Steak and Kidney Pudding
Dive into the comforting, savory depths of Steak and Kidney Pudding, a classic British dish that combines tender beef, rich lamb kidney, and a luscious, herb-infused gravy encased in a buttery, suet pastry crust. Perfectly seasoned with thyme and a hint of black pepper, this hearty pudding is steamed to perfection, resulting in a beautifully tender and moist exterior that gives way to a flavorful, meaty filling. With its golden crust and melt-in-your-mouth texture, this traditional recipe is the ultimate homage to UK comfort food. Served piping hot with creamy mashed potatoes and steamed vegetables, it’s a timeless winter warmer that’s sure to satisfy. Whether you’re rediscovering a classic or trying it for the first time, this dish promises rich flavors and an authentic dining experience.
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Recipe Information
Ingredients
- 225 grams Beef suet
- 350 grams Self-raising flour
- 150 milliliters Cold water
- 400 grams Beef steak, diced
- 200 grams Lamb kidney, diced
- 1 medium Onion, finely chopped
- 300 milliliters Beef stock
- 2 tablespoons All-purpose flour
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Butter or lard, for greasing
Instructions
To make the suet crust, mix the self-raising flour and beef suet together in a large bowl. Gradually add the cold water, mixing until a firm but pliable dough forms. Wrap in cling film and chill for 30 minutes.
In a large skillet or frying pan, heat a little oil and sauté the onions until soft and translucent.
Toss the diced steak and lamb kidney in the all-purpose flour, salt, and pepper. Add to the pan and brown the meat on all sides.
Once browned, stir in the dried thyme and beef stock. Reduce the heat and let it simmer gently for 10 minutes. Set aside to cool slightly.
Grease a 1.2-liter (2-pint) pudding basin with butter or lard. Roll out two-thirds of the suet dough on a floured surface to about 5mm thick and use it to line the basin, leaving a slight overhang at the top.
Fill the basin with the steak and kidney mixture, ensuring the meat and gravy are evenly distributed.
Roll out the remaining one-third of the suet dough to form a lid. Moisten the edges of the dough lining the basin, then place the lid on top. Press the edges together to seal and trim any excess dough.
Cover the pudding with a layer of greased parchment paper and then a layer of aluminum foil. Tie securely with kitchen string to seal.
Place the pudding basin in a large pot and pour in enough boiling water to come halfway up the sides of the basin. Cover the pot with a tight-fitting lid and steam the pudding gently for 3 hours, topping up with boiling water as needed.
Once cooked, carefully remove the basin from the pot. Allow the pudding to rest for 5 minutes before turning it out onto a serving plate. Serve hot with mashed potatoes and steamed vegetables.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 101% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.3 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
