Classic steak and kidney pudding recipe

  • Serves 8
  • 25 mins to prepare and 3 hrs 30 mins to cook
  • 584 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

Tuck into this British classic for tonight’s supper. This rich and flavoursome steak and kidney pudding is full of juicy meat, swirled in a thick gravy sauce that will just melt in the mouth.

Place the suet, self-raising flour and salt into a large bowl and rub them together using the tips of your fingers. Gradually add 250ml of cold water, mixing with a knife until you have a soft dough. Bring together with your hands to form a smooth pastry.

Remove a third of the pastry, wrap in clingfilm and set aside. On a work surface dusted with flour, roll out the larger piece of pastry to about a 30cm circle about 1/2 cm thick. Grease a 1.8 litre (3 pints) pudding basin with butter and gently line with the pastry circle, leaving any excess hanging over the sides.

To prepare the kidneys, remove any membranes and slice in half lengthwise. Remove the hard core with a small sharp knife and discard. Cut into small chunks and place in a large bowl with the steak, onion, garlic and plain flour. Toss to cover evenly, then spoon into the pudding basin. Add the Worcestershire sauce to the stock and pour over the beef mixture.

On a work surface dusted with flour, roll out the remaining pastry until it is large enough to fit on top of the pudding dish (about 16cm) and place it on top of the filling. Brush the edges with a little water, trim the pastry into place and press the edges together well to seal.

Using non-stick baking paper and foil, cut out a circle in each larger than the top of the pudding basin and fold a pleat into them. Place the baking paper on the top first and then the foil, and secure with string.

Place a small inverted plate into the base of a large saucepan. Put the pudding basin on top, then fill will boiling water until it reaches halfway up the sides of the basin. Cover and simmer for 3 1/2 hours over a low heat. Don’t let the pan boil dry.

Carefully lift the pudding out of the saucepan and leave to cool slightly. Remove the string, foil and paper, then run a blunt-ended knife around the inside of the pudding basin to loosen the sides and invert it onto a deep plate. Serve with seasonal greens.

See more Beef recipes

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 200g (7oz) vegetable suet
  • 400g (14oz) self-raising flour
  • pinch of salt
  • 1 tbsp butter, for greasing
  • 200g (7oz) ox kidney
  • 700g (1lb 9oz) braising steak, 2cm dice
  • 1 brown onion, sliced
  • 2 cloves garlic, thinly sliced
  • 3 tbsp plain flour
  • 1 tbsp Worcestershire sauce
  • 150ml (5fl oz) beef stock
  • seasonal greens, to serve
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 2446kj 584kcal 29%
  • Fat 29.5g 42%
  • Saturates 14.4g 72%
  • Sugars 1.8g 2%
  • Salt 1g 17%

of the reference intake
Carbohydrate 53g Protein 29.7g Fibre 2.3g

Convert

Suggested tips & skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.