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Steak and kidney pudding
Suet pastry pudding filled with beef and kidney in gravy
BritishSteak and kidney pudding is the steamed suet pie of old English chop houses and Northern family kitchens, the kind of dish that filled up mill workers through Lancashire winters. Beef and lamb's kidney in rich gravy are sealed in a basin lined with suet pastry and steamed for hours until the crust is soft and the filling falls apart. Chef's tip: cook the filling first; it gives tender meat and a crust that isn't soggy.
- Total time
- 340 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the filling
- 1 ½ lb braising steakin 2.5 cm cubes
- 7 oz lamb's kidneyscored and quartered
- 2 tbsp plain flour
- 2 tbsp vegetable oil
- 1 onionchopped
- 1 ¾ cups beef stock
- 1 tbsp Worcestershire sauce
- ½ tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
For the suet pastry
- 12 ½ oz self-raising flour
- 6 oz beef suet
- ½ tsp salt
- 1 cup cold water
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Method
0/6 doneStep 1: Toss the 1 ½ lb braising steak and 7 oz lamb's kidneys in the 2 tbsp plain flour, 1 tsp salt and 1 tsp black pepper. Brown in batches in the 2 tbsp vegetable oil in a heavy pot. Wash your hands and board after handling the raw kidney.
12 minStep 2: Add the 1 onion for 5 minutes, then the 1 ¾ cups beef stock, 1 tbsp Worcestershire sauce and ½ tsp dried thyme. Cover and simmer gently for 1½ hours, until the beef is tender. Cool completely.
95 minStep 3: Mix the 12 ½ oz self-raising flour, 6 oz beef suet and ½ tsp salt, and stir in the 1 cup cold water to a soft dough. Roll out, cut away a quarter for the lid, and line a buttered 1.5 litre pudding basin with the rest.
10 minStep 4: Spoon in the cold filling with enough gravy to come three-quarters up, keeping the rest to serve. Roll out the lid, wet the edges and seal. A common mistake is overfilling with gravy, which bursts the lid.
5 minStep 5: Cover with pleated baking paper and foil, tie with string, and steam on a trivet in a covered pan of simmering water for 2½ hours, topping up with boiling water.
150 minStep 6: Turn out onto a warm plate; the filling should be piping hot. Serve with the rest of the gravy, reheated until boiling.
5 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 36 g
- Carbs
- 45 g
- Fat
- 35 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does steak and kidney pudding take?
- About 340 minutes in total: 40 minutes to prepare and 300 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of onion?
- 2 shallots per onion.
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