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 Steak Pudding

These puddings are a classic , they are often filled with Steak & Kidney . This version is Steak & Vegetables. Served with light fluffy Mashed Potato and a bit of extra gravy ....

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Ingredients
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 



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Method
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.

You will need to keep topping up the water every 30 minutes so that the pan does not boil dry ...