Steak and Sausage Pudding is a quintessential British comfort food, offering a deeply savory and satisfying meal wrapped in a crisp, golden suet crust. This traditional dish combines tender cubes of beef shin, flavorful pork sausagemeat, and sweet caramelized onions, all bound together with a rich Marmite-infused gravy. The suet pastry provides a unique texture and richness that distinguishes it from regular pie crusts, creating a hearty, self-contained meal. Perfect for chilly evenings or family gatherings, this pudding requires patience during the long steaming process but rewards you with an aromatic, rustic dish that tastes even better the next day. It is a celebration of slow-cooked, robust flavors.
Steak And Sausage Pudding
Description
Steak and Sausage Pudding is a quintessential British comfort food, offering a deeply savory and satisfying meal wrapped in a crisp, golden suet crust. This traditional dish combines tender cubes of beef shin, flavorful pork sausagemeat, and sweet caramelized onions, all bound together with a rich Marmite-infused gravy. The suet pastry provides a unique texture and richness that distinguishes it from regular pie crusts, creating a hearty, self-contained meal. Perfect for chilly evenings or family gatherings, this pudding requires patience during the long steaming process but rewards you with an aromatic, rustic dish that tastes even better the next day. It is a celebration of slow-cooked, robust flavors.Ingredients
Directions
-
Sift the self-raising flour and salt into a mixing bowl.
-
Stir in the suet and mix with cold water to form a fairly soft dough.
-
Turn the dough out onto a floured surface and knead lightly until smooth.
-
Roll out two-thirds of the pastry into a large round.
-
Use the pastry round to line a well-greased 2-pint pudding basin, ensuring it covers the bottom and sides.
-
Coat the beef cubes with the seasoned flour mixture.
-
Shape the pork sausagemeat into small balls, roughly 1 inch in diameter.
-
Slice the onions and separate them into individual rings.
-
Fill the pastry-lined basin with alternate layers of beef cubes, sausagemeat balls, and onion rings.
-
Mix the Marmite with the 1/4 pint of hot water until well dissolved.
-
Pour the Marmite mixture over the meat and onion layers in the basin.
-
Moisten the edges of the pastry with water.
-
Roll out the remaining pastry to create a lid.
-
Place the pastry lid on top of the filling and press the edges well together to seal securely.
-
Cover the top of the basin securely with greased greaseproof paper or aluminum foil.
-
Place the basin in a large saucepan with a trivet, add boiling water to come halfway up the sides of the basin, and cover tightly.
-
Steam steadily for 3 to 3.5 hours, replenishing with boiling water if the level drops.
-
Allow to rest for 5 minutes before carefully removing the basin from the steamer and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 598.0kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 1250.0mg53%
- Total Carbohydrate 158.0g53%
- Dietary Fiber 7.4g30%
- Sugars 148.0g
- Protein 6.2g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
