Name: Steak and Kidney Pudding
Yield: Serves 4–6
Cuisine: British
Ingredients: 2 carrots, cut into rough dice 1 cm (½ in) thick; Salt and pepper; 600 ml (1 pint) Veal or Beef Jus or alternative; 1 bay leaf; 1 quantity Suet Pastry; 1–2 tablespoons beef dripping or cooking oil; 450 g (1 lb) chuck steak, cut into 2.5 cm (1 in) cubes; 2 celery sticks, cut into rough dice 1 cm (½ in) thick; 175 g (6 oz) button mushrooms, quartered; 225 g (8 oz) ox or lamb’s kidneys, cut into 2.5 cm (1 in) dice; 300 ml (½ pint) stout (optional); 2 onions, cut into rough dice 1 cm (½ in) thick

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

Everybody’s favourite, a rich, moist suet pastry steamed around soft, succulent and tasty chunks of beef. In this recipe I’m cooking the meat first, with carrots, mushrooms and celery included. The sweetness of the carrots really lifts the sauce.

Eliza Acton, in her Modern Cookery of 1845, calls a steak pie or pudding ‘John Bull’s Pudding’ (which s