Steamed Lamb Pudding

This traditional Scottish Lamb pudding is actually based on a very old Scottish recipe for a mutton pudding. So if you can get your hands on mutton I would give it a go with that but lamb is really delicious and works really well in this recipe with the addition of potatoes and onions.

I’ve not made many traditional Scottish steamed puddings in my day but they are such a delicious Scottish treat, especially the sweet ones. This savoury lamb pudding works really well with a side of greens and other seasonal vegetables. It is so delicious and the perfect meal for the cold Winter months.

Several people have asked me if this is similiar to a pie, yes it is but slightly different in pastry texture. Its super delish though and any leftovers reheated in the oven make the pastry super crispy and delicious. I love it fresh out of the steaming pan with seasonal greens and vegetables.

If you like the look of this recipe you may also enjoy some of my other Traditional Scottish recipes which are equally delicious for the colder months. I love my slow cooked Traditional Scottish beef shin stew or my delicious Scottish cock a leekie soup recipe. Both are really lovely warming foods for the colder months.

Tips for making this recipe:

  • If your not an expert at making pastry don’t worry this recipe is super easy and if I can do it with my limited pastry skills you can do it too! Patch up any cracks and make sure there is pastry right up to the top.
  • You can also swap out the lamb for some beef and the potatoes out for some carrot slices. Steamed steak pudding is very delicious!
  • This dish is lovely served up with an onion gravy or a simple lamb gravy. You can buy premade or make your own simple gravy.
  • I love to serve up this delicious lamb steamed pudding with fresh seasonal greens and root vegetables for a hearty dish.
  • This pudding does take up to 4hrs to cook so make sure you leave enough time to get the recipe put together and for the cooking time. I made my one the day ahead and heated it back up again in a medium oven. Set it to a medium temperature such as 160 for a fan and reheat for around 20 minutes. The pastry crisps up really well when reheating it and gives it a lovely crisp.
  • There is no specific water quantity for this suet pastry you just need to add in a little water at a time to form the dough.

Scottish Lamb Pudding Recipe

225g self raising flour

100g Atora shredded beef suet

Pinch of salt

Cold Water

600g chopped lamb steaks

1 onion

salt & pepper

2-3 tbsp plain flour

3-4tbsp of water

4-5 small potatoes sliced

Recipe Instructions:

  1. Start by making the suet pastry for the pudding by adding the flour, beef suet and salt into a large mixing bowl. Mix the flour, suet and salt together really well with your hands.
  2. Start adding a little cold water at the time and mix the pastry around with your hands. Keep adding in a little water at a time to create the dough. The ingredients should form a smooth dough that is not too sticky and not too dry. Add more flour or water if the pastry is either too dry or too wet.
  3. Add a good amount of flour to a board or counter top to roll out the pastry.
  4. Slice a small amount off of the pastry to keep for the lid of the pudding.
  5. Roll out the remaining amount of pastry to create a large circular shaped piece of pastry and slice out one quarter as per the images above. This makes the pastry fit better into the pudding dish.
  6. Butter up your pudding dish with a good layer of butter and add a circle of greasproof paper in to the bottom of the pudding dish. Add your pastry into your pudding dish and join the seam up the side. Make sure there are no cracks and patch up any if there are and ensure that your pastry goes right up the side of the dish.
  7. Trim off any excess pastry sticking out the top of the pudding dish.
  8. Add the lamb and the onion into a large bowl and season really well with salt and pepper.
  9. Add in the flour and mix all over the lamb and the onion.
  10. Add the lamb and onion into the pastry dish and top with a good thick layer of sliced potatoes.
  11. Roll out your remaining piece of pastry into a round lid and dampen the edges of the lid with water to seal the lid to the top of the pudding sitting the lid on top of the pastry.
  12. Place the lid on your pudding dish and pierce a couple of slits through the lid. Place some greaseproof paper over the top and tie around the top of the dish.
  13. Place the pudding dish in a large simmering pan of water and keep it at a medium boil with a lid on (if possible) for 4 hours.
  14. Top up the water to a couple of cm from the top of the dish and keep topping up as it cooks.
  15. Carefully remove the pudding dish and leave to cool for a few minutes. Remove the lid and run a knife round the sides to loosen it up around the sides. Place a plate on the top of the dish and flip around. Give the bottom of the pudding dish a few knocks and it should slide out.
  16. Remove the greasproof pastry from the top of the pudding and set the pudding aside ready for cutting. Cut into the pudding like a small cake and take out wedges of the pastry serving the meat on top of each serving.

