How to Make Traditional British Meat Pudding – A Hearty Classic

--- published by foodie Parmod.

A true symbol of British culinary heritage, meat pudding is a warming, filling and flavoursome dish that dates back to the 19th century. Often overshadowed by its more famous cousin, steak and kidney pudding, the traditional steamed meat pudding still holds a cherished place in many British hearts – and stomachs.

In this blog post, we’ll walk you through how to make a classic meat pudding using traditional suet pastry and a savoury beef filling, all wrapped and steamed to perfection. This recipe uses simple, hearty ingredients and is ideal for Sunday lunch, family dinners, or when you need some serious comfort food.

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🧾 Ingredients (Serves 4)

For the suet pastry:

225g self-raising flour

110g shredded suet (beef or vegetable)

Pinch of salt

150ml cold water (approx.)

For the meat filling:

400g diced stewing beef or skirt steak

1 onion, finely chopped

1 tbsp plain flour

1 tsp Worcestershire sauce

200ml beef stock

Salt and freshly ground black pepper, to taste

1 tbsp oil or beef dripping

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🍳 Method

Step 1: Make the Meat Filling

1. In a frying pan, heat the oil and fry the diced beef until browned on all sides.

2. Add the chopped onion and cook until softened, around 5–7 minutes.

3. Stir in the flour and cook for another minute.

4. Pour in the beef stock and Worcestershire sauce, and season with salt and pepper.

5. Simmer for 10–15 minutes until the mixture thickens slightly. Set aside to cool completely.

> Tip: Cooling the filling prevents the pastry from becoming soggy.

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Step 2: Prepare the Suet Pastry

1. In a mixing bowl, combine the self-raising flour, suet and a pinch of salt.

2. Gradually add cold water and mix until a soft, pliable dough forms.

3. Reserve a quarter of the dough for the lid, then roll out the larger piece into a round large enough to line a 1.2-litre pudding basin.

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Step 3: Assemble the Pudding

1. Grease the pudding basin well with butter or oil.

2. Line the basin with the rolled-out pastry, pressing it gently against the sides and base.

3. Fill the basin with the cooled beef mixture.

4. Roll out the reserved dough and place it on top as a lid, sealing the edges with a little water.

5. Cover the top with greaseproof paper and foil, pleated to allow expansion, and tie securely with string.

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Step 4: Steam the Pudding

1. Place an upturned saucer or trivet in the bottom of a large pan.

2. Lower the pudding basin onto the saucer and fill the pan with boiling water to reach halfway up the basin.

3. Cover the pan with a tight-fitting lid and steam for about 2½ hours. Check water levels occasionally and top up with boiling water as needed.

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🍽️ Serving Suggestions

Once cooked, carefully remove the basin and let it sit for a minute. Run a knife around the edge and turn the pudding out onto a warm serving plate.

Serve your meat pudding with:

Mashed potatoes

Steamed greens (like cabbage or kale)

Rich onion or beef gravy

This dish is all about comfort – hearty, warming and wonderfully filling.

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🧊 Storage Tips

Leftover pudding can be refrigerated for up to 3 days.

To reheat, steam again for 30–40 minutes or microwave individual portions until piping hot.

Can be frozen for up to 2 months (wrap tightly and reheat thoroughly before serving).

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🔁 Variations

Add kidney: For a more traditional steak & kidney pudding, replace one-third of the beef with lamb's kidney.

Spiced beef: Add a pinch of nutmeg or allspice to the filling for extra depth.

Ale-infused: Swap some of the beef stock for dark ale for a richer taste.

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Final Thoughts

A proper British meat pudding is a celebration of simplicity, tradition and comfort. With tender beef wrapped in soft, suet-rich pastry, this is a dish made for cold days and full bellies.

Whether you’re serving it up for a nostalgic meal or trying it for the first time, learning how to make meat pudding at home is a skill well worth mastering.

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--- write ✍️ by foodie Parmod.