Old English Steak and Mushroom Pudding
Indulge in the hearty and comforting flavors of Old English Steak and Mushroom Pudding, a timeless classic that captures the essence of traditional British cuisine. Tender chunks of slow-cooked beef, earthy mushrooms, and a rich thyme-infused gravy are encased in a soft, suet-based pastry that’s steamed to perfection. This recipe delivers melt-in-your-mouth textures and deep, savory flavors that make it the ultimate winter warmer. With its golden crust and aromatic filling, this dish is as impressive as it is delicious. Serve it alongside steamed vegetables and a ladle of extra gravy for a truly satisfying meal that’s perfect for family gatherings or a taste of old-world charm. Keywords: old English steak pudding, traditional British recipe, steak and mushroom pudding, suet pastry, comfort food.
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Recipe Information
Ingredients
- 450 grams Beef steak (diced, brisket or chuck recommended)
- 150 grams Mushrooms (button or chestnut, sliced)
- 1 medium Onion (finely chopped)
- 250 ml Beef stock
- 15 grams Plain flour
- 15 grams Butter
- 1 teaspoon Fresh thyme (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 150 grams Suet (beef or vegetarian)
- 300 grams Self-raising flour
- 150 ml Cold water
- 1 tablespoon Extra butter or lard (for greasing)
Instructions
Grease a 1-liter pudding basin with butter or lard, ensuring the inside is well-coated.
In a large saucepan, melt 15g of butter over medium heat. Add the chopped onion and cook until softened and slightly golden, about 5 minutes.
Add the diced steak to the pan, season with half the salt and pepper, and brown on all sides for approximately 4-5 minutes.
Stir in 15g of plain flour and cook for 1-2 minutes to coat the beef and onions. Gradually add the beef stock, stirring constantly to avoid lumps. Bring to a gentle simmer.
Add the sliced mushrooms and chopped fresh thyme. Cook on low heat for 10-15 minutes until the mushrooms are tender and you have a thick gravy. Remove from heat and allow the filling to cool slightly.
In a large mixing bowl, combine the self-raising flour, suet, and the remaining salt and pepper. Gradually add cold water, stirring with a fork, until the mixture comes together into a dough. It should be soft but not sticky.
Reserve about a quarter of the dough for the lid. Roll out the remaining dough on a floured surface into a large circle, approximately 0.5 cm thick.
Line the prepared pudding basin with the rolled-out dough, pressing it gently into the edges and leaving some overhang at the top.
Fill the pastry-lined basin with the cooled steak and mushroom mixture, ensuring the filling is evenly distributed.
Roll out the reserved dough to create a lid. Place it on top of the filling, pressing the edges to seal with the overhang. Trim off any excess and crimp the edges for a tight seal.
Cover the basin with a layer of parchment paper, followed by a layer of aluminum foil. Tie string around the edge to secure and create a loop handle for easy lifting.
Place the pudding basin in a large pot with a steamer rack or a trivet. Add boiling water to the pot, ensuring it reaches halfway up the side of the basin. Cover with a tight-fitting lid.
Steam the pudding over medium-low heat for 2.5 hours, checking occasionally to ensure the water level is maintained. Top up with boiling water as needed.
Once steamed, carefully remove the basin from the pot and let it rest for 5 minutes. Run a knife around the edges to loosen, then invert the pudding onto a serving plate.
Serve warm with steamed vegetables and extra gravy, if desired.
Nutrition Facts
Calories |
3872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.4 g | 334% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 6128 mg | 266% | |
| Total Carbohydrate | 256.5 g | 93% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 8.7 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 164 mg | 13% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2355 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
