Steak & Kidney Pudding

How to make a delicious Steak & Kidney pudding, easy step by step instructions from start to finish.

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Ingredients

Method

  • The Pudding Pastry:
  • 170g / 6oz Self raising flour
  • If you’re using plain or all-purpose flour, add an
  • extra 4g / 1tsp baking powder to the recipe
  • 90mls Milk, (full or half fat)
  • 30g / 1oz Butter
  • 55g / 2oz Beef suet
  • 4g / 1tsp Baking powder
  • 4g / ½tsp Salt
  • 50g / 2oz Leek (finely chopped)
  • The Beef filling:
  • 600g / 21oz Stewing or casserole beef
  • 100g / 3½oz Lamb kidney
  • I medium onion (chopped)
  • 570mls / 1pt Beef stock
  • 2tsp Corn flour/starch
  • 2 Bay leaves (optional)
  • Salt & Pepper to taste
  • 30mls / 2 tbls Olive or Vegetable oil
  • Making the steak & kidney filling:
  • To a medium size pan, that has a good fitting lid, add the oil, and heat it up, and add your onions, and fry them off, until they’re soft, and just starting to brown.
  • Now add your diced beef to the pot, but don’t add your kidney yet, they go in for the last 15 minutes or so, now stir fry beef, until it has some colour, this should take around 4 to 5 minutes.
  • Time to add your beef stock, if you don’t have any natural stock, use stock cubes instead, bring that to a steady boil.
  • Add 2 large or 3 small bay leaves, these are an optional extra.
  • Now season the recipe to your taste, I like to add a ¼tsp each of salt and black pepper.
  • Give it a good stir and place the lid on, turn the heat down to a simmer, and set your timer for 45 minutes.
  • After the first 45 minutes, you can now add your diced kidney to the pot, give it a good stir.
  • If you don’t like, or can’t get hold of kidney, just leave them out, but it does add a wonderful and unique flavour to this dish.
  • Have a quick taste to see if it needs any more seasoning, get the lid back on, and simmer for another 15 to 20 minutes.
  • After the time is up, check that your meat is tender.
  • Next step, is to ladle off half of the beef stock, this will be used to make the incredibly tasty gravy later on, remove the bay leaves.
  • Time to mix up some thickener, add 2 heaped tsp of corn flour/starch, to 40mls of cold water, and give it a good mix, this should be enough to thicken the gravy too.
  • Add a little of the thickener to the pot, and give it a good mix, add more if you think it needs it, you’re filling should now be thick enough to use as the pudding filling.
  • Now cover the pan with the lid, and allow it to completely cool off, you can make this well in advance.
  • Making the suet/pudding pastry:
  • Add the flour, baking powder, salt and butter, to a bowl, and rub them together.
  • Add the suet and leeks and mix them in.
  • Add the milk to the bowl, and cut it all together, you should now have a sticky dough.
  • Cover the bowl and let it rest for 10 minutes.
  • Grease an average size pudding basin.
  • Turn out the pastry onto a floured surface, cut off 100 grams, and set it aside for the lid.
  • Form the rest into a puck shape, and roll out a circle, 23 x 0.6cm or 9 x ¼inch
  • Cut out a small wedge and line your pudding bowl with it, staying short of the top of the bowl, as this pastry does expand quite a bit.
  • Take your now cooled meat filling, and fill the bowl just short of the pastry in the bowl.
  • Roll out the lid of the pudding, to a 11.5 x 0.6cm circle.
  • Place the lid on top of the meat filling, brush water all around the edge of the lid, and the wall of the pastry, and using a small knife fold the wall of the pastry over the lid, and blend it in, until you have a completely sealed pudding.
  • Cover the top of the bowl with parchment paper, and fasten in down with string or an elastic band.
  • Place the bowl in a steamer, and steam for 1 hour.
  • Alternatively: sit the bowl in a pan of shallow boiling water, and only cook for 30 minutes, when using this method.
  • Once the time is up, remove the paper, and carefully turn the bowl upside down on a large plate, and carefully lift off the bowl, leaving the pudding sitting on the plate.
  • Making the gravy:
  • Pour the stock that you removed from the meat earlier, into a small saucepan, bring it to a simmer, add a couple of small knobs of butter (this will give the gravy a nice glaze).
  • Mix in the rest of your cornflour from earlier, a little at a time, until you reach the required thickness.
  • Slice and serve your pudding with vegetables and mashed potatoes, and lots of that wonderful gravy.
  • Enjoy.

Equipment & products used in my kitchen and videos

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