Steak & Kidney Pudding - The Best Traditional Easy Recipe

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How to easily make a delicious steak & kidney pudding.

Recipe:
Serves 4-6
Time 4 hours

Ingredients:
1 1/2 lbs stewing steak (shin used here)
1/4 lb. beef kidney
1 large chopped onion
2 level tbsp of seasoned flour
1 oz butter (for greasing basin)
worcestershire sauce
salt
pepper

For the suet pastry crust:
8 oz self raising flour
1/2 level tsp salt
4 oz shredded suet
1/4 pint cold water (approx.)

Greaseproof paper & string
2 1/2 pint pudding basin


Sift the flour and salt into a bowl. Add the suet, then stir in the water with a blunt knife to form a dough.
Turn out onto a floured board, sprinkle with flour and knead the dough lightly. Shape into a ball, place on a plate and leave to rest for 15 minutes while the filling is prepared.

Trim any fat or gristle off the beef, then cut into 1/2 inch pieces. Remove white cores from kidneys and cut into 1/2 inch pieces. Peel and finely chop the onion. Coat the steak and kidney in the flour seasoned with salt and pepper. Mix in the onion.

Take 3/4 of the pastry (the rest is for the top) and roll out into a circle 1/2 inch thick. Grease the pudding bowl well with the butter. Fit the pastry to the bottom and sides. Press down firmly. Spoon in the meat mixture and season with salt and pepper. Add a splash of worcestershire sauce, then pour over enough cold water to come three quarters up the sides of the basin.

Roll out the remaining pastry to form a circle to fit the top of the basin. Damp the edges of the pastry around the top. Cover with pastry top and pinch to seal.

Cover the top of the basin with 2 layers of buttered greaseproof paper with a large pleat down the centre to allow the pudding to rise. Secure with string and make a handle.

Put the basin in a large saucepan on an upside down saucer (to stop the pudding burning) and pour boiling water around the basin until it comes 1/3 of the way up the side.

Cover and steam briskly for 3-4 hours (this one was cooked for 4) topping up with boiling water every so often.

Serve with boiled potatoes and peas for a hearty, warming British classic.

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Category:

Howto & Style

Tags:

• steak
• kidney
• pudding
• pie
• traditional
• great
• british
• food
• how
• to
• cook
• easy
• recipe
• make

[pipfowler01]

Hi manskills,

I went ahead and made this as directed, but it was a little dry. Can you tell me exactly how much water to add to the pudding before putting on the pastry lid.

Cheers, Pip Fowler

[manskils]

@pipfowler01

Sorry to hear that, Pip. If you click "show more" under the video, the whole written recipe is there. As the text says, you need to pour enough water in to come about 3/4 of the way up the inside of the basin. That should sort it out.

[dengeist]

What can I substitute for suet?

[manskils]

@dengeist

If you are a vegetarian, you can use vegetarian suet.

[Liamdrum1]

Wow! Love the food, the video and the music ! its all superb and easy to follow! Could i ask the name of the music please ?

- Liam.

[manskils]

sure, it's called 'The Shiek of Araby'.

[Foodfatale]

yummingtons

[fatcat2939]

Oh how I miss. I can't find beef kidney in this part of the world.

[fatcat2939]

@robert140602 LOL....

[dogloverNV]

Thanks for not using the metric system! Very helpful. :)

[seanviv2]

yum...

[rich0292]

@seanviv2 Questions like that were made for wikipedia :)

[robert140602]

@1000rocanroles We aint half good at sinking cruisers though,eh?

Fuck off you wanker.

Greetings from the Royal Navy :)

[robert140602]

@manskils Why would a vegetarian eat a steak and kidney pudding?

[Cutchswife]

@1000rocanroles There is nothing wrong with English food.If you don't like English food piss off and watch something Argentinian like filling yourselves full of steak and pork