Steak and Kidney Pudding
Steamed steak & kidney pudding with suet pastry, peas, mash and gravy.

Steak and Kidney Pudding

There are few things so glorious on a cold day than a sumptuous, golden, suet pudding, filled with tender steak and kidney and oozing gravy. But there’s a reason that its harder and harder to find these days… it takes a lot of effort and care to get it right, something in short supply these days. Well, worry not, the components to this dish are quick to make, and you can do so in advance, with the main cook being in a slow cooker!

Steamed steak & kidney pudding with suet pastry, peas, mash and gravy.

Steak and Kidney Pudding

Tender steak and kidney, braised in it's own juices, encapsulated in a golden suet crust.
5 from 1 vote
Print Recipe
Prep Time 1 hr
Cook Time 8 hrs
Filling Cook Time 2 hrs
Course Main Course
Cuisine British
Servings 6
Calories 955 kcal

Equipment

  • large metal pudding basin, preferably with lid
  • heavy bottom saucepan

Ingredients
 
 

  • 1 medium onion finely chopped
  • 2 tbsp olive oil
  • 1.5 kg steak and kidney mix
  • 1 bottle real ale
  • 500 ml beef stock stock pots work well
  • 1 tbsp Worcestershire sauce
  • 250 g self-raising flour
  • 125 g beef suet
  • 2 eggs large

Instructions
 

  • Fry the onion in the oil, using the saucepan over a medium heat, until lightly golden. Add the meat and cook for 3-5 minutes, stirring, until browned all over. Add in the beer, Worcestershire sauce and the stock, season well, and lower the heat. Pop on the lid and simmer for two hours, by which time the meat should be tender. Transfer the meat and onions to a separate dish using a slotted spoon, and reduce the sauce by a third, then thicken using a little corn flour in water, or gravy granules.
  • Mix the flour and suet together, then add one egg and 1 tablespoon of cold water, and bring it together as a dough. You may need to add a bit more water if it's too dry. Wrap and chill for an hour whilst the filling continues to cook.
  • Grease the pudding basin well, and then roll out two thirds of the pastry and line the basin. Spoon in the meat, and a 4-5 tablespoons of gravy. Roll out the remaining pastry to create a lid, place over the filling and seal using the remaining beaten egg as a glue. Fold a large pleat into a circle of greaseproof paper, place on top, and then add the lid. Alternatively, use a piece of foil, pleated, and tied around the top of the basin to form a 'handle'
  • Place into the slow cooker, add a large cup of water, and cook on high for 6-8 hours. Remove from the cooker and allow to rest for 10 minutes, before turning it out onto a large plate. Serve with the gravy and freshly cooked vegetables.

Nutrition

Nutrition Facts
Steak and Kidney Pudding
Amount per Serving
Calories
955
% Daily Value*
Fat
 
62
g
95
%
Saturated Fat
 
28
g
175
%
Trans Fat
 
1
g
Cholesterol
 
221
mg
74
%
Sodium
 
349
mg
15
%
Potassium
 
954
mg
27
%
Carbohydrates
 
36
g
12
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
60
g
120
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
955
Keyword beef, Comfort food, Warming
Tried this recipe?Mention @ColyfordB or tag #colyfordbutchers!
Share on Facebook Share on Twitter