Steak and Onion Steamed Pudding

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Steak and Onion Steamed Pudding

Steak and Onion Steamed Pudding

Indulge in the classic combination of beef and onions with this easy-to-make main course. Simply assemble the ingredients in a steamer and let it cook for 2 hours until dinner is ready. This recipe uses the same suet pastry as the Steak and Kidney Pudding.

There are a few variations you can try. For a twist, layer thin slices of lamb with the onions, adding a touch of chopped mint for a flavorful dish. Venison also works well, seasoned with crushed juniper berries, and the onions lightly sweetened with redcurrant jelly.

To give the beef version a peppery kick, add a few crushed green peppercorns for a pudding au poivre. You can also make a homemade jus to pour over or serve with the pudding as a gravy.

If you haven’t tried suet pudding before, you’re in for a treat. This tried and tested recipe from Gary Rhodes creates layers of lean steak and caramelized onions, all enclosed in a fluffy, dumpling-like pastry. It’s easy to make, using pantry staples, and can even be prepared the day before and steamed for about an hour to reheat.

Steak and Onion Pudding

Serves 4-5


  • 3 large onions, sliced
  • 50g butter, plus extra for greasing
  • Light brown sugar
  • 500g suet pastry
  • 600g lean chuck steak, skirt, or braising steak, cut into thin strips
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper
  • 150ml water


  1. In a pan, fry the onions in butter over medium heat until well-cooked and slightly caramelized at the edges. You may need to do this in batches.
  2. As each batch is removed from the pan, season with salt, pepper, and a pinch of sugar. Set aside to cool.
  3. Roll out three-fourths of the pastry to a thickness of about ½ cm.
  4. Grease a 1.2-liter pudding basin generously and line it with the pastry, leaving a 1-2 cm overhang.
  5. Trim any fat from the meat and place it in a bowl. Season well with salt, pepper, and Worcestershire sauce, stirring to coat.
  6. Spoon a layer of onions into the base of the pudding basin, then cover with a single layer of beef strips. Repeat the layers until all the meat and onions are used.
  7. Pour in the water, adding more if needed, until it almost reaches the top layer of filling.
  8. Fold in the overhanging pastry edges and dampen them with a little water. Roll out the remaining pastry and place it on top of the pudding, pressing it along the rim to seal. Trim off any excess pastry with a sharp knife.
  9. Cover the pudding with a piece of buttered, pleated foil and place it in a steamer. Steam for approximately two hours.
  10. Remove the pudding from the steamer and let it rest for 10 minutes before turning it out of the bowl.
  11. Serve and enjoy this comforting steak and onion steamed pudding.