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