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Steak and Kidney Pudding
85% authentic · British
A traditional steamed suet pudding, offering a different texture and flavor profile to the baked pie, with a dense, moist suet crust encasing the rich steak and kidney filling.
Ingredients
- Beef steak (shin or chuck)400g
- Lamb kidney200g
- Onion1 large
- Beef suet (shredded)200g
- Self-raising flour200g
- Beef broth400ml
- Worcestershire sauce1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Cut steak into 1.5cm cubes. Trim and dice the lamb kidney.
- 2
Peel and finely chop the onion.
- 3
In a bowl, mix the shredded suet, self-raising flour, salt, and pepper. Gradually add about 100ml of cold water to form a soft dough. Knead lightly.
- 4
Grease a 1.5-liter pudding basin. Line the basin with two-thirds of the suet dough, pressing it firmly against the sides and base.
- 5
In a separate bowl, mix the steak, kidney, and onion. Season with salt and pepper. Stir in the beef broth and Worcestershire sauce.
- 6
Spoon the filling into the dough-lined basin.
- 7
Cover the filling with the remaining suet dough, sealing the edges well. Cover the basin with a greased circle of baking parchment, then a layer of foil, securing tightly with string.
- 8
Place the basin in a large saucepan. Fill the pan with boiling water to come halfway up the sides of the basin. Cover the saucepan and simmer gently for 3 hours, topping up the water as needed.
- 9
Carefully remove the basin from the pan. Remove the foil and parchment. Invert the pudding onto a serving plate.
- 10
Serve hot, with extra gravy if desired.
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