Steamed Beef Pudding

Here’s a classic Steamed Beef Pudding—a savory, moist British-style dish that’s hearty, comforting, and perfect with gravy and vegetables.

Steamed Beef Pudding

Ingredients (serves 4–6)

For the Filling

• 1 lb (450 g) beef (chuck or stewing beef), finely chopped or minced

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 carrot, finely diced

• 1 tsp Worcestershire sauce

• 1 tsp dried thyme or mixed herbs

• Salt & pepper, to taste

• 2 tbsp beef stock (optional, for extra moisture)

For the Pudding Batter

• 1 cup all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 3–4 tbsp cold water (or milk)

• 2 tbsp vegetable oil

Instructions

1. Prepare the filling

   • In a bowl, combine beef, onion, garlic, carrot, Worcestershire sauce, herbs, salt, and pepper.

   • Add a little stock if mixture seems dry.

2. Prepare the pudding batter

   • In another bowl, mix flour, baking powder, and salt.

   • Stir in water or milk and oil to form a thick batter (similar to pancake consistency).

3. Assemble the pudding

   • Grease a heatproof pudding basin or deep bowl.

   • Spoon in half the batter, then layer the beef mixture, then top with remaining batter.

   • Smooth the top.

4. Steam the pudding

   • Cover the basin with greased parchment paper and foil (or a tight-fitting lid).

   • Place in a large pot with a trivet or steaming rack.

   • Pour boiling water into the pot (not over the batter, just to the side) so it reaches halfway up the basin.

   • Cover and steam gently for 1½–2 hours, adding more water as needed.

5. Serve

   • Carefully remove pudding from basin.

   • Serve hot with gravy, mashed potatoes, and steamed vegetables.

Tips & Variations

• Vegetables: Add peas, corn, or diced potatoes to the beef layer.

• Flavor boost: Add a splash of red wine or soy sauce to the beef.

• Mini puddings: Use ramekins for individual portions, reduce steaming time to 45–60 minutes.

• Make-ahead: Assemble and refrigerate overnight; steam the next day.

If you want, I can also give a faster, oven-baked version that gives a similar moist beef pudding texture without hours of steaming.