Steak and Kidney Pudding

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This is one of the oldest puddings, the pride and joy of British classic cooking and something that totally bewilders the French who muddle it with ‘le Christmas pudding’. It is traditionally served in its basin, tied round with a white napkin. Accompanied by boiled potatoes, Brussels sprouts and a jug of hot water with which to thin down the rich thick gravy in the pudding after the pastry has been cut, it is an unrivalled feast.

Steak and oyster pudding is a classic version, incorporating 1 dozen chopped oysters – and sometimes 4 oz (125 g) sliced mushrooms – with the layers of beef and kidney; half the stock can be replaced with sherry and a dash of mushroom ketchup.


  • lb (750 g) stewing steak
  • 8 oz (250 g) ox or lamb’s kidneys
  • 1 oz (25 g) seasoned flour
  • 4 oz (125 g) onions chopped
  • 1 dessertspoon chopped parsley
  • Salt and pepper
  • 15 fl oz (450 ml) brown stock

For the savoury suet pastry

  • 12 oz (350 g) flour
  • 1 lb (500 g) fresh breadcrumbs
  • 4 oz (125 g) shredded beef suet
  • ½ teaspoon salt
  • 1 teaspoon baking powder


Mix all the pastry ingredients together and moisten to a stiff dough with water. Roll out and use three quarters of it to line a 3–4 pint (1.7–2.3 litre) pudding basin; shape the remaining quarter to form a lid.

Cut the beef and kidneys into cubes and toss in seasoned flour. Fill the lined basin with alternate layers of beef, kidney and onions, sprinkling each layer with parsley and a little salt and pepper. Add stock to well cover the meat, top with the pastry lid and tie down with buttered foil or greaseproof paper and a pudding cloth. Steam for 4 hours.