This steak and mushroom pudding is comfort food at it’s best – ideal for those winter evenings
Serves: 4-5
Prep time: 30 mins
Cooking time: 4 hrs
Total time: 4 hrs 25 mins
Skill level:Bit of effort


    • 500g (1lb) braising steak, diced
    • 200-250g packet small button mushrooms
    • 1 medium onion, peeled and chopped
    • 1-2 tbsp freshly chopped thyme
    • 2 level tbsp plain flour
    • Salt and freshly ground black pepper
    • Worcestershire sauce
    • 150ml (¼ pint) Guinness


For the suet pastry:

    • 250g (8oz) self-raising flour
    • 125g (4oz) shredded suet
    • 1.25 – 1 .5 litre (2 – 2 ½ pint) pudding basin, buttered


    1. To prepare the filling, place the steak, mushrooms, onion and thyme in a bowl and sprinkle over the plain flour and season well with salt and pepper, and then stir the ingredients to coat them in the flour.
    1. Make the suet pastry, tip the flour into a bowl and stir in the suet and seasoning. Add about 150ml (¼ pint) cold water and mix to a soft dough. Roll the dough out to a circle, large enough to line the pudding basin, then cut out a quarter of the dough, and reserve this piece for the lid. Lift the pastry into the pudding basin, pulling it up if necessary so that it’s just above the top of the pudding basin, and overlap the join slightly and press well to seal it well.
    1. Spoon the filling into the centre. Add a good dash of Worcestershire sauce to the Guinness, and pour the mixture into the basin.
    1. Shape the reserved pastry into a ball and roll it out so it’s just larger than the top of the basin. Brush water around the top edge of the pastry in the basin and then place the lid on top. Press the edges together well to seal them.
    1. Cover the basin with a layer of baking parchment with a pleat in it, and then a layer of foil, also with a pleat in it – the pleats allow for any expansion as the pastry rises. Scrunch the foil well around the edges, or tie it with string.
    1. Place the pudding in the top of a steamer and place over boiling water, and cover pan with a lid, and steam it for 3 ½ – 4 hours, remembering to check the water level about every 30mins to ensure that the base pan doesn’t boil dry.
    1. Remove the pudding from the steamer and then turn it out onto a lipped dish – to catch the gravy as it spills out as the pudding is cut. Serve with green vegetables.

Nutritional information per portion

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.