Steak Pudding Recipe

Name: Steak and Vegetable Pudding Recipe
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4
Cuisine: British
Ingredients: 280 g Self Raising Flour; 1/2 teaspoon of Baking Powder; 140 g Beef Suet; A Pinch of Salt; 75 ml Cold Water; 2 Tins of Stewed Steak; 25 g Beef dripping; 1 Onion (Diced); 2 Carrots (Diced); 1 Beef Stock Cube; 25 g Flour; 1 Bay Leaf; 15 ml Tomato puree

By Jon Andrew

About This Recipe

Steak and Kidney is a classic combination and is most often used as a Pie or Pudding filling.

In this recipe I have replaced the Kidney with Vegetables to add a twist on the classic Steak and Kidney Pudding.

In this recipe I have used 2 tins of stewed steak for convenience but you could stew your own steak as I have done for this Beef Stew

I like to serve these Steak & Vegetables Puddings with light fluffy Mashed Potato and a bit of extra Gravy. ...

Origins of Steak Pudding
The origins of steak pudding can be traced back to the culinary traditions of the United Kingdom, particularly in the northern regions where hearty, filling dishes were essential for sustaining laborers during the industrial era.

This dish typically consists of a savoury filling made from beef, often combined with vegetables and spices, encased in a rich, suet-based pastry.

The practice of encasing meat in pastry dates back centuries, with influences from various cultures contributing to its evolution.

In the 19th century, steak pudding became a staple in working-class households, as it provided a nutritious and economical meal that could be prepared in advance and cooked slowly, allowing the flavours to meld beautifully.

Over time, this dish has maintained its popularity, evolving into various regional adaptations while still embodying the essence of comfort food that resonates with many today.

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Serves: Four

Tricky

Cook in: 2hr 30

Prep: 30 min

Equipment:
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What is a Steak and Vegetable Pudding

The suet pudding in the UK is often found on pup menus, suet pastry encases a rich gravy and steak.

This is normally accompanied with kidney so you get a Steak and Kidney Suet Pudding.

This recipe is for a Steak and Vegetable version of the pub classic, Steak and Kindey Pudding.

How to make a Steak & Vegetable Pudding

Cuisine: British

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Ingredients Nutrition Cost

For the pastry
280 g Self Raising Flour
1/2 teaspoon of Baking Powder
140 g Beef Suet
A Pinch of Salt
75 ml Cold Water

For the Filling
2 Tins of Stewed Steak
25 g Beef dripping
1 Onion (Diced)
2 Carrots (Diced)
1 Beef Stock Cube
25 g Flour
1 Bay Leaf
15 ml Tomato puree

Egg freeNut free

Health & Nutrition:
This is based on a single pudding

Calories: 344
Protein: 15gHigh
Fat: 15g
Carbohydrates: 35gHigh
Fiber: N/A
Sugar: 5.7g

Low sugarHigh proteinHigh Carbs.

Cost to make:
£7.22 / $9.14 (Est.)

*Prices may vary.

Cooking Instructions

For the Pastry

Combine the flour , Salt & Baking powder into a large bowl. Then Mix the dry ingredients together.
Add the Suet.
Slowly add the water to the mix, then combine with your hands until slightly sticky
Knead the pastry with your hands for 5 - 10 minutes.
If the Pastry becomes to sticky add a small amount of flour.
Knead until smooth.
Leave the pastry aside for about 30 minutes.

For the Filling

Peel and Dice your Onion and Carrots.
Melt the Beef dripping in a saucepan then fry off the veg for about 10 minutes.
Add the 25 g of Flour and Beef Stock Cube.
Mix to a paste.
Add the two tins of Stewed Steak and the Bay Leaf.
Cover and simmer for around 30 minutes or until the carrots are soft.
Remove from the heat and set aside.

Making the Puddings

Grease your pudding tins with butter. Make sure that you completely cover the inside of each tin.
Roll out the pastry and cut out large circles , enough to fit inside each pudding tin.
Line the tin's with the pastry.
Fill each tin with enough filling to the top.
Roll out more pastry cutting out circles large enough to make the lids.
Using your finger , wet around the rim of each pudding before crimping on the lids.
Tightly cover with tin foil to form a water-proof cover around each pudding.
Bring a pan of water to the boil, then place each pudding in the pan so that the water covers up to 1" from the top.
Then simmer for around 2 hrs , or until the pastry is fully cooked.