If you enjoyed this recipe please feel free to add it to your favourite pinterest board using the pin below:

You may also enjoy some of my other blog posts:

Oatmeal Drop Scone

These traditional Scottish Oatmeal drop scones are so easy to put together and make a delicious breakfast or snack. The kids love them and they are delicious served with a drizzle of honey and a spread of cream cheese.

Traditional Irish Stew

This melt in your mouth traditional Irish stew is so incredibly delicious! The potatoes soften to the buttery onions and tender meat layer and make this not just an easy stew to prepare but probably one of the best stews I have ever tried.

Treacle Scones

My husband has told me many times about the traditional Scottish treacle scones his Granny Murray would make fresh for him served warm with melted butter and an extra helping of treacle. I hope that these are slightly close to how she made them, they certainly taste delicious!

Butterscotch Scone Swirls

These Scottish butterscotch scone swirls are very similiar to cinnamon whirls but they are made with a traditional Scottish Scone recipe and are absolutely delicious. The kids love them topped with a little water icing and filled with butter, brown sugar and vanilla.

Winter Veg Soup

This traditional Scottish Winter Vegetable soup is so good on a cold Winters day. It’s made with a hearty selection of seasonal Scottish root vegetables and a piece of beef rib to sweeten and add flavour.

Scottish Fatty Cutties

Traditional Scottish Fatty Cutties come from Orkney and I first tried them from a company up there. My kids loved them and I knew I would have to find a recipe for them. This recipe is based on a traditional recipe from Orkney and has been kept as close to the original as possible. They … Read More

Heather Honey & Oat Pancakes

These Scottish Heather Honey and Oat Pancakes are so easy to make and are really delicious for breakfast with fresh fruit and a drizzle of raw honey or maple syrup. They are fluffy and light and are so quick and easy to make for breakfast.

Scottish Haggis Balls

These Scottish haggis balls made with Traditional Scottish Haggis are so easy to make and delicious served up with some neeps (turnip) and tatties (potatoes) or some clapshot. I’m serving my balls up with some clapshot in this recipe as they work so well together.

Scottish Potted Trout

This is such a delicious traditional Scottish recipe for potted trout and very easy to make. I like it in the Winter months but it is equally good in the warmer months too. It travels well and goes nicely with toast, crackers and oatcakes. We enjoy it on toast triangles with a bowl of warm … Read More

Burns Night Cheese Board

We love a good Scottish cheese board in this house and with a few good Scottish cheeses, chutneys and home made jellies its the perfect treat! I thought this cheese board would work really well as a center piece for any Traditional Scottish Burns night celebration.

Scotch Barley & Kale Broth

If your looking for something hearty and healthy this January then this broth is perfect for you. This recipe is biult up on a delicious beef broth using leeks, onions and kale for the vegetable base and can also be served with a wee suppie cream. The barley in this recipe is loved by all … Read More

Pear Mincemeat & Caramel Tart

This delicious pear, mincemeat and caramel tart is really lovely served with the Scottish real dairy traditional Ice cream from Mackie’s of Scotland. It works so well with the caramel sauce and the tart is so sparkly with all of the sprinkled glitter. Its the perfect dessert around the Christmas and Hogmany period.

Christmas Plum Pudding

This Christmas Plum Pudding is light in colour and texture compared to the heavier versions available and it works perfectly as a boozey pudding or as an adorable Christmas pudding with icing and holly.

Scotch Broth

I have shared a few recipes over the years for making Traditional Scotch broth but this recipe has to be one of my absolute favourites. It was inspired by some of the older Traditional Scottish recipes for barley broth.

Orange Chocolate Brownie

This delicious recipe is in collaboration with Mackies of Scotland to create this Christmas Orange Chocolate Brownie with Mackies Orange chocolate and their well known Traditional Ice cream. It’s the perfect recipe for Christmas day!

Haddock Pudding

I love this Traditional Scottish Haddock pudding. It is such a simple but delicious winter dish served alongside greens, broccoli and peas. Its a dish we like to make after our local fish van comes round with fresh haddock for us.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.