The Heartwarming Steak and Kidney Pudding Recipe You’ll Adore

Comfort shines through this hearty steak and kidney pudding that speaks directly to traditional british cuisine.

Generations of home cooks have perfected this robust dish passed down through rural kitchens.

Tender meat wrapped in a rich, suet pastry creates a warming meal perfect for cold evenings.

Lancashire and yorkshire regions particularly treasure this classic recipe with its deep, savory flavors.

Slow-cooked ingredients meld together, promising an experience that feels like a warm embrace from your grandmother’s kitchen.

Intense meaty aromas will draw everyone around the table, eager to savor each delicious bite.

You can’t wait to experience this timeless culinary treasure that connects past and present.

FAQs For Mary Berry Steak And Kidney Pudding

• What makes this dish a traditional British comfort food?

Steak and kidney pudding is a classic British dish with roots in hearty working-class cuisine, originating from the need to create filling, nutritious meals using affordable ingredients like offal and tough meat cuts.

• Is kidney necessary for the recipe?

While kidney adds depth and traditional flavor, you can substitute with additional beef if you’re not comfortable with organ meats. The key is maintaining a rich, savory filling.

• Why use Guinness in the recipe?

Guinness adds rich, malty depth to the meat filling, tenderizing the meat and creating complex flavor layers that enhance the overall taste of the pudding.

• Can I make this dish ahead of time?

Yes, the meat filling can be prepared a day in advance and refrigerated. This actually allows flavors to develop and makes final assembly easier, making it perfect for planning ahead.

Why Mary Berry Steak And Kidney Pudding Hits The Spot

• Savor Traditional British Comfort: Dive into a classic British dish that brings warmth and nostalgia to your dining table, perfect for those craving authentic home-cooked flavors.
• Master Complex Culinary Technique: Challenge your cooking skills with this intricate pudding that requires patience, precision, and a love for traditional cooking methods.
• Impress with Gourmet Home Cooking: Create a restaurant-quality meal that showcases your culinary expertise and transforms an old-school recipe into a show-stopping dinner centerpiece.
• Celebrate Hearty Meat Lover's Delight: Indulge in a rich, flavor-packed dish that combines tender beef and kidney with a rich gravy, satisfying even the most discerning meat enthusiasts.

Mary Berry Steak And Kidney Pudding Ingredient List

• Beef: Rich, tender meat that forms the hearty base of the pudding.
• Kidney: Adds a distinctive, earthy flavor to the traditional British dish.

• Onions, Carrot, Garlic: Provide depth of flavor and aromatic base for the filling.

• Guinness, Stock: Create a rich, flavorful braising liquid for the meat.
• Tomato Paste, Sauce: Add richness and depth to the meat mixture.
• Mustard, Herbs: Enhance the overall flavor profile of the dish.
• Flour: Helps thicken the sauce and bind the filling.

• Butter: Adds richness and helps create a tender pastry crust.

• Oil, Parchment, Foil: Essential for cooking and wrapping the pudding.

How To Make Mary Berry Steak And Kidney Pudding

Step 1: Prepare Meat Mixture

• Chopped onions
• Diced carrots
• Minced garlic

• Dijon mustard
• Fresh thyme
• Guinness beer
• Beef stock

Return meat to the pan, simmer for 40 minutes until sauce thickens. Allow mixture to cool completely.

Step 2: Create Suet Pastry

Combine flour, salt, and suet in a mixing bowl. Gradually add cold water to form a soft, pliable dough. The pastry should be smooth and elastic.

Step 3: Line Pudding Basin

Generously butter a traditional pudding basin. Roll out pastry and carefully line the basin, ensuring complete coverage with extra pastry for the lid.

Step 4: Fill and Seal Pudding

Pour cooled meat mixture into pastry-lined basin. Cover with pastry lid, crimping and sealing edges tightly. Trim excess pastry.

Step 5: Wrap and Steam

Wrap basin in parchment paper and aluminum foil. Secure with kitchen twine. Place in a steamer or large pot with simmering water. Steam for 2 hours.

Step 6: Serve and Enjoy

Remove pudding from steamer. Let rest briefly. Carefully turn out onto serving plate. Slice and serve hot with mashed potatoes or seasonal vegetables.

Helpful Tips For Mary Berry Steak And Kidney Pudding

• Sealing Success: Use a tight, secure seal when covering the pudding basin to prevent water from seeping inside during steaming.
• Meat Preparation Magic: Brown meat and kidney thoroughly before simmering to develop deep, rich flavors and enhance overall taste.
• Liquid Love: Choose Guinness or a similar dark stout to add complexity and depth to the meat filling's flavor profile.
• Pastry Perfection: Ensure your pastry dough is soft and pliable, not too dry, to create a tender and delicious crust that complements the hearty filling.
• Steaming Secrets: Maintain a consistent, gentle steam for the full 2 hours to guarantee a tender, moist pudding with perfectly cooked meat.

