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