This classic British pud never falls from grace. Michelin-starred chef Martin Blunos shares his winning recipe.


  • For the suet pastry

  • 350g (12oz) self raising flour

  • 175g (6oz) suet

  • 1/4 tsp turmeric

  • salt and freshly ground black pepper

  • cold water

  • For the filling

  • 450g (1lb) chuck steak

  • 225g (8oz) ox or lambs kidney

  • 1 onion, peeled and sliced

  • 1 clove garlic, peeled and crushed to a paste

  • 50ml (2floz) red wine

  • 1 tbsp parsley, chopped

  • 1 bay leaf

  • 1 tsp worcestershire sauce

  • 2 tbsp plain flour

  • salt and freshly ground black pepper

  • cold water


  • For the suet pastry:

  • 1.

    Butter a 2 pint pudding basin, and line the base with a disc of baking parchment.

  • 2.

    Put the suet into a mixing bowl and sieve over the turmeric and flour.

  • 3.

    Season with a little salt and pepper.

  • 4.

    Slowly add water until you have a not to firm dough.

  • 5.

    Take ¾ of the pastry and line the pudding basin.

  • 6.

    Roll the remaining ¼ into a disc to top the pudding.

  • For the filling:

  • 1.

    Trim and cut the steak and kidneys into even chunks (about 1/2" in size).

  • 2.

    Season and toss in the flour.

  • 3.

    Mix in the onion, garlic and parsley.

  • 4.

    Put this mix into the lined basin.

  • 5.

    Insert the bay leaf into the middle of the pudding.

  • 6.

    Pour over the claret and the Worcestershire sauce.

  • 7.

    Add enough cold water to nearly fill the pudding.

  • 8.

    Moisten the disc of pastry with water and put on top of the basin and seal well.

  • 9.

    Cover the pudding with a disc of baking parchment then two layers of pleated foil, secure well to side of basin with string.

  • 10.

    Place in steamer and cook for 4 - 5 hours.

  • 11.

    Allow to stand for 10 mins then remove foil and paper.

  • 12.

    Cover with a plate and turn out, gently removing the basin and paper disc.

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