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Posted 678 days ago
Do you put water in the slowcooker? x
Posted 678 days ago
Do you put water in the slowcooker? x
Posted 1186 days ago
how much water in the slow cooker?
Posted 2334 days ago
Made this pudding yesterday, I fried the onions, beef and lastly the mushrooms together then strained it for 5 mins, transfered into the suet lined bowl then poured over the stock etc it was beautiful.
Posted 2345 days ago
At no point in this recipe does it say anything about the sliced steak until the point at which it states 'Fill pastry with layers of fried onions, mushrooms, and fried slices'. Can someone advise me; should the onions and mushrooms be cooked separately and drained from the fat and then the steak added to the fat? Should any of the fat go into the pudding? I really enjoy steak pudding and would like clarification as I wouldn't want to end up with a greasy meal. Thanks.

Slow Cooker Recipes > Beef Recipes

Slow Cooker Recipe

Slow Cooker Beef Recipes - Steak & Mushroom Pudding

Steak & Mushroom Pudding

Steak Mushroom Pudding is rated 2.7 / 5 based on 66 votes.

Print Recipe

Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:

Say goodbye to saucepans boiling dry and kitchen windows running with condensation. Steam your puddings in an easy and comfortable way using the slow cooker. Simply place the pudding in slow cooker, switch on and you can do your other chores.


  • 1 oz (25 g) butter (prepare extra for greasing)
  • 1 tablespoon oil
  • 2 onions (preferably large)
  • 2 teaspoons caster sugar
  • 4 oz (110g) cup sliced mushrooms
  • 1 tablespoon self-raising flour
  • 150 ml (5 fl oz) hot beef stock
  • 1 teaspoon dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 lb (900g) rump steak trimmed of fat and thinly sliced
  • salt and pepper


  • 10 oz (280g) self-raising flour
  • Ĺ teaspoon salt
  • 5 oz (150g) shredded suet
  • 200 ml (7 fl oz) water


  • Preheat your cooker. Heat butter and oil in frying pan then add onions. Cook for 10 minutes until soft. Sprinkle sugar over onions and cook for 5 minutes. Add mushrooms, let cook for 5 minutes. Add and stir in flour.
  • Mix stock, mustard, Worcestershire sauce, salt, and pepper in a jug.
  • Place flour, salt, and suet in a bowl and mix to make the pastry. Add water to make dough. Make sure itís not sticky. Knead dough then roll on floured surface. Cut quarter piece out of circle for lid.
  • Butter 1.5 litre basin for pudding that will fit nicely in your cooker. Put cut edges together. Overlap them to ensure the basin in lined with the pastry. Press and seal together.
  • Fill pastry with layers of fried onions, mushrooms, and fried slices. Pour stock mixture over meat filling with small amount of water. Cover with pastry lid.
  • Butter foil and cover pudding. Pleat foil and make sure there is no room for the pastry to rise.
  • Add lid and cook 5-6 hours on high. Remove basin from pot and remove string.
  • Makes 4 servings
  • Recipe End

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