How To make Steak& Kidney Pudding

Steak & Kidney Pudding How-to Demo

A demonstration video showing you how to reheat our Steak & Kidney Pudding.

British Steak Pudding ????????????

Classic British comfort food ????
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Steak puddings and steak & kidney puddings are classic British savoury steamed suet puddings.

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Steak & Kidney Pudding

Steak & Kidney Pudding
My neighbour Doris aged 80 taught me some old English recipes that her mum and grandma used to make. You cannot buy these large family sized puds in the shops so she makes them at home. This is warming delicious comforting and filling.
Ingredients
12 Tbls of Self raising flour
6 Tbls Suet
1 Tbls plain flour
1 Tsp of butter or Marge to line bowl
1 Tbls butter to brown the meats
Pinch of salt and Good pinch of pepper
500g cubed beef
2 lambs kidneys (Optional)
1 medium onion chopped
String - grease proof paper - foil - large tea towel -

Method
The pastry
* Mix 6 tablespoons of suet I used Atora Veg Suet with a few spoons of cold water to form a dough. Roll out 2/3rds keep the rest for the lid
* Grease a bowl with butter or margarine
* Line the bowl with the rolled out pastry
The Meat Filling
• Sprinkle flour over meat - Heat Tbls butter and add the meat stir well till meat is coated and slightly browned - not crispy - just sealed
• Place 500g cubed beef with a chopped onion in a pan or pressure cooker. If you like kidneys add 2 chopped lambs kidneys then cook until meats tender then stir in 1 heaped tablespoon of gravy powder I used bisto
•. Let the meat cool and pour it into the lined pastry bowl
• Roll out the remaining dough and place it on top to cover well. Pinch edges to seal the pudding.
• Wrap the pud in grease proof paper then foil or as in the olden days wrap in a cotton cloth. Either way the wrapping is to prevent water getting into the bowl.
• Place the bowl in a steamer if you have one if not place in a pan with a metal bowl inside so the pud bowl rests on this.
• Fill halfway with boiling water then simmer for 1 hour.
• After an hour unwrap the pud and turn upside down onto a plate.
• Enjoy with mashed potatoes boiled carrots and greens and gravy. The pud will have gravy inside but I always make extra to pour on.
• This is a very filling meal so you may only need one veg with it.

Steak and Kidney Suet Pudding

Possibly the best plate of British food ever invented. Perfect for a cold evening when you just need something warm and filling!

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Steak and Kidney Pudding | Rag Pudding

Steak and kidney pudding is a classic British dish that is not often seen these days. A steak and kidney pudding consists of a suet pastry crust enclosing a rich and savoury filling of steak, kidney and thick gravy. It is absolute comfort food. The pudding is traditionally steamed for quite a long time, which may be why it's not so popular. Rag pudding comes from Oldham, just outside Manchester. It's the same idea, steak and kidney (or sometimes minced beef and onion) wrapped in suet crust pastry, but a rag pudding is cooked in a cloth rather than a bowl or basin. It's this cloth, or rag, that gives it its name. Both variations are delicious, and well worth giving a try.

The written recipe for steak and kidney pudding is here:

And the written recipe for rag pudding is here:

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Steak & Kidney Pudding - The Best Traditional Easy Recipe

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How to easily make a delicious steak & kidney pudding.

Recipe:
Serves 4-6
Time 4 hours

Ingredients:
1 1/2 lbs stewing steak (shin used here)
1/4 lb. beef kidney
1 large chopped onion
2 level tbsp of seasoned flour
1 oz butter (for greasing basin)
worcestershire sauce
salt
pepper

For the suet pastry crust:
8 oz self raising flour
1/2 level tsp salt
4 oz shredded suet
1/4 pint cold water (approx.)

Greaseproof paper & string
2 1/2 pint pudding basin


Sift the flour and salt into a bowl. Add the suet, then stir in the water with a blunt knife to form a dough.
Turn out onto a floured board, sprinkle with flour and knead the dough lightly. Shape into a ball, place on a plate and leave to rest for 15 minutes while the filling is prepared.

Trim any fat or gristle off the beef, then cut into 1/2 inch pieces. Remove white cores from kidneys and cut into 1/2 inch pieces. Peel and finely chop the onion. Coat the steak and kidney in the flour seasoned with salt and pepper. Mix in the onion.

Take 3/4 of the pastry (the rest is for the top) and roll out into a circle 1/2 inch thick. Grease the pudding bowl well with the butter. Fit the pastry to the bottom and sides. Press down firmly. Spoon in the meat mixture and season with salt and pepper. Add a splash of worcestershire sauce, then pour over enough cold water to come three quarters up the sides of the basin.

Roll out the remaining pastry to form a circle to fit the top of the basin. Damp the edges of the pastry around the top. Cover with pastry top and pinch to seal.

Cover the top of the basin with 2 layers of buttered greaseproof paper with a large pleat down the centre to allow the pudding to rise. Secure with string and make a handle.

Put the basin in a large saucepan on an upside down saucer (to stop the pudding burning) and pour boiling water around the basin until it comes 1/3 of the way up the side.

Cover and steam briskly for 3-4 hours (this one was cooked for 4) topping up with boiling water every so often.

Serve with boiled potatoes and peas for a hearty, warming British classic.

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