The British Bulldog! Traditional Layered Beef Steak Suet Pudding

READY IN: 4hrs
YIELD: 1 Pudding




  • (Cook the meat 2 hours prior to steaming the assembled pudding.).
  • Filling: Dip meat in seasoned flour and fry lightly. Add onions and fry until golden. Place in casserole with stock, tomato puree and herbs and cook for 2 hours. Cool.
  • Pastry: Put flour, suet and seasoning in a bowl. Add sufficient water to form a firm but soft dough.
  • Pudding: Roll out the suet pastry and using assorted sizes of saucers, cut out rounds to fit the pudding bowl diameter, starting off small and getting bigger!
  • In a well buttered pudding basin, start with a small round of suet pastry and then add some stewed beef, then a layer of suet pastry and then the beef -- carry on in this way until all the pastry and beef is used up - the last layer should be suet pastry. Cover with buttered greasproof paper and then aluminium foil.
  • Steam for 2 hours, making sure there is always plenty of water. (Always top up the steamer with BOILING water - adding cold water will make the pudding heavy.).
  • Serve with fresh seasonal greens and vegetables and mashed or steamed potatoes.