Ingredients:
- 1lb (500g) braising steak
- 1 medium onion, diced, peeled and sliced
- 3 level tbsp plain flour
- Salt and ground black pepper
- ΒΌ pint (150ml) beef stock
- Dash of Worcestershire sauce
For the suet pastry:
- 8oz (250g) self-raising flour
- 4oz (125g) suet, shredded
- Pinch of salt.
Method:
Step 1: Heat oil in a pan. Add the sliced onions and cook until softened and lightly caramelized. Add the beef to the pan and brown on all sides.
Sprinkle flour over the steak and onions, stirring to coat evenly.
Step 2: Season the mixture with salt, pepper, and dried herbs if using. Pour in the beef broth, stirring continuously until the mixture thickens into a gravy-like consistency. Remove from heat.
Step 3: In a mixing bowl, combine the self-rising flour, milk, melted butter, and a pinch of salt. Mix until a soft dough forms.
Step 4: Grease a pudding basin well. Place a small round of parchment paper at the bottom. Spread about half of the pudding dough at the base of the basin.
Spoon the steak and onion mixture on top, spreading it evenly. Cover with the remaining pudding dough, smoothing the top.
Step 5: Place a greased piece of parchment paper over the top of the pudding. Secure it with the lid of the basin or use foil.
Step 6: Place the pudding basin in a steamer or a large pot with a steamer basket. Steam for approximately 2 to 2.5 hours, ensuring the water in the steamer is consistently simmering.
Step 7: Insert a skewer into the center of the pudding. It should come out clean when the pudding is done.
Step 8: Allow the pudding to rest for a few minutes before carefully unmolding it onto a serving plate.
Step 9: Serve slices of the Steak and Onion Steamed Pudding with additional gravy if desired.
Tips:
Use high-quality steak for the best flavor and texture. Fresh, sweet onions also enhance the dish.
Season the steak well with salt and pepper. You can also add herbs like thyme or rosemary for extra flavor.
Brown the steak before assembling the pudding. This adds depth of flavor to the dish.
Ensure uniform slices of steak and onions for even cooking. This can be achieved with a sharp knife or a mandoline.
Seal the pudding basin tightly with the lid or a layer of parchment paper and foil. This prevents water from entering during the steaming process.
If using a steamer, make sure the water is simmering gently, and there’s enough water for the entire steaming duration.
Steamed puddings take time. Be patient and resist the urge to open the steamer or lift the lid too soon.
Insert a skewer into the center of the pudding; it should come out clean when the pudding is done.
Allow the pudding to rest for a few minutes before serving. This helps to set the structure and makes it easier to unmold.
FAQs:
1. Can I make the pudding ahead of time?
Yes, you can assemble the pudding ahead of time and store it in the refrigerator until ready to steam. This is convenient for planning meals in advance.
2. Can I freeze the pudding?
Yes, you can freeze the uncooked pudding. Wrap it well to prevent freezer burn. Thaw in the refrigerator before steaming.
3. What if I don’t have a pudding basin with a lid?
You can use a tightly sealed, heatproof dish and cover it securely with parchment paper and foil.
4. How do I reheat leftovers?
Steam the leftover slices of pudding to reheat them gently, ensuring they remain moist.
5. Can I add vegetables to the pudding?
Absolutely! Consider adding carrots, peas, or mushrooms to enhance the flavor and nutritional content of the pudding.
Remember, recipes can often be flexible, so feel free to experiment and adjust according to your preferences.
