This is my twist on the beloved British classic, Steak and Kidney Pudding. I’ve removed the kidney (sorry!) since not everyone seems to like it, and replaced it with mushrooms. The result is a hearty, rich, and flavourful dish, very comforting and with that old-fashioned feel.
It’s traditionally made with a suet crust pastry, which beautifully holds in the savoury gravy and tender filling. Suet pastry is so easy to make and has a soft, satisfying texture that works perfectly for steamed puddings and classic pies. It deserves to be appreciated more often for its role in traditional British cooking.
🍄 Steak & Mushroom Suet Pudding
Ingredients:
For the pastry:
250 g (2 cups) self-raising flour
125 g shredded suet (beef or vegetable)
Pinch of salt
About 150 ml (⅔ cup) cold water
For the filling:
600 g (1¼ lb) stewing beef (chuck, skirt, or shin), cut into 1-inch cubes
250 g (9 oz) mushrooms, sliced (chestnut or button)
1 large onion, finely chopped
1 tbsp plain flour
300 ml (1¼ cups) beef stock (plus extra if needed)
1 tsp Worcestershire sauce (optional but classic)
1 tsp dried herb or a few sprigs of fresh herb like thyme or marjoram.
Salt & freshly ground black pepper
1 tbsp oil or beef dripping
For steaming:
Butter for greasing the basin
Extra flour for rolling pastry
🍄 Method
Brown the beef in batches until sealed.
Remove and set aside.
Add onion, cook until softened.
Stir in mushrooms for 2-3 minutes.
Return beef.
Sprinkle over the flour, stir well.
Add salt and pepper.
Pour in stock, Worcestershire sauce.
Add fresh herb fo you choice (I added marjoram). Mix to combine.
Lock lid, bring to high pressure, and cook 20-25 minutes.
Release pressure naturally for 10 minutes. The beef should be tender with a rich gravy. If very watery, simmer uncovered for a few minutes to thicken. Cool slightly.
🍄 Make the suet pastry
Mix flour, suet, and salt in a bowl.
Add water gradually until a soft but not sticky
Not too wet, mix just enough until the dough forms.
Cut off ¼ of the dough for the lid.
Roll out the larger piece into a circle big enough to line your buttered 1.2 L (2 pint) pudding basin.
🍄 Assemble the pudding
Line the pudding basin with pastry
Press gently to fit, cut the excess.
Roll out the reserved dough for the lid.
Spoon in the cooled filling with gravy.
Place the lid on top, and seal the edges well.
🍄 Prepare for steaming
Cover the basin with a loose layer of parchment to allow expansion.
Tie securely with a string.
Place the basin in a large pot with boiling water halfway up the sides. Cover and steam gently for 1½-2 hours. Top up water as needed. (if not using a pressure cooker, steam for 3-4 hours).
Carefully lift out, remove parchment,
The pastry will be soft and pudding-like, slightly spongy.
And invert onto a plate. Allow to cool for a while so the gravy doesn't spill out and the pastry has set a little.
Carefully slice into wedges.
Delicious Flaky, but soft pastry with rich, tender beef & mushroom gravy.
Serving Suggestions:
Serve with chips, creamy mashed potatoes, and buttered peas, or whatever you fancy.
A jug of extra gravy on the side makes it even more indulgent.
Add a dab of English mustard or horseradish for tradition.
And enjoy it with a pint of ale! 🍺
Comforting and nostalgic, it was a great meal when you crave something filling and homely. Everyone enjoyed!
Have a lovely day,
Mariah :)