dough onto a floured surface and divide it into four equal portions. Roll each portion into a square roughly 15cm x 15cm and 5mm thick.
-
6
Divide the meat mixture equally among the four pastry squares, placing it in the center. Drizzle a tablespoon of beef stock over the meat in each parcel.
-
7
Dampen the edges of the pastry with a little water. Fold the sides over the filling and pinch the edges firmly to create a sealed rectangular or square parcel.
-
8
Lay out a damp cloth square and dust the center lightly with flour. Place a pastry parcel in the middle. Fold the cloth over the pudding, leaving a little room for the pastry to expand, and tie the top securely with kitchen string.
-
9
Repeat the wrapping process for all four puddings. Ensure the knots are tight so no water enters the pudding during steaming.
-
10
Place the puddings in a large steamer basket over boiling water. Cover with a tight-fitting lid.
-
11
Steam the puddings for 2 hours and 30 minutes. Check the water level every 30 minutes and top up with boiling water from a kettle as needed.
-
12
Once cooked, carefully remove the puddings from the steamer. Let them rest for 5 minutes before carefully snipping the string and unwrapping the cloths.
💡 Chef's Tips
Always use high-quality beef suet; if you can't find fresh, the boxed shredded variety works perfectly fine. Do not wrap the cloth too tightly; suet pastry expands as it steams and needs room to become light and fluffy. Ensure the water in the steamer never touches the puddings directly, or the pastry will become soggy rather than steamed. If you prefer a milder flavor, omit the kidney and replace it with more chuck steak. To prevent sticking, make sure the cloths are well-floured before placing the dough on them.
🍽️ Serving Suggestions
Serve hot with a generous ladle of thick onion gravy. Traditional accompaniments include mushy peas and creamy mashed potatoes. A side of pickled red cabbage or beetroot provides a sharp contrast to the rich suet. Pair with a pint of classic British Bitter or a stout to complement the peppery beef. For a true Lancashire experience, serve with chips and a dash of malt vinegar.