James Martin Steak And Kidney Pudding Recipe

James Martin’s Steak and Kidney Pudding is a classic British dish that embodies comfort and tradition. This hearty pudding features tender pieces of steak and kidney, slow-cooked in a rich gravy, all encased in a suet pastry. It’s the perfect dish for a cold day, offering warmth and satisfaction in every bite.

What is James Martin Steak and Kidney Pudding?

James Martin’s Steak and Kidney Pudding is a traditional British dish made with diced beef steak and kidneys, slow-cooked in a savory gravy, and encased in a suet pastry. Unlike a pie, which is baked, this pudding is steamed, giving the pastry a soft, tender texture that perfectly complements the rich, meaty filling. It’s a classic comfort food that has stood the test of time, offering deep, satisfying flavors.

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Why You Should Try This Recipe

• Classic British Comfort Food: A traditional dish that’s hearty and satisfying.
• Rich and Flavorful Filling: Slow-cooked steak and kidney in a savory gravy provide deep, comforting flavors.
• Tender Suet Pastry: The steamed suet pastry is soft and complements the rich filling perfectly.
• Perfect for Cold Days: A warm, filling dish that’s ideal for chilly weather.
• Family-Friendly: A dish that everyone will enjoy, perfect for a family meal.

Ingredients Needed to Make James Martin Steak and Kidney Pudding

For the Filling:

• 500g (1.1 lbs) beef stewing steak, diced
• 250g (9 oz) lamb kidneys, cleaned and diced
• 2 tablespoons plain flour
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 500ml (17 fl oz) beef stock
• 100ml (3.5 fl oz) red wine (optional)
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• Salt and pepper, to taste

For the Suet Pastry:

• 300g (10.5 oz) self-raising flour
• 150g (5.3 oz) shredded suet
• 1 teaspoon salt
• Cold water, to mix

Equipment

• Large frying pan or skillet
• Wooden spoon
• Mixing bowl
• Steaming basin (about 1.2 liters)
• Parchment paper and foil
• String (for tying the pudding)
• Large pot for steaming

Instructions to Make James Martin Steak and Kidney Pudding

Step 1: Prepare the Steak and Kidney Filling

• Coat the Meat: Toss the diced steak and kidney in the plain flour, ensuring they are well-coated.
• Heat the Oil: In a large frying pan, heat the vegetable oil over medium heat.
• Brown the Meat: Add the steak and kidney to the pan and brown on all sides. Remove the meat and set aside.
• Sauté the Onions and Garlic: In the same pan, add the chopped onions and garlic. Cook for about 5 minutes until softened.
• Add the Liquids: Pour in the beef stock and red wine (if using), then add the Worcestershire sauce and bay leaf. Stir well.
• Simmer the Filling: Return the browned meat to the pan, bring to a simmer, and cook on low heat for about 1.5 hours, or until the meat is tender and the sauce has thickened. Season with salt and pepper to taste. Allow the filling to cool slightly.

Step 2: Prepare the Suet Pastry

• Mix the Dry Ingredients: In a mixing bowl, combine the self-raising flour, shredded suet, and salt.
• Add Water: Gradually add cold water, mixing with a knife or your hands until the dough comes together. It should be firm but pliable.
• Roll Out the Pastry: On a lightly floured surface, roll out two-thirds of the pastry to line the steaming basin, leaving enough to hang over the edges. Reserve the remaining third for the lid.

Step 3: Assemble the Pudding

• Line the Basin: Gently press the rolled-out pastry into the steaming basin, ensuring there are no gaps.
• Fill the Basin: Spoon the cooled steak and kidney filling into the pastry-lined basin, spreading it evenly.
• Cover with Pastry: Roll out the reserved pastry to form a lid and place it over the filling. Press the edges together to seal, trimming any excess pastry.
• Seal the Pudding: Cover the pudding with a layer of parchment paper and a layer of foil, making a pleat in the center to allow for expansion. Tie securely with string.

Step 4: Steam the Pudding

• Prepare the Steamer: Place a trivet or upturned saucer in the bottom of a large pot. Add enough boiling water to come halfway up the sides of the basin.
• Steam the Pudding: Place the pudding basin on the trivet or saucer, cover the pot with a lid, and steam for 3-4 hours, checking occasionally to ensure the water doesn’t run dry (add more boiling water if necessary).

Step 5: Serve the Pudding

• Unmold the Pudding: Carefully remove the pudding from the pot, untie the string, and remove the parchment and foil. Invert the pudding onto a serving plate.
• Slice and Serve: Slice the pudding and serve it hot, with your choice of side dishes.

What Goes Well With James Martin Steak and Kidney Pudding

This hearty pudding pairs perfectly with a variety of side dishes:

• Mashed Potatoes: Creamy mashed potatoes are the perfect accompaniment to the rich filling.
• Steamed Vegetables: Serve with steamed carrots, green beans, or peas for a balanced meal.
• Gravy: A rich, homemade gravy enhances the flavors of the pudding.
• Pickled Red Cabbage: The tanginess of pickled red cabbage adds a nice contrast to the savory pudding.
• Roasted Root Vegetables: Roasted parsnips, carrots, or turnips complement the hearty filling.

