How to Prepare a Steak and Kidney Pudding

This traditional steak and kidney pudding is hearty and comforting, perfect for a satisfying meal for four people.

Ingredients

For the Filling:

• 500 grams beef steak, cut into cubes (such as chuck or skirt steak)
• 250 grams beef kidney, cleaned and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 200 grams mushrooms, sliced
• 2 tablespoons all-purpose flour
• 400 ml beef stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• 2 tablespoons vegetable oil

For the Pudding Dough:

• 300 grams self-raising flour
• 150 grams suet (vegetable or beef suet)
• Pinch of salt
• Cold water, to bind (approximately 150-200 ml)

Preparation

1. Prepare the Filling:

1. Heat the vegetable oil in a large skillet or pan over medium-high heat.
2. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
3. Add the beef steak and kidney pieces to the skillet. Cook until browned on all sides, about 5-7 minutes.
4. Sprinkle the flour over the meat and stir well to coat.
5. Stir in the carrots, celery, and mushrooms.
6. Pour in the beef stock and Worcestershire sauce. Stir in the tomato paste.
7. Season with salt and pepper to taste.
8. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1.5 to 2 hours, or until the meat is tender and the sauce has thickened. Stir occasionally.

2. Prepare the Pudding Dough:

1. In a large mixing bowl, sift the self-raising flour and salt together.
2. Add the suet and mix well until the mixture resembles breadcrumbs.
3. Gradually add cold water, a little at a time, and mix with a fork or your hands until the dough comes together and forms a soft, but not sticky, ball.

3. Assemble and Cook the Pudding:

1. Lightly grease a 1.5 liter pudding basin or heatproof bowl.
2. Roll out two-thirds of the pudding dough on a lightly floured surface to about 1/2 cm thickness. Use it to line the pudding basin, leaving some dough hanging over the edges.
3. Fill the lined basin with the cooked steak and kidney filling.
4. Roll out the remaining dough to make a lid for the pudding. Place it over the filling.
5. Trim the excess dough from around the edges and press the edges together to seal. You can crimp the edges with a fork for decoration.
6. Cover the pudding basin with a double layer of pleated greaseproof paper or foil, securing it tightly with kitchen twine.
7. Place the pudding basin in a large pot and pour in enough boiling water to come halfway up the sides of the basin.
8. Cover the pot with a lid and steam the pudding over low heat for 2.5 to 3 hours, adding more boiling water as needed to maintain the water level.

4. Serve:

1. Carefully remove the pudding basin from the pot.
2. Remove the paper or foil cover.
3. Place a large plate upside down over the pudding basin and invert to release the pudding onto the plate.
4. Serve slices of the steak and kidney pudding with mashed potatoes, peas, and extra gravy, if desired.