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Steak & Kidney Pudding
England’s great steamed suet pudding — hours of gentle steaming produce a pale, tender crust around beef and kidney swimming in their own rich gravy.
- Prep
- 35 min
- Cook
- 240 min
- Total
- 275 min
- Yield
- Serves 4
- Difficulty
- Involved
- Era
- Victorian
Ingredients
- Suet crust: 350g self-raising flour, 175g shredded beef suet, 1 tsp salt, 200ml cold water
- Filling: 700g braising steak, cubed; 200g ox kidney, cubed
- 2 tbsp seasoned flour; 1 onion, chopped
- 300ml beef stock; 1 tbsp Worcestershire sauce; 1 tsp mustard
Method
- Mix the flour, suet and salt; bind with cold water into a soft dough.
- Roll out two-thirds and line a well-buttered 1.2-litre pudding basin.
- Toss the steak and kidney in seasoned flour and pack into the basin with the onion.
- Mix the stock, Worcestershire sauce and mustard; pour in to just below the rim.
- Lid with the remaining pastry, pleat and seal. Cover with a pleated foil lid tied with string.
- Steam over simmering water for 4 hours, topping up the pan — the crust should be pale and tender, never browned.
- Turn out carefully and serve at the table, cutting the first slice so the gravy flows. Mashed potato and cabbage alongside.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.