Steak and Kidney Pudding

Name: Steak and Kidney Pudding
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 600g beef chuck, cubed; 200g lamb kidneys, trimmed and cubed; 1 onion, diced; 200ml beef stock; 2 tbsp Worcestershire sauce; 1 tbsp plain flour; salt and pepper to taste; 350g self-raising flour for suet pastry; 175g shredded suet; 1 tsp salt for pastry; cold water to bind

A traditional British steamed suet pudding, filled with slow-cooked steak and kidney in a rich, savoury gravy.

Total time

270 min

Prep

30 min

Cook

240 min

Difficulty

hard

Cuisine

British

Ingredients

600gbeef chuck, cubed

200glamb kidneys, trimmed and cubed

1onion, diced

200mlbeef stock

2 tbspWorcestershire sauce

1 tbspplain flour

salt and pepperto taste

350gself-raising flour for suet pastry

175gshredded suet

1 tspsalt for pastry

cold waterto bind

Instructions

Toss beef and kidney with flour, salt and pepper. Brown in batches. Add onion.

Add stock and Worcestershire. Simmer 1.5 hours until tender. Cool.

Make suet pastry: mix flour, suet and salt with cold water.

Line a greased pudding basin. Fill. Top with remaining pastry. Seal.

Steam 2 hours. Serve from the basin.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

375

Protein

40g

Fat

21.1g

Carbs

5.7g

Fiber

0.5g

Sodium

351mg

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