Norfolk Beef Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz self-raising flour
  • 3oz shredded suet
  • pinch of salt
  • 12oz stewing steak
  • 1 shallot
  • salt and pepper


    Make up a suet crust with the flour, suet, salt and enough water to make a firm dough. Roll it out and put it on to a piece of greased foil or greaseproof paper. Cut up the meat and shallot finely and put them on to the suet pastry. Sprinkle with water and season with salt and pepper. Roll up the pastry and tie up in a cloth and steam for three and a half hours.