No other British dish shows the British idiosyncrasy of calling a savory dish a pudding than a Steak and Kidney Pudding. It is not a pudding in the dessert sense of the word, but a pudding in the old-British way of talking about food.
This recipe may at first look a little daunting, but don’t be put off, it is straightforward, and all the effort well worth it as the pudding makes a fabulous lunch or dinner and is considered one of the kings of British comfort foods. Perfect on a cold winter's day. The wine is not traditional, but it enriches the gravy and adds depth to the whole dish.
Do not confuse this with a Steak and Kidney Pie; this is something entirely different.
Beware, Steak and Kidney pudding is a very filling dish but is lovely with mashed potatoes to soak up the delicious, sauce and fresh, seasonal vegetables.
- 25 g/1 oz. beef drippings (or lard or vegetable oil)
- 675 g/1 1/2 lbs beef topside (cut into 2.5cm/1-inch cubes)
- 350 g/12 oz. beef kidney (cut into 2.5cm/1-inch cubes)
- 1 onion (peeled and roughly chopped)
- 2 carrots (washed, peeled and thickly sliced)
- 25 g/1 oz. all purpose flour
- 300 ml/10 fl oz. beef stock
- 150 ml/5 fl oz. red wine
- 1 bay leaf
- 1 small handful flat leaf parsley (finely chopped)
- 1 tablespoon tomato puree
- Salt and pepper to taste
- For the pastry:
- 280 g/10 oz. self-raising flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 140 g/5 oz. beef suet (finely chopped)
- 2-3 tablespoons cold water
- 3 tablespoons butter for greasing
Preheat the oven to 180 C/350 F/Gas 4
- Heat a large casserole dish on the stove, add the dripping/lard or oil and heat until slightly smoking. Add the beef cubes and the kidney, stir well until all the meat is browned. Add the onion, carrots and stir again.
- Sprinkle the flour over the meat and vegetables and stir thoroughly.
- Add the stock, red wine, bay leaf, parsley and tomato puree. Bring to a gentle boil, then reduce the heat and cover with a lid, place in the hot oven and cook for 1 hour.
- Remove the casserole from the oven, season with salt and pepper to taste, and leave to cool.
- Make the pastry. Place the flour, baking powder, and salt in a baking bowl. Add the suet and rub into the flour. Add enough cold water to form a stiff, slightly sticky dough. Leave to rest for 30 mins.
- Grease a 2-pint pudding basin with the butter. Divide the pastry into ⅔ and ⅓ and roll the larger piece of dough into a circle large enough to line the basin plus an extra ½" border. Dust your hands with a little flour then carefully line with the dough.
- Add the meat mixture and roll the remaining dough into a circle large enough to make a lid. Wet the overhanging lip of the basin with cold water, lay the lid on top and press firmly around the edge to seal.
- Cover the basin with two circles of greaseproof paper secured with kitchen string.
- Steam over rapidly boiling water for 2 hours. Check frequently to make sure water has not boiled dry - top up with boiling water as needed.
- Remove the pudding from the steamer, remove the greaseproof paper and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||71 g|
|Saturated Fat||34 g|
|Unsaturated Fat||27 g|
|Dietary Fiber||25 g|