New Ideas For Mary Berry Steak And Kidney Pudding

• Low-Carb Kidney Pudding: Replace traditional pastry with almond flour or coconut flour crust for a keto-friendly version.
• Vegetarian Protein Swap: Substitute meat and kidney with mushrooms, lentils, and plant-based protein chunks for a meat-free alternative.
• Gluten-Free Edition: Use gluten-free flour blend and ensure all ingredients are certified gluten-free for celiac-friendly preparation.
• Light Herb-Infused Variation: Enhance flavor profile by adding fresh rosemary, thyme, and sage to create a more aromatic and lighter version of the classic recipe.

Great Pairings With Mary Berry Steak And Kidney Pudding

• Pair with Bold Red Wines: Select robust, full-bodied red wines like Cabernet Sauvignon or Malbec that can stand up to the rich, hearty flavors of the steak and kidney pudding.
• Complement with Roasted Root Vegetables: Serve alongside caramelized parsnips, carrots, and roasted potatoes to enhance the earthy, savory notes of the dish.
• Create a Tangy Side Salad: Prepare a bright, acidic salad with pickled vegetables or a sharp vinaigrette to cut through the pudding's dense, meaty texture.
• Match with Dark, Malty Beer: Choose a strong stout or porter like Guinness to mirror the beer used in the recipe and provide a complementary depth of flavor.

Storing Mary Berry Steak And Kidney Pudding Properly

• Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent bacterial growth.
• Wrap the pudding securely in plastic wrap, then aluminum foil. Place in a freezer-safe container. Freeze for up to 2-3 months. Label with the date to track storage time.
• Transfer a portion to a microwave-safe dish. Cover with a damp paper towel to prevent drying. Heat on medium power in 1-minute intervals, stirring between each interval until thoroughly warmed.
• Preheat oven to 350°F. Place pudding in an oven-safe dish. Cover with foil to retain moisture.

Old-fashioned Steak And Kidney Pudding Recipe

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4.8 from 16 reviews

• Total Time: 3 hours
• Yield: 4 1x

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Description

Hearty British comfort classic Steak and Kidney Pudding delivers rich, savory flavors wrapped in a golden, suet-based pastry. Meat lovers relish tender beef and lamb kidney simmered in deep gravy, creating a traditional dish that warms hearts and satisfies hungry souls.

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Ingredients

Scale 1x2x3x

Meat:

• 1.14 pounds (570 grams) stew beef
• 0.25 cup (52 grams) beef kidney

Herbs and Seasonings:

• 0.25 teaspoon fresh rosemary, chopped
• 0.25 teaspoon fresh thyme
• 1 teaspoon English mustard powder
• 1.5 teaspoon salt
• Ground black pepper to taste

Cooking and Other Ingredients:

• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 1 large carrot, finely chopped
• 1 garlic clove, peeled and finely chopped (optional)
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce
• 1 tablespoon flour
• 0.33 cup (88 milliliters) Guinness
• 0.5 cup (118 milliliters) beef stock
• 2.33 cups (300 grams) all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1 cup + 2 tablespoons (150 grams) beef suet
• Butter for greasing bowl

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Instructions

1. Prepare a spacious steamer or large pot with water, ensuring it can accommodate the pudding basin comfortably.
2. Sear the beef and kidney in a hot skillet with oil until golden brown, developing rich caramelized surfaces. Remove and set aside.
3. In the same skillet, gently sauté onions, carrots, and garlic until translucent and fragrant. Incorporate tomato paste, creating a deep, robust base.
4. Sprinkle flour over the vegetable mixture, stirring to create a roux. Deglaze with Guinness and beef stock, blending thoroughly.
5. Add Worcestershire sauce, mustard, and selected herbs. Return meat to the pan, allowing ingredients to meld together during a 40-minute gentle simmer.
6. Completely cool the meat mixture to prevent pastry sogginess, transferring to a separate container if needed.
7. Craft the suet pastry by combining ingredients into a cohesive, pliable dough with a smooth texture.
8. Generously butter a pudding basin, then carefully line it with the prepared pastry, ensuring complete coverage.
9. Ladle the cooled meat mixture into the pastry-lined basin, leaving slight space at the top for expansion.
10. Create a pastry lid, sealing edges meticulously to prevent leakage during steaming.
11. Wrap the entire basin in parchment paper and aluminum foil, securing tightly with kitchen twine.
12. Steam the pudding for 2 hours, maintaining consistent water levels in the pot.
13. Once cooking completes, allow the pudding to rest for 10 minutes before carefully inverting onto a serving plate.
14. Serve immediately, accompanied by seasonal vegetables or traditional sides.

Notes

• Steam the pudding precisely for 2 hours to ensure the meat becomes tender and the pastry cooks evenly without becoming soggy.
• Browning the meat first develops deep, rich flavors through caramelization, creating a more complex taste profile for the dish.
• Consider substituting kidney with mushrooms for a vegetarian version or for those who find organ meats challenging to enjoy.
• Select a high-quality, fatty cut of beef like chuck or braising steak to guarantee maximum moisture and tenderness during the long cooking process.

• Prep Time: 20 minutes
• Cook Time: 2 hours 40 minutes
• Category: Lunch, Dinner
• Method: Steaming
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 565 kcal
• Sugar: 3 g
• Sodium: 580 mg
• Fat: 35 g
• Saturated Fat: 12 g
• Unsaturated Fat: 21 g
• Trans Fat: 0.5 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 45 g
• Cholesterol: 130 mg