Steak and Kidney Pudding

A suet crust pudding steamed until soft, filled with beef and kidney in a rich gravy.

TIME BREAKDOWN
Prep: 40 min
Cook: 4h
Total: 4 hours 40 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Hard

Ingredients

  • 300g self-raising flour
  • 150g shredded beef suet
  • 1/2 tsp salt
  • Around 150ml cold water
  • 600g braising steak, diced
  • 200g ox kidney, trimmed and diced
  • 2 tbsp plain flour, seasoned
  • 1 onion, chopped
  • 150g mushrooms, sliced
  • 1 tbsp Worcestershire sauce
  • 300ml beef stock
  • Salt and black pepper to taste

Method

  1. Toss the steak and kidney in the seasoned flour, then mix with the onion, mushrooms, Worcestershire sauce and pepper.

  2. Mix the flour, suet and salt, and add enough water to form a soft dough. Reserve a quarter for the lid.

  3. Grease a 1.5 litre pudding basin. Roll out the larger piece and line the basin, leaving an overhang.

  4. Fill with the meat mixture and pour in the stock to come three quarters of the way up.

  5. Roll out the lid, dampen the edge, and seal on top, trimming the excess.

  6. Cover with a pleated layer of greaseproof paper and foil and tie with string.

  7. Steam over simmering water for 4 hours, topping up the water as needed.

  8. Turn out or serve straight from the basin with cabbage.