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Ingredients for Steak and Kidney Pudding
For the Pastry:
2 cups (250g) self-raising flour
1 cup (225g) shredded suet (or vegetable suet for a vegetarian option)
1/2 tsp salt
Cold water (as needed, about 3/4 cup)
For the Filling:
1 lb (450g) stewing beef or chuck steak, diced
8 oz (225g) lamb or ox kidney, diced (trim any fat or sinew)
1 large onion, finely chopped
1 tbsp plain flour
1 1/2 cups (350ml) beef stock
1 tbsp Worcestershire sauce
Salt and pepper, to taste
1 bay leaf
1 tbsp butter (for greasing the pudding basin)
Step-by-Step Directions
- Prepare the Pastry
Mix the dry ingredients: In a large bowl, mix the self-raising flour, suet, and salt.
Add water: Gradually add cold water to the mixture, stirring with a spoon, until it forms a soft dough. Knead the dough lightly and set it aside. - Make the Filling
Brown the meat: In a large pan, heat a little oil over medium heat. Add the diced steak and kidney, browning them on all sides. Remove from the pan and set aside.
Cook the onion: In the same pan, cook the chopped onion until softened.
Add flour and liquids: Sprinkle the flour over the onions and stir well to coat. Gradually pour in the beef stock, stirring constantly to avoid lumps. Add the Worcestershire sauce, bay leaf, and season generously with salt and pepper.
Simmer: Return the browned meat to the pan, bring everything to a simmer, and cook for 15-20 minutes until the filling has thickened slightly. - Assemble the Pudding
Roll out the pastry: Grease a 1.5-liter (2-pint) pudding basin with butter. Roll out two-thirds of the suet pastry on a floured surface to line the basin, ensuring there’s enough pastry to hang over the edges. Leave one-third of the pastry for the lid.
Fill the pudding: Spoon the steak and kidney mixture into the pastry-lined basin. Roll out the remaining pastry to form a lid. Wet the edges of the pastry in the basin, place the lid on top, and crimp the edges together to seal tightly.
Prepare for steaming: Cover the top of the pudding with a double layer of parchment paper and foil, making sure to tie it securely around the basin with string, leaving room for the pudding to expand. - Steam the Pudding
Steam: Place the basin in a large pot with enough water to come halfway up the sides of the basin. Cover the pot with a lid and steam the pudding for 3 hours, checking occasionally to ensure the water doesn’t boil dry.
Serve: Once the pudding is cooked, carefully remove it from the steamer. Let it sit for a minute, then turn it out onto a plate and serve with your favorite sides.
Kitchen Equipment You’ll Need
Large mixing bowl
Rolling pin
1.5-liter pudding basin
Large pot with a lid (for steaming)
String (to secure the parchment paper and foil)
Recipe Tips and Variations
Steaming Tip: Make sure the water stays at a simmer throughout the steaming process. A rapid boil can cause the pastry to break or become soggy.
Meat Choices: If you’re not a fan of kidneys, you can substitute more steak or use mushrooms for a vegetarian twist. However, the kidneys are what give this dish its signature flavor.
Make-Ahead: You can prepare the filling and pastry in advance. Store them in the fridge separately for up to a day, then assemble and steam the pudding when ready.
Gravy Addition: If you prefer more gravy, make a quick beef gravy using the leftover stock and serve it on the side or pour it over the pudding when serving.
How to Store and Reheat
Refrigeration: Leftover steak and kidney pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, steam it for 30-40 minutes or warm it in the oven, covered with foil, at 350°F (175°C) for about 20 minutes.
Freezing: You can freeze the cooked pudding for up to 3 months. Wrap it tightly in plastic wrap and foil, then reheat from frozen in a steamer for 1 hour or until heated through.
Suggested Pairings
To complete your Steak and Kidney Pudding meal, here are some great side dishes and drink pairings:
Sides: Mashed potatoes, steamed greens, or roasted root vegetables are all classic accompaniments that add balance to the richness of the pudding.
Drinks: A robust red wine, like a Cabernet Sauvignon or Shiraz, pairs well with the hearty flavors of the steak and kidney. Alternatively, a rich stout or dark ale complements the savory notes beautifully. For a non-alcoholic option, a strong cup of black tea or a ginger beer would be refreshing.
FAQs
Can I make steak and kidney pudding without suet?
Yes, you can substitute butter or vegetable shortening for the suet, though suet gives the pastry its traditional texture.
What’s the difference between steak and kidney pie and steak and kidney pudding?
The main difference is the cooking method. Steak and kidney pie is baked with a pastry crust, while steak and kidney pudding is steamed, resulting in a softer, more tender pastry.
Can I use a different type of kidney?
Yes, you can use lamb, beef, or pork kidneys, depending on your preference. Ox kidney is the most traditional choice for this dish, but lamb kidney offers a milder flavor.
How do I know when the pudding is done?
The pudding is done when the pastry is firm to the touch and cooked all the way through. After the 3-hour steaming process, it should be ready to serve.
Final Thoughts and Call to Action
Steak and kidney pudding is a classic British dish that brings together rich flavors and comforting textures. The slow-cooked beef, savory kidneys, and buttery suet pastry create a meal that’s truly satisfying and perfect for any occasion. Whether you’re new to this dish or revisiting a childhood favorite, this recipe will not disappoint.
If you enjoyed this recipe, don’t forget to share it with others and subscribe to the blog for more traditional British recipes and hearty meals. Happy cooking!
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