Steak & Kidney Pudding - The Best Traditional Easy Recipe

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How to easily make a delicious steak & kidney pudding.

Recipe:
Serves 4-6
Time 4 hours

Ingredients:
1 1/2 lbs stewing steak (shin used here)
1/4 lb. beef kidney
1 large chopped onion
2 level tbsp of seasoned flour
1 oz butter (for greasing basin)
worcestershire sauce
salt
pepper

For the suet pastry crust:
8 oz self raising flour
1/2 level tsp salt
4 oz shredded suet
1/4 pint cold water (approx.)

Greaseproof paper & string
2 1/2 pint pudding basin


Sift the flour and salt into a bowl. Add the suet, then stir in the water with a blunt knife to form a dough.
Turn out onto a floured board, sprinkle with flour and knead the dough lightly. Shape into a ball, place on a plate and leave to rest for 15 minutes while the filling is prepared.

Trim any fat or gristle off the beef, then cut into 1/2 inch pieces. Remove white cores from kidneys and cut into 1/2 inch pieces. Peel and finely chop the onion. Coat the steak and kidney in the flour seasoned with salt and pepper. Mix in the onion.

Take 3/4 of the pastry (the rest is for the top) and roll out into a circle 1/2 inch thick. Grease the pudding bowl well with the butter. Fit the pastry to the bottom and sides. Press down firmly. Spoon in the meat mixture and season with salt and pepper. Add a splash of worcestershire sauce, then pour over enough cold water to come three quarters up the sides of the basin.

Roll out the remaining pastry to form a circle to fit the top of the basin. Damp the edges of the pastry around the top. Cover with pastry top and pinch to seal.

Cover the top of the basin with 2 layers of buttered greaseproof paper with a large pleat down the centre to allow the pudding to rise. Secure with string and make a handle.

Put the basin in a large saucepan on an upside down saucer (to stop the pudding burning) and pour boiling water around the basin until it comes 1/3 of the way up the side.

Cover and steam briskly for 3-4 hours (this one was cooked for 4) topping up with boiling water every so often.

Serve with boiled potatoes and peas for a hearty, warming British classic.

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