Steak & Sausage Pudding
Submitted by misheng
A traditional British steamed pudding filled with beef shin, sausage meat balls, and onion rings in a Marmite-enriched gravy, all wrapped in a suet pastry crust. Proper comfort food, steamed low and slow.
YIELD
4 servingsPREP
30 minCOOK
3 hrsREADY
4 hrsIf you’ve never had a proper British steamed pudding, you’re in for a revelation.
This isn’t a dessert. It’s a suet pastry basin packed with cubed beef shin, little sausage meat balls, and onion rings, all swimming in a savory Marmite-spiked broth that turns into the most gorgeous gravy as it steams for three and a half hours.
The suet crust goes in firm and comes out soft, pillowy, and soaked with meaty juices. It’s the kind of dish that warms you from the inside out on a cold, grey afternoon.
Kitchen Tips
- Use beef shin for the filling; it’s tough when raw but turns meltingly tender after the long steam
- Keep the suet pastry dough soft but not sticky, and handle it gently so it stays light
- Check the water level every hour and top up with boiling water so the pan never runs dry
- Marmite adds a deep, umami punch to the gravy. If you can’t find it, a splash of Worcestershire sauce works in a pinch
Ingredients
Directions
To make pastry, sift flour and salt into a bowl. Stir in suet and mix to a fairly soft dough with cold water. Turn out on to a floured surface. Knead lightly until smooth.
Roll out two-thirds of pastry into a round and use to line a well-greased 2-pint pudding basin.
Coat beef with seasoned flour. Shape sausagemeat into small balls. Slice onions and separate into rings.
Fill pastry-lined pudding basin with alternate layers of beef, sausagemeat balls and onion rings.
Mix Marmite and water well together. Pour into pudding over meat mixture.
Moisten edges of pastry with water. Cover with lid, rolled from rest of pastry. Press edges well together to seal.
Cover securely with greased greaseproof paper or aluminium foil. Steam steadily for 3½ hours.
If water in saucepan or steamer starts boiling away, replenish with more boiling water.
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