Name: Steak and Kidney Pudding
Yield: Serves 4-6
Cuisine: British
Ingredients: salt and freshly ground black pepper; 250 g (9 oz) suet, finely chopped or shredded; cold water; 2 ox kidneys, cut into about 8 pieces (as ox kidneys aren’t always easy to get, I tend to use lambs’ kidneys, in which case you’ll need about 6); salt and pepper; pinch of baking powder (optional); 1 kg (2¼ lb) stewing steak, cut into 2.5cm (1 inch) cubes (if you’re going to cook this for long enough, shin of beef is wonderful in this recipe, but otherwise use stewing steak); 1 bottle brown ale; 2 tablespoons plain flour; 500 g (18 oz) flour; 2 onions, chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is one of the most English of dishes, and a favourite of mine on a cold winter’s day. As it can be left to cook forever, it is a perfect dish to come back to if you’ve been out hunting or shooting. When I was at Wilde’s Club, I used to make mine in a pressure cooker because it meant that I could cook them in a very short time and, given the space I had, the pressure cooker was excellent because once the pressure was up, you could take it off the heat and use the rings. And then when th