Steak, Onion & Horseradish Suet Pudding in suet pastry, rich beef filling, traditional British comfort meal.

Steak, Onion & Horseradish Suet Pudding, 400g

£8.00
Steak, Onion & Horseradish Suet Pudding in suet pastry, rich beef filling, traditional British comfort meal.

Steak, Onion & Horseradish Suet Pudding, 400g

£8.00
Serving size Serves 1 portion
Item is in stockOnly 0 left in stockItem is out of stock Item is unavailable
Quantity
Free delivery on orders over £50
Collect in-store - no delivery charge!
Every food order is carefully packed with insulation and ice packs to keep your food properly chilled—so it arrives fresh, safe, and exactly as it should be.

Steak, Onion & Horseradish Suet Pudding, 400g brings proper British comfort food to the table in minutes. Tender beef, sweet onion and a gentle horseradish warmth are wrapped in soft, hearty suet pastry for a deeply satisfying single-serve pudding. Made for easy midweek dinners or cosy nights in, it’s simple to heat in the microwave or steam on the hob, giving you a traditional suet pudding with rich gravy flavour and a homely, pub-classic feel straight from your own kitchen.

  • Traditional steak, onion and horseradish suet pudding in a 400 g single portion
  • Tender beef with caramelised onion sweetness and gentle horseradish warmth
  • Soft, hearty suet pastry for an authentic British comfort pudding
  • Easy to heat from chilled in the microwave or by traditional steaming
  • Ideal served with creamy mash, seasonal greens and rich gravy

Why it’s hard to find

A proper steak and onion suet pudding isn’t something you see everywhere anymore. Traditional suet puddings take time, skill and proper butchery — slow-cooked beef, well-seasoned gravy, and suet pastry that stays light, not heavy. Many modern versions cut corners or disappear altogether from supermarket shelves.

This pudding brings it back the right way: generous chunks of beef, onion, and a measured hit of horseradish, wrapped in suet pastry and cooked as it should be. It’s classic British comfort food, made properly, which is exactly why people still search for traditional steak and onion suet pudding — and why it’s so hard to replace when it’s gone.

Best ways to enjoy it

If you’re searching for a traditional steak and onion suet pudding recipe, this saves you the prep without losing the flavour. It’s ready to heat and works beautifully with classic sides:

  • Serve with buttery mash and seasonal greens for a proper midweek dinner
  • Add carrots or swede mash for a more traditional plate
  • Spoon over extra gravy if you like it rich and generous

Pair it with…

  • Creamy mashed potatoes or champ mash
  • Buttered cabbage, kale or green beans
  • A rich onion or stout gravy
  • Crusty bread to catch every last bit
steak & horseradish suet pudding
ingredients
filling: beef (35%), onion, ale (2%) (malted Barley), horseradish (3%) beef stock (water, beef extract, onion, tomato, carrot extract, herbs, Celery extract, spices, garlic, salt, glucose syrup, flavourings, maltodextrin, yeast extracts, vegetable oil, colour, sugar) maize starch, salt, pepper.
pastry: Wheat flour (Wheat, calcium carbonate, iron, niacin, thiamin, raising agents monocalcium phosphate, sodium hydrogen carbonate), beef suet (beef fat), water, salt
Allergens are highlighted in bold.

Estimated Nutritional Information (per 100 g)
Calories: 290–340 kcal
Fat: 18–22 g
– of which saturates: 8–11 g
Carbohydrates: 22–26 g
– of which sugars: 1.5–3 g
Protein: 8–11 g
Salt: 0.9–1.3 g

Microwave (800 W) from chilled: Defrost before use. Remove outer packaging, keep in plastic tub. Place pastry side down on a plate and heat at 800 W for 2.5–3.5 minutes until steaming. Ensure piping hot before serving. Remove plastic tub.
Traditionally steamed from chilled: Defrost before use. Remove outer packaging, keep in plastic tub. Place in a saucepan of simmering water and cover with lid, ensuring the bowl doesn’t touch the pan base. Heat for about 40 minutes until piping hot. Remove plastic tub before serving.
⚠️ Do not reheat once cooked. Product filling will be very hot after heating.

This product has been previously frozen. Store refrigerated at 4°C or below for 3–4 days, or freeze on day of purchase at –18°C and consume by the expiry date.

Outer cardboard and plastic tub — widely recyclable; check local recycling guidelines.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

[{"variant_id":"51899489616199" , "metafield_value":""}]
  • You May Also Like
  • Recently viewed

Frequently Asked Questions

Wilfred Emmanuel-Jones MBE, founder of The Black Farmer

The man behind the meat

Wilfred Emmanuel-Jones MBE — born in Jamaica, raised in Birmingham, farming on the Devon–Cornwall border since 2000. He founded The Black Farmer to bring bold, characterful British food to the nation's tables, with a flavour all of its own.

Read Wilfred's story →