Steak and kidney pudding recipe

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
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007 chestnut mushroom
Customer recipe by Carol Hindwell
Added 83 months ago

Real comfort food for a cold day.

Saute the onions till soft and add diced steak and the quartered kidneys (remembering to remove white core before cooking - use a pair of scissors to do this).

Remove the meat and drain the pan, add mushrooms and cook for a few minutes.

Add flour to thicken sauce and deglaze the pan.

Add the meat juices, stock cubes and season with gravy browning. Cook until the meat is cooked right through and then leave to cool, cover and put in fridge over night.

Make the suet crust by using equal quanities of suet to flour, then mix with cold water till you have a soft ball of dough. Line a pudding basin big enough to feed 4 people and fill with the steak and kidney filling from the fridge.

Then, with the left over dough, roll out a circle bigger than the basin. This is the lid to cover the top of the pudding, seal it with water then cover with grease proof paper that has a fold down the middle of it (so the dough can rise when being cooked).

Cover with tin foil, and put into a deep saucepan, filled three quarters with boiling water. Put the pudding in and boil for 1-2 hours (you can use a pressure cooker to reduce cooking time). Keep the sauce pan topped up with boiling water so it dosen't boil dry. When cooked, served with fresh, cooked vegetables and potatoes.

If required tip out and cut into portions and served with left over gravy from the meat.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • good quality steak
  • kidney
  • mushrooms
  • onions
  • stock cubes
  • flour
  • Worcester sauce
  • Gravy browning

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