Steak and Kidney Pudding
Tender beef and rich kidney simmered inside a soft, savoury steamed suet crust, delivering a deep and comforting classic British gravy.
- Prep
- 35 min
- Cook
- 240 min
- Total
- 275 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •1.2-litre pudding basin
- •Large lidded saucepan or stockpot
- •Greaseproof paper
- •Aluminium foil
- •Kitchen string
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 32 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 44 g
- calories
- 680 kcal
Instructions
- 1
Butter the inside of a 1.2-litre pudding basin thoroughly.
- 2
Mix 250g plain flour, baking powder, half the salt, and shredded suet in a mixing bowl.
- 3
Stir in cold water gradually to form a soft, pliable pastry dough.
- 4
Roll out two-thirds of the dough on a lightly floured worktop to line the basin.
- 5
Fit the pastry into the basin, gently pressing against the base and sides.
- 6
Toss the diced beef, kidney, onion, remaining flour, remaining salt, and pepper in a bowl.
- 7
Pack the meat mixture tightly into the pastry-lined basin.
- 8
Pour in the warm beef stock and Worcestershire sauce to fill the gaps.
- 9
Roll out the remaining pastry to create a round lid, dampening edges to seal.
- 10
Cover with pleated greaseproof paper and foil, tying firmly with kitchen string under the rim.
- 11
Place a heatproof saucer in a large saucepan, sit the basin on top, and add boiling water halfway up.
- 12
Cover the pan with a lid and steam gently on the hob for 4 hours, topping up with boiling water.
Chef's tips
Always make a pleat (a fold in the centre) in the foil and paper lid to allow the pudding crust room to expand during steaming. Keep a kettle of boiling water ready on the hob to top up the steaming pot every hour.
Ingredient substitutions
- shredded beef suet → shredded vegetable suet
- ox kidney → lambs' kidneys
Storage
Store leftover pudding covered in the refrigerator for up to 3 days.
Reheating
Reheat portions in a covered heatproof dish in a moderate fan oven at 160°C until piping hot throughout.
Common mistakes to avoid
- •Allowing the steaming pan to boil dry, which will crack the pudding basin.
- •Not trimming the white core from kidneys, leading to an overly pungent flavour.
- •Failing to tie the string securely, allowing water into the pastry crust.
Serving suggestions
Cooked Steak and Kidney Pudding?
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