Ingredients:

  • 500g good quality stewing steak (beef chuck or shin), diced
  • 2 medium yellow onions, finely chopped
  • 2 tbsp plain (all-purpose) flour
  • 1 tsp dried thyme
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 2 tbsp beef dripping or vegetable oil
  • 300 ml rich beef stock (hot)
  • 225g self-raising flour (sifted well)
  • 115g vegetarian suet (shredded or cubed)
  • 1/2 tsp salt (for dough)
  • 150 ml cold water (or milk)

Instructions:

  1. Prepare the Filling: Sear the diced steak in batches in the fat/oil until nicely browned. Remove meat. Sauté the onions until soft. Return meat to the pot, dust with flour, thyme, salt, and pepper. Stir well, then pour in the hot stock. Simmer gently on the stovetop for 45 minutes until the meat is tender but not falling apart. Set aside to cool slightly.
  2. Prepare the Basin: Grease the inside of your 1.5-litre pudding basin thoroughly.
  3. Mix the Dough: In a large bowl, combine the self-raising flour, salt, and suet. Rub the suet into the flour mixture using fingertips until it resembles coarse breadcrumbs. Gradually add the cold water, mixing quickly until a soft, slightly sticky dough forms. Do not overwork it!
  4. Chill & Line: Wrap two-thirds of the dough in cling film and chill for 20 minutes. On a lightly floured surface, roll out this dough into a circle large enough to line the pudding basin, leaving a slight overhang. Carefully press the dough into the basin.
  5. Assemble the Pudding: Spoon the cooled beef and onion filling (reserve any excess liquid/gravy) into the dough-lined basin. Roll out the remaining dough into a lid shape and gently place it on top of the filling. Crimp the edges firmly to seal. Trim excess dough.
  6. Create the Pleat: Cut a small 'X' shape into the centre of the lid for steam release. Cut a long strip of kitchen string, loop it around the outside of the basin, tie it securely above the rim, and create a handle for easy lifting.
  7. The Water Bath: Place the basin into a large, deep saucepan. Cover the top of the basin tightly first with lightly greased foil, then with lightly greased parchment paper, tying the string handle over the top to secure the lid underneath the saucepan lid. Add boiling water to the saucepan until it comes halfway up the side of the pudding basin.
  8. Steam: Bring the water to a gentle simmer (not a rolling boil). Steam for a minimum of 3 hours, topping up the boiling water every 45 minutes to prevent boiling dry.
  9. Test and Serve: After 3 hours, carefully remove the basin from the water. Remove the foil/parchment covering. Place a serving plate upside down over the top of the basin, invert quickly, and tap the base firmly for the pudding to drop out cleanly. Serve immediately with reserved gravy.