Expert Tips for Making the Best James Martin Steak and Kidney Pudding

To ensure your steak and kidney pudding turns out perfectly, keep these expert tips in mind:

• Use Suet Pastry: Suet pastry is essential for this pudding, as it creates a soft, tender texture that pairs perfectly with the rich filling.
• Cool the Filling: Allow the filling to cool slightly before adding it to the pastry to prevent the pastry from becoming soggy.
• Seal the Pudding Well: Ensure the pudding is tightly sealed with parchment paper and foil to prevent any water from entering during steaming.
• Check the Water Level: Keep an eye on the water level during steaming and top up with boiling water as needed to prevent the pudding from drying out.
• Rest Before Serving: Allow the pudding to rest for a few minutes after steaming before slicing, to let the filling settle.

Easy Variations of James Martin Steak and Kidney Pudding

Here are a few ways to customize your steak and kidney pudding:

• Add Mushrooms: Sautéed mushrooms add an earthy flavor to the filling.
• Vegetarian Option: Replace the steak and kidney with a mix of mushrooms, lentils, and root vegetables, using vegetable stock for a vegetarian version.
• Herbed Pastry: Mix finely chopped herbs like rosemary or thyme into the pastry dough for added flavor.
• Spiced Filling: Add a pinch of nutmeg or paprika to the filling for a subtle warmth.
• Red Wine Gravy: Increase the amount of red wine in the filling for a richer, more robust flavor.

Best Practices to Store James Martin Steak and Kidney Pudding

Proper storage is key to maintaining the quality of your pudding:

• Refrigerate Leftovers: Store leftover pudding in the refrigerator, covered with foil or in an airtight container, for up to 3 days.
• Freeze for Later: The pudding can be frozen for up to 2 months. Wrap tightly in cling film and foil before freezing. Thaw overnight in the fridge before reheating.
• Reheat in Steamer: Reheat the pudding in a steamer for about 30-40 minutes to restore its original texture.

Best Practices to Reheat James Martin Steak and Kidney Pudding

Reheating steak and kidney pudding while maintaining its softness and flavor is easy:

• Steamer Reheating: Preheat the steamer and reheat the pudding for 30-40 minutes until heated through.
• Oven Reheating: If you prefer, reheat the pudding in a preheated oven at 180°C (350°F) for 20-25 minutes, covered with foil to prevent drying out.
• Avoid Microwaving: Reheating in the microwave can make the pastry tough, so it’s best to use a steamer or oven.

How Can I Make James Martin Steak and Kidney Pudding Healthier?

For a healthier version of steak and kidney pudding, consider these adjustments:

• Use Lean Meat: Opt for lean cuts of beef to reduce fat content.
• Reduce Suet: Use less suet in the pastry or opt for a reduced-fat suet alternative.
• Add More Vegetables: Increase the amount of vegetables like carrots, parsnips, or mushrooms to bulk up the filling with fewer calories.
• Whole Wheat Pastry: Use whole wheat flour in the pastry for added fiber and nutrients.

Nutrition Value (per serving)

• Calories: 600
• Carbohydrates: 45g
• Protein: 35g
• Fat: 32g
• Sodium: 800mg

FAQs

Can I Make Steak and Kidney Pudding Ahead of Time?

Yes, steak and kidney pudding can be made ahead of time. Prepare the filling and assemble the pudding in the suet pastry, then cover it tightly and refrigerate for up to 24 hours before steaming. You can also freeze the assembled, unsteamed pudding for up to 2 months. When ready to cook, thaw in the refrigerator overnight and steam as directed, adding a few extra minutes if needed.

How Do I Prevent Suet Pastry from Becoming Soggy in Steak and Kidney Pudding?

To prevent suet pastry from becoming soggy in steak and kidney pudding, make sure the filling is cooled slightly before adding it to the pastry. This prevents the pastry from absorbing too much moisture during steaming. Also, ensure the pudding is tightly sealed with parchment paper and foil to prevent any water from entering during the steaming process.

What Cut of Beef Is Best for Steak and Kidney Pudding?

The best cut of beef for steak and kidney pudding is stewing beef, such as chuck or shin. These cuts are ideal because they become tender and flavorful when slow-cooked, absorbing the rich flavors of the gravy. The marbling in these cuts also helps keep the meat moist during the long cooking process.

Can I Use a Different Type of Pastry for Steak and Kidney Pudding?

Yes, while traditional steak and kidney pudding use suet pastry, you can use shortcrust or puff pastry as an alternative. However, keep in mind that the texture will differ. Suet pastry provides a soft, tender crust when steamed, while shortcrust or puff pastry will be crisper and less absorbent, which may alter the classic experience of the dish.

Final Words

The James Martin Steak and Kidney Pudding is a classic British dish that offers deep, comforting flavors wrapped in a soft, tender suet pastry. Perfect for a cold day, this pudding delivers warmth and satisfaction in every bite.

Follow this recipe, and enjoy a timeless British dish that’s both hearty and delicious.

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