Description
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.
Ingredients
Scale
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
Instructions
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.