Steak and kidney pudding

A traditional British delight, this suet pastry is filled with succulent steak and kidney, all enveloped in a rich, savoury gravy. Steak and kidney pudding is the perfect filling, flavourful meal, and we’ve taken inspiration from The Hairy Bikers to get the recipe just right.

Ingredients

• 3 fresh lambs’ kidneys
• 700g braising steak , trimmed, cut into 2.5cm/1in cubes
• 3 tbsp plain flour
• salt and ground black pepper
• 4-5 tbsp oil
• 1 medium onion, halved and sliced
• 200ml red wine
• 4-5 sprigs fresh tyme
• 1 fresh bay leaf
• 500ml beef stock
• 1 tbsp tomato puree

Ingredients for the suet pastry

• 350g raising flour 
• 175g shredded suet
• ½ tsp fine sea salt 
• butter, for greasing

Method

1. Preheat the oven to 170ºC
2. Rinse the kidneys under water and pat dry with kitchen towel. Cut the kidneys into roughly 1.5cm pieces.
3. Place the cubes of steak into a plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground black pepper. Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated in the seasoned flour.
4. Heat two tablespoons of the oil in a large frying pan and fry the steak, in batches, over a medium heat, adding extra oil as needed, until the steak is well-browned all over. Remove the steak from the frying pan with a spoon and transfer to a flameproof casserole.
5. Return the frying pan to the heat and repeat the process with the kidney chunks, frying on both sides until well-browned. Remove the kidneys from the frying pan with a spoon and transfer to the casserole.
6. Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a low heat, stirring often until softened. Stir the cooked onion into the casserole together with the beef and kidneys.
7. Deglaze the frying pan with the wine, bringing it to the boil while stirring to lift all the browned bits from the bottom of the pan. Pour the mixture immediately over the beef, kidneys and onion.
8. Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock and tomato purée.
9. Bring the beef mixture to a boil. Take three ladlefuls of the sauce and transfer them to a small pan. Set aside to cool, then refrigerate for later use as gravy.
10. Cover the casserole and transfer to the oven to cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking).
11. Return the casserole to the hob and simmer the mixture for 2-3 minutes. When the sauce is thick enough, remove from the heat and leave to cool down.
12. Meanwhile, for the suet pastry, put the flour, suet and salt into a large bowl and mix until well combined.
13. Stir in enough water to make a soft dough – you’ll probably need around 300ml of water. Turn out the dough onto a floured surface and bring it together to form a ball. Knead the dough lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry into a rough 5cm circle (the size of an average dinner plate). It should be about 1cm thick.
14. Butter a 1.5 litre pudding basin and line it with the pastry. The pastry should reach 1cm above the top of the dish. Press the pastry against the sides of the basin and trim neatly.
15. Spoon the steak and kidney mixture into the pastry-lined pudding basin. Brush the rim of the pastry with water. Roll the remaining pastry into a circle just large enough to sit on top of the pudding dish and place it over the filling. Trim into place and press the edges together well to seal.
16. Cover the dish with a pleated circle of baking parchment, then a pleated circle of aluminium foil. Secure both with string, creating a handle by tying the excess across the top to help lift the pudding after cooking.
17. Place the pudding on an upturned saucer in a large saucepan and add enough boiling water to reach halfway up the sides. Cover and steam over medium heat for 2½ hours, adding water as needed.
18. When the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for five minutes.
19. Heat the reserved gravy on the hob, stirring, until the gravy is bubbling and heated through. Strain through a small sieve into a warmed jug.
20. Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of the pudding basin to loosen the sides of the pudding and invert it onto a deep plate. Serve in generous wedges with hot gravy.

Now craving something sweet? Why not check out our White chocolate meringue roulade recipe?