Steak and Kidney Pudding

A traditional British main course dish made with beef stewing steak, ox kidney, onions and mushrooms, enclosed in suet pastry and slowly steamed on the hob…. pure comfort food.

It became a classic for good reason: the earthy taste of the kidney, adds richness to the savoury flavour of the beef, and both create a delicious gravy that soaks the inside of the light, spongy suet pastry to create a delicious winter warmer.

  • Preparation Time: 15 minutes
  • Cooking Time: 3 hours 30 minutes
  • Serves: 6 people

INGREDIENTS

  • 50g butter or beef dripping
  • 900g lean stewing beef or rump steak, trimmed and cut into 2.5cm/1inch cubes.
  • 225-350g ox kidney, trimmed and cut into 2.5cm cubes
  • 1 large onion, peeled and chopped
  • 350g flat cap or Portobello mushrooms, halved and sliced
  • 25g plain flour
  • 300ml stout or brown ale
  • 300ml good, hot beef stock, home made, if preferred
  • 2 tablespoons Worcestershire or brown sauce
  • 1 sachet bouquet garni

For Pastry

  • 350g self-raising flour
  • 1 teaspoon baking powder
  • 175g shredded beef suet
  • 2 tablespoons freshly chopped flat-leaf parsley
  • 300ml ice-cold water, to mix
  • 25g butter
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METHOD

In a large casserole dish heat the butter or dripping and cook the beef and kidney for 4-5 minutes, in batches until brown on all sides. Add the onions and mushrooms (if used) and cook for 2 minutes. Sprinkle over the flour and cook for 1-2 minutes.

Add the stout, stock, Worcestershire or brown sauce and bouquet garni. Season. Bring to the boil, reduce the heat, cover and cook for 1-1½ hours until the meat is tender. Set aside to cool for 20 minutes and remove the bouquet garni.

In a large bowl sift together the flour and baking powder. Season. Add the suet and parsley and mix into the flour, add enough water to bind to a soft, pliable dough. Cover and leave to rest for about 20 minutes.

Grease a 1.3L pudding basin with the butter. Take a quarter of the pastry for the lid and set aside. Roll out the remaining pastry and line the pudding basin, leaving at least 1cm  of the pastry hanging over the edge of the basin.

Spoon the cooled meat filling into the basin and brush the edges of the pastry with water, then roll out the remaining pastry to cover the top. Place on top of the basin and press down well to seal.

Cover the basin with a double layer of greased foil or greaseproof paper, pleated in the middle (the pleats will allow the pudding to expand during cooking) and tie with string, making a little handle with extra string at each side, so you can lift the pudding out of the saucepan or steamer.

Steam the pudding on an upturned, heatproof plate or saucer in a large covered saucepan filled with hot water or a steamer for 2 hours, checking the water level regularly.

Remove the string and foil or paper. Serve the pudding either by spooning portions from the pudding basin or turn out whole onto a plate and serve with creamy mashed potatoes and peas.

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