The Timeless Steak and Kidney Pudding Recipe: Rich & Hearty Joy

Hearty british culinary traditions shine through this steak and kidney pudding, a robust dish that warms stomachs and souls.

Generations of home cooks have perfected this classic comfort meal.

Rich beef and tender kidney create a deeply satisfying flavor profile that feels like a warm embrace.

Suet pastry encases succulent meat chunks, steaming with aromatic herbs and savory seasonings.

My grandmother’s handwritten recipe whispers stories of hearty countryside kitchens and winter gatherings.

Regional techniques blend with time-honored cooking methods to produce an authentic, soul-nourishing experience.

You’ll love how this pudding brings traditional english cooking to your own kitchen with minimal fuss and maximum flavor.

How To Store James Martin Steak And Kidney Pudding Right

• Store leftover pudding in an airtight container for up to 3 days. Ensure it cools completely before sealing to prevent condensation.
• Wrap individual portions tightly in plastic wrap, then aluminum foil. Freeze for up to 1 month. Label with date and contents.
• Place a single portion on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat in 30-second intervals, stirring between each, until steaming hot.
• Preheat oven to 350°F. Place pudding in an oven-safe dish, cover with foil to prevent drying. Warm for 15-20 minutes, checking periodically to ensure even heating.

James Martin Steak And Kidney Pudding FAQs

• What are the traditional ingredients for steak and kidney pudding?

The classic recipe includes beef steak, beef kidney, onions, beef stock, and suet pastry, which are quintessential British ingredients that create a rich, hearty dish.

• Is beef kidney necessary for the recipe?

Beef kidney adds a distinctive flavor and is traditional, but you can substitute with extra steak or mushrooms if you’re not comfortable with offal or have dietary preferences.

• What type of meat works best for this pudding?

Chuck steak or braising steak are ideal because they become tender during the long, slow cooking process and have enough fat content to remain juicy and flavorful.

Why James Martin Steak And Kidney Pudding Is So Hearty

• Craft Traditional Comfort: Dive into a classic British dish that brings generations of culinary heritage to your dining table, offering a hearty and nostalgic meal.
• Master Complex Cooking Technique: Challenge your kitchen skills by creating a traditional steamed pudding that requires patience and precision, perfect for adventurous home cooks.
• Robust Flavor Development: Slow-cooking method transforms simple ingredients into a rich, deeply flavored stew encased in a tender pastry, creating an incredibly satisfying meal.
• Versatile Serving Option: Enjoy this pudding as a warming main course paired with creamy mashed potatoes or fresh green vegetables, making it ideal for family dinners or special gatherings.

Ingredients Needed For James Martin Steak And Kidney Pudding

• Steak: A classic cut of beef that provides rich, hearty flavor for the pudding.
• Kidney: Adds a distinctive, robust taste that complements the steak perfectly.

• Vegetables, Flour, Wine, Stock, Herbs: Essential ingredients that create a flavorful and thick stew base for the pudding.

• Pastry Ingredients: Combine to form a traditional suet pastry that creates a soft, comforting wrapper for the savory filling.
• Greaseproof Paper, String: Important for sealing and steaming the pudding to maintain its shape and moisture.

Steps To Make James Martin Steak And Kidney Pudding

Step 1: Prepare Savory Filling

• Diced onions
• Chopped carrots
• Chopped celery
• Flour
• Red wine
• Beef stock
• Fresh thyme
• Fresh rosemary

Stir thoroughly and let the mixture simmer gently for one hour. The filling should become thick and deeply flavored. Remove from heat and allow to cool completely.

Step 2: Create Suet Pastry

Combine flour, salt, and suet in a mixing bowl. Gradually add cold water and mix until a soft, slightly sticky dough forms. Cover and let the pastry rest for half an hour at room temperature.

Step 3: Assemble Pudding

Generously grease a traditional pudding basin with butter. Roll out the pastry and carefully line the basin, ensuring complete coverage. Spoon the cooled meat mixture into the pastry-lined basin. Cover the top with a pastry lid, sealing the edges firmly.

Step 4: Wrap and Prepare

Cover the pudding basin with greaseproof paper and secure tightly with kitchen string. Create a pleated fold in the paper to allow expansion during steaming.

Step 5: Steam the Pudding

Place the pudding basin in a large steamer or pot with simmering water. Ensure water comes halfway up the basin. Cover and steam for two hours, checking water levels periodically and topping up as needed.

Step 6: Serve and Enjoy

Carefully remove the pudding from the steamer. Turn out onto a serving plate. Slice and serve immediately with creamy mashed potatoes or steamed green vegetables.

Pro Tips For James Martin Steak And Kidney Pudding

• Seal Tightly: Wrap the pudding basin securely with greaseproof paper and string to prevent water from seeping in during steaming.
• Rest Dough Wisely: Allow pastry dough to rest for 30 minutes to improve texture and make it easier to handle.
• Choose Quality Meat: Select fresh kidney and steak from a trusted butcher for the best flavor and tenderness.
• Control Moisture: Keep water level consistent while steaming to ensure even cooking and prevent the pudding from drying out.
• Enhance Flavor Depth: Simmer meat and vegetables slowly to develop rich, complex taste throughout the dish.

