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Steak and Kidney Pudding


  • 25g beef dripping

  • 675g topside of beef, trimmed and cut into 2.5cm cubes

  • 350g ox kidney, trimmed and cut into 2.5cm cubes

  • 1g onion, peeled and finely chopped

  • 350g field mushrooms, peeled and cut into 5mm strips

  • 25g plain flour

  • 300ml meat stock

  • 150ml red wine

  • 1 tbsp worcester sauce

  • salt and freshly ground black pepper

  • unsalted butter for greasing

  • 1 tbsp mixed chopped fresh parsley and thyme

  • Suet pastry

  • 280g self-raising flour

  • ½ tsp baking powder

  • a pinch of salt

  • 140g chopped beef suet

  • about 2-3 tbsp iced water

  • 55g unsalted butter


  • 1.

    Preheat the oven to 180C. Heat the dripping in a casserole, add the beef and kidney and colour on all sides. Add the onion and mushrooms strips, and cook for 2 minutes. Sprinkle with plain flour, take off the heat and mix the stock, wine and Worchester sauce in well. Season with salt and pepper, then put into the oven and for 1 hour. Remove the casserole from the oven and allow to cool.

  • 2.

    To make the pastry, put the self-raising flour, baking powder and salt into a bowl and mix. Rub in the suet, then add enough iced water to bind to a fairly soft, pliable dough. Leave to rest for about 20 minutes.

  • 3.

    Butter a 1.2 litre pudding basin well, and have ready a steamer large enough to hold it, or a large saucepan with a stand in it on which the bowl can sit. Cut a circle of greaseproof paper, larger then the circumference of the top of the bowl. Make a couple of pleats in this, and grease the pleated side. Divide the pastry into ¾ and ¼ . Take the larger piece and roll it out to a circle to line the basin, with 1cm extra hanging over the edge. Gently line the pudding basin.

  • 4.

    Mix the herbs into the meat mixture, and pour this mixture into the bowl. Wet the lip of the pastry with water, then roll the remaining pastry out to cover the top. Place on top of the basin, and press down well to seal.

  • 5.

    Put the greaseproof paper, pleated and greased side down, over the pudding. This pleat allows the pudding to expand. Tie the paper on round the top of the basin, under the lip, with string, and make a handle as well, so that you can lift it in and out easily. Put the pudding in the top of the steamer over boiling water or on the stand in the saucepan, with enough boiling water to come halfway up the pudding. Put the pudding in the top of the steamer over boiling water to come halfway up the pudding. Cover, bring to the boil and cook for 2 hours. Check the water level occasionally. Serve the pudding from the bowl. Slice the top off, lift it off, and spoon out the meat juices. Serve each person a bit of the top and some of the juicy pastry from the sides.

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