Steak and Onion Steamed Pudding is a classic British dish that is rich, comforting, and full of flavor. This dish holds a significant place in British culinary history, having originated during the Victorian era. The steamed pudding technique was popularized during this time as a way to create hearty meals that could be prepared using inexpensive ingredients and minimal kitchen resources. The combination of tender steak and caramelized onions, encased in a light and fluffy steamed pudding, makes this dish a beloved comfort food that has been enjoyed by generations.
To serve this delectable dish, I recommend pairing it with some traditional British sides. Creamy mashed potatoes perfectly complement the rich flavors of the steak and onion pudding. Additionally, serving it with a side of steamed vegetables such as buttered peas or carrots adds a refreshing touch to the meal. The combination of these sides not only adds nutritional value but also enhances the overall dining experience by creating a balanced plate.
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Steak and Onion Steamed Pudding Recipe:
Ingredients:
1 pound (~ 500g) of braising steak
1 diced onion
3 tablespoons of all-purpose flour
¼ pint (about 150ml) of beef stock
A dash of Worcestershire sauce
Salt and pepper to taste
1 diced onion
3 tablespoons of all-purpose flour
¼ pint (about 150ml) of beef stock
A dash of Worcestershire sauce
Salt and pepper to taste
For the pudding:
8 ounces (about 250g) of self-rising flour
4 ounces (about 125g) of shredded suet (fat around kidneys)
A pinch of salt
4 ounces (about 125g) of shredded suet (fat around kidneys)
A pinch of salt
Instructions:
1. Begin by preparing the suet pastry. In a mixing bowl, combine the flour, shredded suet, and a pinch of salt. Gradually add a little water and bring the mixture together until a cohesive dough forms.
2. Butter a pudding basin with a capacity of 2-2½ pints (about 1.25-1.5 liters), reserving some of the pastry for the lid.
3. Line the buttered pudding basin with the pastry, ensuring to leave enough pastry for covering the top.
4. Now, for the filling, cut the braising steak into manageable pieces and combine them with the diced onion, plain flour, salt, and freshly ground black pepper. Mix these ingredients together well, excluding the beef stock.
5. Pack the dry mixture tightly into the pastry-lined pudding basin, leaving some space for the addition of the beef stock.
6. Pour the ¼ pint (about 150ml) of beef stock into the basin, along with a dash of Worcestershire sauce, before sealing the pudding with the remaining pastry lid.
7. To ensure the pudding rises properly, prepare a pleated piece of baking paper and tin foil. Wrap this securely around the pudding basin and tie it in place using string.
8. Place the wrapped pudding basin in a slow cooker. Pour boiling water into the slow cooker until it reaches halfway up the pudding basin.
9. Cover the slow cooker with its lid and resist the urge to open and peek during the cooking process.
10. Allow the pudding to cook on low heat in the slow cooker for approximately 6 hours. Exercise patience and trust the process.
After 6 hours, you will be rewarded with a delicious and hearty meal. Carefully remove the pudding basin from the slow cooker, unwrap it, and serve the savory suet pudding.
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Indulge in this nostalgic and flavorful Steak and Onion Steamed Pudding, a dish that pays homage to the culinary traditions of British comfort food. Enjoy its rich succulence and marvel at the delicious combination of tender steak and sweet caramelized onions, encased in a light and fluffy steamed pudding.