Entree: United Kingdom – British Pub Classics – Steak and Kidney Pudding (Traditional British suet pastry pudding filled with diced beef and kidneys cooked in a rich gravy)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Additional 10 min

Total 4 hrs 10 min

Ingredients

- 1 lb (454 g) stewing beef, trimmed and diced into 1/2-inch pieces
- 8 oz (225 g) beef kidneys, trimmed, membranes removed and diced
- 2 tbsp (30 ml) vegetable oil or dripping for frying
- 1 large onion, finely chopped
- 2 tbsp (30 g) plain (all-purpose) flour, plus extra for dusting
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) beef stock
- 1/4 cup (60 ml) stout or dark ale (optional)
- 1 tsp (5 g) dried thyme
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 10 oz (285 g) self-raising flour
- 6 oz (170 g) shredded beef suet or vegetable suet
- 1/2 tsp (2.5 g) salt for pastry
- 6–8 tbsp (90–120 ml) cold water to bind pastry
- Butter for greasing the pudding basin
- Parchment paper and foil for sealing, plus string or a clean cloth for tying

Instructions

1. In a large skillet or heavy pan over medium-high heat, warm 2 tbsp (30 ml) oil. Lightly dust the diced beef and kidneys with 2 tbsp (30 g) flour. Brown the beef in batches until well seared; transfer to a bowl. Brown the kidneys briefly (they should not be overcooked), then add to the beef.
2. In the same pan, add the chopped onion and cook until softened, about 5 minutes. Stir in the tomato paste and cook 1 minute. Add Worcestershire sauce, dried thyme, 1 cup (240 ml) beef stock and 1/4 cup (60 ml) stout if using. Return the beef and kidneys to the pan, bring to a simmer, and cook gently for 10 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper. Remove from heat and cool to room temperature.
3. To make the suet pastry, mix 10 oz (285 g) self-raising flour, 6 oz (170 g) shredded suet, and 1/2 tsp (2.5 g) salt in a bowl. Gradually add cold water, 1 tbsp (15 ml) at a time, and bring together to form a soft, slightly sticky dough (about 6–8 tbsp / 90–120 ml total).
4. Grease a 2–3 pint (about 1.2–1.6 L) pudding basin with butter. Roll out two-thirds of the pastry on a lightly floured surface to line the base and sides of the basin, leaving room at the top to seal. Spoon the cooled meat filling into the lined basin, leaving about 1/2 inch (1 cm) clearance at the rim.
5. Roll out the remaining pastry into a lid and moisten the rim of the basin with a little water. Place the lid on top and press to seal, trimming any excess. Cover the top with a circle of buttered parchment paper and a circle of foil, pleating to allow expansion; tie securely with string or cover with a well-buttered cloth.
6. Place the pudding basin in a large pot. Pour boiling water into the pot to come halfway up the side of the basin. Cover the pot with a lid and steam gently for 3 to 3 1/2 hours, topping up the boiling water as necessary.
7. Remove from the pot, carefully unwrap, and let the pudding rest for 10 minutes. Unmold onto a serving plate, slice, and serve with mashed potatoes and steamed vegetables or gravy.