All Simple Vegetable Recipes

Traditional steak and onion pudding

Traditional steak and onion pudding


A variation of the classic English meat pudding - a good helping of onions provides a tasty alternative to the traditional pairing of steak and kidney.

Preparation time: 40 minutes
Cooking time: 4-5 hours
Serves 6 to 8

  • 2 large onions, very thinly sliced

  • 750 g (13/4 lb) best braising steak, cut into 2 cm (3/4 in) cubes

  • 140 g (5 oz) mushrooms, thickly sliced

  • Salt and black pepper

  • 450 g (1 lb) plain flour

  • 1 Tbsp baking powder

  • 1 tsp salt

  • 550 g (174 lb) lard or margarine

  • Cold water to mix

  • 150 ml (5 fl oz) beer

  1. Half fill the base of a steamer with water and bring to the boil. Lightly butter a 2 liter (31/2 pints) pudding dish.

  2. Mix together the onions, steak, mushrooms and seasoning.

  3. Sift the flour and baking powder together into a large bowl, add the salt and stir in the lard or margarine. Mix to a soft manageable dough with cold water, then knead lightly on a floured surface.
    Roll the pastry out into a large circle, about twice the diameter of the pudding dish rim. Cut away a segment (about one-third) of the dough, then press the remainder into the basin to line the base and sides, sealing any joins with a little water.

  4. Pack the meat into the pudding, then pour in the beer. Roll out the remaining pastry to form a lid and use it to cover the pudding, damping and sealing the edges together. Make a small slit in the lid. It is no problem if the pudding does not completely fill the basin.

  5. Cover with greased greaseproof paper and foil, making a fold in the covers to allow for the pastry to rise. Tie securely, to keep the cover on and the steam out.

  6. Steam the pudding over boiling water for 4 to 5 hours - the longer the better. Top up the water as required. Add a little boiling stock or vegetable water to the meat when serving - cut away the first portion of pastry from the lid, then pour the extra liquid into the pudding. Serve with a selection of freshly cooked vegetables.

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