Here’s a classic steamed suet pudding recipe — a traditional British comfort dessert that’s rich, hearty, and perfect for chilly days.
Classic Steamed Suet Pudding
Ingredients:
225g (8 oz) self-raising flour
100g (3.5 oz) shredded suet (beef or vegetarian)
Pinch of salt
1–2 tbsp sugar (optional, for a sweet version)
Cold water or milk – enough to bind (around 150–200ml)
Butter, for greasing
Optional for filling:
For sweet: jam, golden syrup, dried fruit, or treacle
For savory: steak & kidney, minced beef & onion, cheese & herbs
Instructions:
Grease a pudding basin (around 1-liter capacity) with butter.
In a bowl, mix:
Flour
Suet
Salt
Sugar (if making a sweet pudding)
Gradually add cold water or milk until a soft, pliable dough forms. Don’t overwork it.
Roll out 2/3 of the dough on a floured surface into a circle large enough to line the basin.
Line the basin with the dough, pressing gently into the edges.
Add your filling of choice.
Roll out the remaining dough to form a lid. Moisten the edges with water and press to seal.
Cover the top with a greased sheet of baking parchment, then foil, and tie tightly with string under the rim of the basin.
Place the basin in a steamer or a large pan with an upturned saucer and enough boiling water to come halfway up the sides.
Steam for 1.5 to 2 hours (for sweet) or up to 3 hours (for meat fillings), topping up with water as needed.
Let rest a few minutes, then run a knife around the edge and turn out.
Popular Variations:
Jam Roly-Poly: Roll the dough flat, spread jam, roll like a Swiss roll, wrap, and steam.
Spotted Dick: Add raisins or currants to the dough and steam in a cloth.
Treacle Sponge: Put golden syrup in the bottom of the basin before adding the dough.
