Steak Pudding (Classic British Pub Food Recipe)

Steak pudding is a hearty traditional British main dish. A simple stew is encased in beautiful pastry which is steamed and served with gravy, and peas.

If you’ve ever visited the United Kingdom, chances are you’ve encountered a steamed pudding, like steak pudding or treacle sponge pudding.

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While steak and kidney pudding is the more famous British dish, I believe that my assumption that plain steak pudding is more likely be the preferred option in North America. I bet you’ll love this recipe for steak pudding!

What is Steak Pudding Made of?

Steak pudding consists of a simple stew made with beef chunks and onion, which is encased in a savory pastry.

What’s the Difference Between Steak Pie and Steak Pudding?

The main difference between steak pie and steak pudding is the pastry and the way it is cooked.

While a steak pie is made with a short crust pastry (or puff pastry if it’s a Scottish steak pie), a steak pudding uses suet pastry and is steamed in a bowl on the cooktop, versus baked in the oven.

If you watched Downton Abbey, you would surely have seen Mrs. Patmore using lots of Mason Cash bowls. They are still available, and I recommend using these quality made Mason Cash bowls since your pudding is in direct contact with the ceramic being steamed for hours.

Love comforting meat dishes? Try my Scottish/French pal, Jill’s blanquette de veau recipe (French veal stew)!

You’ll also want to be sure to have some HP Sauce on hand! This beloved brown sauce goes perfectly with so many classic British dishes!

Don’t miss trying bangers and mash; another fantastic traditional British dish!

Let me know if you try this steak pudding recipe! While the proper way to serve steak pudding is without potatoes, I can’t bear not to add mashed potatoes or chips. What about you?

Steak Pudding Recipe

Recipe slightly adapted from a UK Reader’s Digest cookbook. Serves 4

FULL PRINTABLE RECIPE BELOW

Ingredients

Pastry

• flour
• salt
• pepper
• suet

Stew Filling

• beef
• flour
• salt
• pepper
• onion
• beef stock

Directions

Make the Pastry

Sift the flour, salt and pepper into a large bowl, then toss in the suet.

Begin pouring in the cold water a little at a time, stirring well. Continue until you have a soft (but not sticky) dough.

Do not add all of the water if the correct consistency is reached beforehand.

Work the dough together by hand until it is smooth, then reserve a quarter of the dough. Turn out the rest onto a floured workspace and press into a round, flat disc.

Next, follow the steps above:

1. Roll the dough out into a ¼” thick round.
2. Fold into quarters.
3. Place folded dough into pudding basin, then unfold.
4. Press dough into bowl, then trim off the top edge with a sharp knife. Set aside.

Prepare the Stew Filling

Put the prepared beef into a bowl and toss in the flour.

Add the salt and pepper.

Toss well to evenly coat the meat with the flour.

Next, toss in the chopped onion and mix to evenly distribute.

Assemble the Steak Pudding

Put the beef and onion mixture into the pre-lined pudding bowl.

TIP: if you’re using OXO cubes, you can crush them in the foil wrapper until they are flat. I recently learned this and it’s shocking if you’re British and didn’t know! If you’re not in the UK, try Reduced Sodium Beef Better than Bouillon.

Pour the beef stock into the beef mixture so that it comes up to about ⅔ of the way. You may have to move some meat to check, and you may not use all of the stock.

Roll the reserved pastry into a round disc to fit the top of the pudding.

Wet the edge of the pastry with water.

Place the pastry on top of the bowl and slightly press it to seal without crimping.

Prepare to Steam the Pudding

Cut a piece of waxed paper and aluminum foil to place over the top of the pudding. It should be cut to accommodate a 1″ pleat in the center and so it folds over the top 2″ of the bowl.

Make a pleat in the center of the foil and waxed paper (with the waxed paper on top as shown above.)

Use kitchen twine to tightly tie the around the bottom of the rim of the bowl, and fashion a handle across the top to lower and remove the bowl from the steamer. (This rim on the Mason Cash bowl is important, so if you use another brand, it may not work.)

If you have a metal bowl gripper tool like this, you can skip the twine handle over the top.

Place the pudding into a steamer with a few inches of boiling water. I fashion my own in a pasta pot, using a metal trivet on the bottom, but you can also use scrunched up aluminum foil. Steam the pudding for 5 hours, making sure to top up the water so it doesn’t evaporate completely.

Serve the Steak Pudding

Carefully untie or cut the twine and remove the aluminum foil and waxed paper from the pudding. Place a plate on top of the steak pudding, upside down, then carefully flip it over.

I must tell you, the sense of accomplishment at this point, is HUGE! Be sure to have your potatoes, peas and gravy ready to go. Allow the steak pudding to cool for a 3 or 4 minutes, before cutting into it.

Place slices on plates and serve hot.

Don’t forget the gravy. I use Bisto powder (the granules now have too many horrible ingredients, sadly) to make a quick jug.

Your biggest decision will be chips or mash? And whether to partake in a glass of beer!

CHEERS!

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