No other British dish shows the British idiosyncrasy of calling a savory dish a pudding than a Steak And Kidney Pudding. It is not a pudding in the dessert sense of the word, but a pudding in the old-British way of talking about food.
This recipe may at first look a little daunting, but don’t be put off. It is straightforward, and all the effort is well worth it as the pudding makes a fulfilling dinner.
TO MAKE STEAK AND KIDNEY PUDDING, YOU WILL NEED
For the pudding:
- 4 lambs kidneys
- 700g braising steak, cut into cubes
- 1 onion, diced
- 1 tbsp tomato puree
- 3 tbsp plain flour
- 4-5 tbsp vegetable/sunflower oil
- Salt and pepper
- 1-2 bay leaves
- A few sprigs of thyme
- 200ml red wine
- 500ml beef stock
For the pastry:
- 350g self-raising flour
- 175g beef suet
- ½ tbsp sea salt
- Cold water to bind
- A little butter to grease the bowl
See the recipe card for full information on ingredients and quantities.
HOW DO YOU MAKE STEAK AND KIDNEY PUDDING?
- Cook the pudding:
Step 1: Preheat the oven to 170c
Step 2: Rinse and pat dry the kidneys. Cut them in half, cut out the cores and then cut into pieces.
Step 3: Divide the flour between 2 bags and season with salt and pepper.
Put the steak in 1 bag and the kidney in another. Shake the bags well that’s coat in the seasoned flour.
Step 4: Heat a little oil in a large pan fry the meat in batches adding more oil if needed.
Remove the browned meat and put it into an oven proof pan.
Step 5: Add some more oil and fry the onions over a low heat until softened.
Step 6: Deglaze the frying pan with the wine, bring it to the boil, scraping up all the bits from the bottom of the frying pan.
Then pour in the stock, herbs and tomato purée over the meat and onions and stir well.
Step 7: Put the pan on the hob and bring it to the boil. Remove a couple of ladleful of the gravy and reserve.
Put a lid on and oven cook for about 2 hours . If preferred cook on the hob for same length of time.
Step 8: After 2 hours put on the hob or turn up the heat to thicken the gravy.
You can cook this for 6 – 8 hours in a slow cooker or for 35 minutes in a pressure cooker.
- Make the crust:
Step 1: Put the flour , salt and suet in a large bowl. Stir in just enough COLD water to make a soft pastry.
Step 2: Knead the pastry on a flat surface. Roll put the pastry to about anything thick about the size of a dinner plate. Line the bowl with the pastry.
Step 3: Remove the bay leaves from the mix and pour it into the pastry lined bowl.
Step 4: Roll put the reserved pastry to make a lid. Place it over the pudding and seal with water, pressing the edges well to seal.
Step 5: Cover the pudding with a large pleated circle of baking paper.
Make a pleat in the paper to allow expansion. Do the same with a circle of tin foil. Tie both tightly with string
Step 6: Put the pudding on an upturned saucer in a large pan. Add enough boiled water to come halfway up the sides of the basin.
Step 7: Cover the pan with a lid and and cook on a medium heat for 1 hours, adding more water if needed.
Step 8: Let the pudding stand for 5 minutes before serving, heat up the remaining gravy to serve with it.
RECIPE NOTES AND HELPFUL TIPS:
Season the meat well with salt and pepper before cooking.
Seal the edges of the pastry well to prevent any leaks during steaming.
Allow the pudding to rest for a few minutes after steaming before serving. This helps the flavors meld and the pastry to set.
NUTRITIONAL INFORMATION:
Yield: 4 | Estimate the nutritional information for each serving:
Calories: 905kcal | Total Fat: 45g | Cholesterol: 55mg | Sodium: 1497mg | Total Carbohydrates: 65g | Sugar: 43g | Protein: 40g | Calcium: 109mg | Iron: 1.3mg | Potassium: 106mg | Fiber: 1g | Vitamin A: 289IU | Vitamin C: 10mg
FREQUENTLY ASKED QUESTIONS (FQAs):
1. Can I use pre-packaged pastry for this Steak And Kidney Pudding?
While you can use pre-packaged pastry, making a traditional suet pastry from scratch is recommended for an authentic flavor and texture.
