Steak and Kidney Pudding is a traditional British dish featuring tender chunks of steak and kidney wrapped in a rich, suet-based pastry, then steamed to perfection. This comforting, hearty dish is a classic for a reason—perfect for a cozy dinner or a special occasion.
Ingredients:
For the filling:
- 1½ pounds beef steak (such as chuck or braising steak), cubed
- 8 oz lamb or beef kidney, cleaned and chopped into bite-sized pieces
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 1½ cups beef stock (or ale for extra flavor)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons vegetable oil or beef drippings
For the suet pastry:
- 2 cups self-raising flour
- 1 cup shredded suet (beef or vegetable)
- Pinch of salt
- Cold water, as needed
For assembly:
- Butter or oil for greasing the pudding basin
Instructions:
Make the filling:
- Sear the meat:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the steak and kidney with salt and pepper, then sear in batches until browned on all sides. Remove the meat and set aside.
- Cook the onions and garlic:
- Add the remaining oil to the pan, then sauté the onions and garlic until softened, about 4-5 minutes.
- Make the gravy:
- Stir in the flour and cook for 1 minute. Gradually add the beef stock (or ale), stirring constantly until the sauce thickens. Add Worcestershire sauce, thyme, and season with salt and pepper.
- Simmer the filling:
- Return the browned steak and kidney to the pan, cover, and let it simmer gently for 30 minutes to an hour, or until the meat is tender. Remove from heat and let the filling cool slightly.
Make the suet pastry:
- Prepare the pastry dough:
- In a large bowl, mix together the self-raising flour, suet, and a pinch of salt. Gradually add cold water, a tablespoon at a time, until the dough comes together into a soft, pliable consistency.
- Roll out the dough:
- On a lightly floured surface, roll out two-thirds of the pastry into a large circle big enough to line a greased 1½ to 2-quart pudding basin. Reserve the remaining dough for the lid.
Assemble the pudding:
- Line the basin:
- Carefully line the greased pudding basin with the rolled-out pastry, leaving some excess over the edges. Gently press the dough into the basin.
- Add the filling:
- Spoon the cooled steak and kidney filling into the lined pudding basin.
- Seal the pudding:
- Roll out the remaining dough to make the lid. Moisten the edges of the dough in the basin, place the lid on top, and press the edges together to seal. Trim off any excess dough.
- Cover the pudding:
- Cover the pudding with a double layer of buttered parchment paper and aluminum foil, pleating the top to allow for expansion. Tie it securely with kitchen string.
Steam the pudding:
- Steam the pudding:
- Place the pudding basin in a large pot with a trivet or a makeshift rack to keep it off the bottom of the pot. Pour in boiling water halfway up the side of the basin. Cover the pot with a lid and steam the pudding for 3½ to 4 hours, checking occasionally to ensure the water doesn’t run dry (add more boiling water as needed).
Serve:
- Unmold and serve:
- Once cooked, carefully remove the pudding from the steamer and allow it to rest for a few minutes. Remove the string, foil, and parchment, and invert the pudding onto a serving plate.
Serve this hearty and comforting Steak and Kidney Pudding with steamed vegetables and mashed potatoes for a traditional British meal. Enjoy!
