Prepare to embark on a culinary journey that will transport you straight to the heart of traditional British cuisine! This mouthwatering Steak and Sausage Pudding is not just a meal, it's a hearty embrace of flavor that will make your taste buds dance with delight. Imagine tender, succulent meat nestled in a golden, perfectly steamed pastry that melts in your mouth - this is comfort food taken to the next level. Whether you're a cooking enthusiast or someone looking to impress your dinner guests, this recipe is your ticket to a truly memorable dining experience.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 500g steak, diced
- 250g sausage meat
- 1 onion, chopped
- 2 carrots, diced
- 300ml beef stock
- 250g self-raising flour
- 125g suet
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Prepare the meat filling by seasoning the diced steak with salt and pepper. Chop the onion and dice the carrots finely.
- In a large skillet, brown the diced steak over medium-high heat until it develops a rich golden color. Remove and set aside.
- In the same skillet, cook the chopped onions and carrots until softened, about 5 minutes. Add the sausage meat and break it into small pieces, cooking until browned.
- Return the browned steak to the skillet, pour in the beef stock, and simmer for 15-20 minutes until the meat is tender and the liquid reduces slightly.
- For the suet pastry, mix the self-raising flour and suet in a large bowl. Add a pinch of salt and gradually mix in cold water to form a soft, pliable dough.
- Roll out the pastry on a floured surface to about 1cm thickness. Line a greased pudding basin with most of the pastry, leaving some for the lid.
- Spoon the meat mixture into the pastry-lined basin, ensuring it's packed tightly. Cover with the remaining pastry, sealing the edges well.
- Cover the pudding basin with pleated greaseproof paper and foil, securing with string to create a watertight seal.
- Place the pudding in a large steamer or pot with simmering water that comes halfway up the sides of the basin. Steam for 2 hours, checking water levels periodically.
- Once cooked, carefully remove the pudding from the steamer. Let it rest for 10 minutes before turning out onto a serving plate.
- Brush the top with beaten egg for a golden finish if desired. Slice and serve hot with additional beef stock or gravy.
Tips
- Meat Selection: Choose a well-marbled cut of steak like chuck or skirt for maximum flavor and tenderness.
- Pastry Perfection: Keep your suet pastry ingredients cold and handle the dough minimally to ensure a light, flaky texture.
- Steaming Secrets: Ensure your pudding basin is well-sealed with greaseproof paper and foil to prevent water from entering.
- Flavor Enhancement: Consider adding a splash of red wine or Worcestershire sauce to the meat filling for extra depth.
- Timing is Key: Don't rush the steaming process - the slow cooking is what makes this pudding so incredibly tender.
- Serving Suggestion: Pair with buttery mashed potatoes and steamed green vegetables for a complete meal.
- Make-Ahead Magic: This pudding can be prepared in advance and steamed just before serving, making it perfect for entertaining.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 38g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 120mg
