Traditional Rag Pudding
Traditional British Recipes

Traditional Rag Pudding

On the HobDinner4

Traditional rag pudding is old-fashioned comfort food: a savoury minced beef and onion filling wrapped in soft suet pastry, then steamed so the pastry turns tender and hearty.

It is especially good with mashed potatoes, peas and plenty of gravy. This version keeps the filling simple and practical, with Worcestershire sauce and beef stock for a rich, savoury centre.

Method

25m2h2h 25m
  1. Heat a large frying pan over a medium heat. Add the minced beef and onion, then cook for 8-10 minutes, breaking up the mince, until browned and the onion has softened.
  2. Stir in the tomato purée, Worcestershire sauce, thyme and 2 tbsp plain flour. Cook for 1 minute, then gradually pour in the hot beef stock while stirring.
  3. Simmer the filling for 8-10 minutes until thick and glossy. Season well with salt and black pepper, then leave to cool while you make the pastry.
  4. Mix the 225g plain flour, suet, baking powder and a pinch of salt in a bowl. Add enough cold water to bring it together into a soft but not sticky dough.
  5. On a lightly floured surface, roll the suet pastry into a rectangle roughly 25 x 35cm. Spoon the cooled beef filling along the centre, leaving a border around the edges.
  6. Brush the pastry edges with a little water, fold the pastry over the filling and pinch the seams tightly to seal. Shape into a plump parcel or roll, depending on your steamer size.
  7. Place the pudding seam-side down on a piece of greased baking paper, then wrap loosely in foil, leaving a little room for expansion. Put it in a steamer over simmering water.
  8. Steam for 1 hour 45 minutes to 2 hours, topping up the pan with boiling water as needed, until the pastry is cooked through and firm but tender.
  9. Rest for 5 minutes, then unwrap carefully and slice into portions. Serve with mash, peas and gravy.

Ingredients

  • 450g minced beef
  • 1 medium brown onion finely chopped
  • 2 tbsp Plain Flour for the filling
  • 250ml beef stock hot
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato purée
  • 1 tsp fresh thyme leaves picked, or use 1/2 tsp dried thyme
  • 225g Plain Flour for the pastry, plus extra for dusting
  • 100g beef suet shredded
  • 1 tsp baking powder
  • 120ml cold water approximately
  • 1 tsp butter for greasing
  • Salt and black pepper, to taste

Notes

The filling should be thick before wrapping, otherwise it can leak into the pastry.

If you do not have a long steamer, shape the pudding into two smaller parcels and steam them side by side.

Serve with mashed potatoes, peas and extra gravy for a proper comfort-food dinner.

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