2. Can I substitute kidney with another ingredient in this Steak And Kidney Pudding?
If you’re not a fan of kidney, you can make a steak and mushroom pudding or use other ingredients that suit your taste.
3. How to steam the Steak And Kidney Pudding?
Place the filled pudding basin on a trivet inside a large pot. Add enough boiling water to the pot to reach halfway up the sides of the basin. Cover the pot and steam according to the recipe.
4. How should I reheat the leftovers?
To reheat leftover pudding, you can steam it again for a shorter time or slice and warm in the oven. Ensure it’s heated through.
5. What are some serving suggestions for Steak And Kidney Pudding?
Serve the steak and kidney pudding with mashed potatoes and green vegetables for a complete and traditional British meal.
Let’s Make This Classic Steak And Kidney Pudding!
And there you have it – this easy, yummy Steak And Kidney Pudding is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
Classic Steak And Kidney Pudding
Print ThisIngredients
- >>>For the pudding:
- 4 lambs kidneys
- 700g braising steak, cut into cubes
- 1 onion, diced
- 1 tbsp tomato puree
- 3 tbsp plain flour
- 4-5 tbsp vegetable/sunflower oil
- Salt and pepper
- 1-2 bay leaves
- A few sprigs of thyme
- 200ml red wine
- 500ml beef stock
- >>>For the pastry:
- 350g self-raising flour
- 175g beef suet
- ½ tbsp sea salt
- Cold water to bind
- A little butter to grease the bowl
Instructions
- Cook the pudding:
Step 1: Preheat the oven to 170c
Step 2: Rinse and pat dry the kidneys. Cut them in half, cut out the cores and then cut into pieces.
Step 3: Divide the flour between 2 bags and season with salt and pepper.
Put the steak in 1 bag and the kidney in another. Shake the bags well that’s coat in the seasoned flour.
Step 4: Heat a little oil in a large pan fry the meat in batches adding more oil if needed.
Remove the browned meat and put it into an oven proof pan.
Step 5: Add some more oil and fry the onions over a low heat until softened.
Step 6: Deglaze the frying pan with the wine, bring it to the boil, scraping up all the bits from the bottom of the frying pan.
Then pour in the stock, herbs and tomato purée over the meat and onions and stir well.
Step 7: Put the pan on the hob and bring it to the boil. Remove a couple of ladleful of the gravy and reserve.
Put a lid on and oven cook for about 2 hours . If preferred cook on the hob for same length of time.
Step 8: After 2 hours put on the hob or turn up the heat to thicken the gravy.
You can cook this for 6 – 8 hours in a slow cooker or for 35 minutes in a pressure cooker.
- Make the crust:
Step 1: Put the flour , salt and suet in a large bowl. Stir in just enough COLD water to make a soft pastry.
Step 2: Knead the pastry on a flat surface. Roll put the pastry to about anything thick about the size of a dinner plate. Line the bowl with the pastry.
Step 3: Remove the bay leaves from the mix and pour it into the pastry lined bowl.
Step 4: Roll put the reserved pastry to make a lid. Place it over the pudding and seal with water, pressing the edges well to seal.
Step 5: Cover the pudding with a large pleated circle of baking paper.
Make a pleat in the paper to allow expansion. Do the same with a circle of tin foil. Tie both tightly with string
Step 6: Put the pudding on an upturned saucer in a large pan. Add enough boiled water to come halfway up the sides of the basin.
Step 7: Cover the pan with a lid and and cook on a medium heat for 1 hours, adding more water if needed.
Step 8: Let the pudding stand for 5 minutes before serving, heat up the remaining gravy to serve with it.
