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Classic steak and kidney pudding  recipe

Classic steak and kidney pudding recipe

121 ratings

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. See method

  • Serves 8
  • 25 mins to prepare and 3 hrs 30 mins to cook
  • 584 calories / serving


  • 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
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    30g 42%
  • Saturates

    14g 72%
  • Sugars

    2g 2%
  • Salt

    1g 17%

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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