Slow Cooker Steak Pudding

Slow Cooker Steak Pudding surprised me — it turned out much better than I expected and tasted so good! 😋

This slow cooker steak pudding is warm, filling, and easy to make. Tender beef and kidney simmer inside a soft suet crust. It cooks all day in a slow cooker so the meat gets very tender and the crust puffs up. A comforting meal for cold days.

Ingredients

• 175 g (6 oz) self-raising flour

• 85 g (3 oz) shredded suet

• Pinch of salt

• 450 g (1 lb) lean stewing steak, cut into cubes

• 225 g (8 oz) ox or lamb kidney, cut into cubes

• 1 medium onion, finely chopped

• Freshly milled black pepper, to taste

• 2 beef stock cubes, crumbled

• Water (for the dough and 2 tbsp inside the pudding)

• Extra boiling water (to pour into the slow cooker)

Slow Cooker Steak Pudding: Directions

1. Turn the slow cooker to HIGH to warm it up.

2. Grease a 1-litre (1 3/4-pint) pudding bowl so the pudding won’t stick.

3. Mix the flour, shredded suet, and a pinch of salt. Add enough water to make a soft dough.

4. Set aside one-third of the dough for the lid. Roll out the rest on a floured surface and use it to line the pudding bowl.

5. In a bowl, mix the steak cubes, kidney cubes, chopped onion, black pepper, and crumbled beef stock cubes. Pack this meat mix into the pastry-lined bowl. Add 2 tablespoons of water. Leave some space at the top so the crust can rise.

6. Roll out the reserved dough to make a lid. Wet the edges of the pastry with a little water and press the lid on. Cover the bowl with greased greaseproof paper or foil.

7. Slowly pour hot water into the slow cooker until it reaches about halfway up the side of the pudding bowl.

8. Put the pudding bowl into the slow cooker and cook on HIGH for 8 hours. Check every couple of hours and add more boiling water if the level drops.

9. When it’s done, be very careful taking the hot bowl out. Steam will come out when you turn the pudding out, so watch your hands.