📝 About This Recipe
Often referred to as 'Baby's Head' in British culinary slang, this iconic steamed pudding is the ultimate comfort food, featuring a rich, dark gravy and tender meats encased in a soft, pillowy suet crust. Unlike a baked pie, the suet pastry absorbs the savory juices of the beef and kidney, creating a melt-in-the-mouth texture that is uniquely British. It is a slow-cooked masterpiece that rewards patience with deep, soulful flavors and a heartwarming aroma.
🥗 Ingredients
The Suet Pastry
- 400 grams Self-raising flour (plus extra for dusting)
- 200 grams Beef suet (shredded (fresh or packet))
- 1 teaspoon Fine sea salt
- 250 milliliters Cold water (added gradually)
The Filling
- 700 grams Chuck steak (cut into 2cm cubes)
- 250 grams Ox or lamb kidney (cleaned, cored, and chopped)
- 2 tablespoons Plain flour (for dredging)
- 1 large Onion (finely chopped)
- 500 milliliters Beef stock (high quality)
- 1 tablespoon Worcestershire sauce
- 2 sprigs Fresh thyme (leaves only)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Vegetable oil (for browning)
👨🍳 Instructions
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1
Prepare the filling by tossing the cubed steak and kidney in a bowl with the plain flour, salt, and pepper until evenly coated.
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2
Heat the vegetable oil in a large skillet over medium-high heat. Brown the meat in batches until deeply caramelized, then transfer to a bowl. Sauté the onions in the same pan until softened.
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3
Deglaze the skillet with a splash of the beef stock, scraping up the browned bits, then return the meat to the pan. Add the remaining stock, Worcestershire sauce, and thyme. Simmer for 15 minutes, then remove from heat and let the mixture cool completely (this prevents the pastry from melting).
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4
To make the pastry, mix the self-raising flour, shredded suet, and salt in a large bowl. Gradually add cold water, mixing with a knife until a soft, slightly tacky 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 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
Gently lift the pastry into the basin, pressing it against the sides. Ensure there are no holes. Let the excess pastry overhang the rim.
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8
Spoon the cooled meat and gravy mixture into the pastry-lined basin, leaving about 1cm of space at 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 together firmly to seal.
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10
Cover the basin with a pleated piece of greaseproof paper and a pleated piece of foil. Tie securely around the rim with kitchen string, creating a handle for easy lifting.
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11
Place the basin in a large pot. Pour in boiling water until it reaches halfway up the side of the basin. Cover the pot with a tight-fitting lid.
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12
Steam over low heat for 4 hours. Check the water level every hour, topping up with boiling water as needed to ensure it doesn't boil dry.
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13
Carefully remove the pudding from the pot. Let it stand for 5 minutes before removing the foil and paper. Run a knife around the edge and invert onto a deep rimmed plate to serve.
💡 Chef's Tips
Always ensure the meat filling is completely cold before adding it to the pastry to prevent a 'soggy bottom'. If you find kidney too strong, soak the chopped pieces in milk for 30 minutes before browning to mellow the flavor. Do not skip the pleat in the foil and paper; this allows the pudding to expand as it steams. For a richer gravy, add a tablespoon of Guinness or dark ale to the beef stock. Use fresh beef suet from a butcher if possible for the lightest, most authentic texture.
🍽️ Serving Suggestions
Serve with a side of buttery mashed potatoes to soak up the extra gravy. Pair with honey-glazed roasted carrots and steamed savoy cabbage for a balanced plate. A pint of traditional British Bitter or a robust Stout complements the richness of the suet. Offer a side of English mustard or pickled walnuts for a sharp contrast to the savory meat. Finish the meal with a light fruit compote to cut through the richness of the pudding.