Traditional Steak and Kidney Pudding Recipe

Steak and Kidney Pudding. Jonathan Lovekin-Getty
  • 3 hrs 45 mins
  • Prep: 45 mins,
  • Cook: 3 hrs
  • Yield: Serves 4
Ratings (35)

No other British dish shows the British idiosyncrasy of calling a savoury dish a pudding than a Steak and Kidney Pudding. It is not a pudding in the dessert sense of the word, but a pudding in the old-British way of talking about food.

This recipe may at first look a little daunting, but don’t be put off, it is straightforward, and all the effort well worth it as the pudding makes a fabulous lunch or dinner and is considered one of the kings of British comfort foods. Perfect on a cold winter's day. 

Here is my version of the pudd and more elaborate than my grandmother would ever have made and I am not sure she would approve of using red wine, but I love it. The wine enriches the gravy and adds depth to the whole dish.

Do not confuse this 'pudding with a Steak and Kidney Pie;  this is something entirely different.


What You'll Need

  • 25g (1 oz) beef dripping, lard or vegetable oil
  • 675g (1½lbs) beef topside, cut into 2.5cm (1") cubes
  • 350g (12oz) beef kidney, cut into 2.5cm (1") cubes
  • 1 onion, peeled and roughly chopped
  • 2 carrots, washed, peeled and thickly sliced
  • 25g (1oz)  plain flour (all purpose)
  • 300ml (10 fl oz)  beef stock
  •  150ml (5 fl oz) red wine
  • 1 bay leaf
  • small handful flat leaf parsley, finely chopped
  • 1 tablespoon tomato puree
  • 280g (10oz) self-raising flour
  • ½ teaspoon baking powder
  • Pinch salt
  •  140g (5 oz) beef suet, finely chopped
  • 2 - 3 tablespoon cold water
  • Butter for greasing
  • Salt and pepper

How to Make It

Serves 4

Preheat the oven to 180 C/350 F/Gas 4

  • Heat a large casserole dish on the stove, add the dripping/lard or oil and heat until slightly smoking. Add the beef cubes and the kidney, stir well until all the meat is browned. Add the onion, carrots and stir again.
  • Sprinkle the flour over the meat and vegetables and stir thoroughly.
  • Add the stock, red wine, bay leaf, parsley and tomato puree. Bring to a gentle boil, then reduce the heat and cover with a lid, place in the hot oven and cook for 1 hour.
  • Remove the casserole from the oven, season with salt and pepper to taste, and leave to cool.
  • Make the pastry. Place the flour, baking powder, and salt in a baking bowl. Add the suet and rub into the flour. Add enough cold water to form a stiff, slightly sticky dough. Leave to rest for 30 mins.
  • Grease a 2-pint pudding basin with the butter. Divide the pastry into ⅔ and ⅓ and roll the larger piece of dough into a circle large enough to line the basin plus an extra ½" border. Dust your hands with a little flour then carefully line with the dough.
  • Add the meat mixture and roll the remaining dough into a circle large enough to make a lid. Wet the overhanging lip of the basin with cold water, lay the lid on top and press firmly around the edge to seal.
  • Cover the basin with two circles of greaseproof paper secured with kitchen string.
  • Steam over rapidly boiling water for 2 hours. Check frequently to make sure water has not boiled dry - top up with boiling water as needed.
  • Remove the pudding from the steamer, remove the greaseproof paper and serve.

Beware, Steak and Kidney pudding is a very filling dish but is lovely with mashed potatoes to soak up the delicious, sauce and fresh, seasonal vegetables.