Tasty Variations For James Martin Steak And Kidney Pudding

• Vegetarian Kidney Pudding: Replace kidney and steak with portobello mushrooms and seitan, creating a plant-based version with similar rich texture and umami flavor.
• Gluten-Free Adaptation: Use gluten-free flour blend for pastry and replace wheat flour with cornstarch or rice flour for thickening stew, ensuring celiac-friendly preparation.
• Low-Carb Shepherd's Style: Swap traditional pastry with thin cabbage leaves as wrapper, reducing carbohydrates while maintaining classic pudding structure and hearty filling.
• Mediterranean Inspired Version: Incorporate lamb instead of beef, add rosemary, oregano, and replace wine with red wine vinegar for a Greek-inspired interpretation of the traditional British dish.

What To Serve With James Martin Steak And Kidney Pudding

• Pair Robust Red Wine: Select a full-bodied Cabernet Sauvignon or Syrah to complement the rich, hearty meat flavors and cut through the pudding's dense texture.
• Serve Classic British Sides: Accompany the pudding with creamy mashed potatoes and steamed green peas for a traditional and balanced meal that enhances the dish's savory profile.
• Create Tangy Condiment Match: Add a sharp, homemade Cumberland sauce or classic English mustard to provide a zesty contrast against the pudding's deep, meaty undertones.
• Select Rustic Bread Pairing: Offer crusty sourdough or hearty whole wheat bread to soak up the delicious gravy and provide a delightful textural counterpoint to the soft pudding.

Nostalgic Steak and Kidney Pudding Recipe

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4.8 from 17 reviews

• Total Time: 3 hours 30 minutes
• Yield: 4 1x

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Description

Hearty British classic Steak and Kidney Pudding delivers rich, comforting flavors from traditional British cuisine. Suet pastry envelops tender meat, creating a warming dish that connects you with generations of home cooking.

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Ingredients

Scale 1x2x3x

Meat:

• 675 grams (1.5 pounds) beef topside, cubed
• 350 grams (12.3 ounces) beef kidney, cubed

Vegetables and Seasonings:

• 1 onion, chopped
• 2 carrots, sliced
• 1 bay leaf
• 1 tablespoon tomato puree
• Handful flat-leaf parsley
• Salt and pepper

Liquids and Dry Ingredients:

• 25 grams (0.9 ounces) beef drippings
• 25 grams (0.9 ounces) flour
• 300 milliliters (10.1 fluid ounces) beef stock
• 150 milliliters (5.1 fluid ounces) red wine

Pastry:

• 280 grams (9.9 ounces) self-raising flour
• 12 teaspoons baking powder
• Pinch salt
• 140 grams (4.9 ounces) beef suet
• 23 tablespoons cold water
• 3 tablespoons butter for greasing

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Instructions

1. Sear meat and kidney in rendered fat until golden brown, developing rich caramelized flavors.
2. Incorporate chopped vegetables, dust with flour, then deglaze with wine and supplement with savory stock and aromatic herbs.
3. Gently simmer the mixture for approximately one hour until meat becomes tender, then allow to cool completely.
4. Prepare suet pastry by combining ingredients into a cohesive, slightly tacky dough and let rest to allow gluten to relax.
5. Generously grease a pudding basin, then carefully line with rolled pastry, ensuring complete coverage of bottom and sides.
6. Transfer cooled meat mixture into pastry-lined basin, spreading evenly to create uniform filling.
7. Create a pastry lid, sealing edges meticulously to prevent liquid penetration during steaming.
8. Wrap entire pudding basin with greaseproof paper and secure tightly with kitchen twine.
9. Position in a steamer, maintaining consistent water level at medium-high heat for two hours.
10. Periodically check water volume, replenishing as necessary to prevent basin from becoming dry.
11. Once steaming completes, carefully invert pudding onto serving plate.
12. Serve immediately alongside creamy mashed potatoes or verdant seasonal vegetables for a traditional British comfort meal.

Notes

• Enhance meat tenderness by slowly braising the steak and kidney in low heat, allowing connective tissues to break down naturally.
• Substitute kidney with mushrooms for a vegetarian-friendly version that maintains the rich, earthy flavor profile of the original dish.
• Use suet pastry at room temperature for the most delicate, flaky texture that perfectly complements the hearty meat filling.
• Consider making extra filling to freeze, as this stew-like base develops even deeper flavors when prepared in advance and reheated.

• Prep Time: 30 minutes
• Cook Time: 3 hours
• Category: Lunch, Dinner
• Method: Steaming
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 557 kcal
• Sugar: 3 g
• Sodium: 380 mg
• Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 19 g
• Trans Fat: 0.5 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 130 mg