Steak and Kidney Pudding

Name: Steak and Kidney Pudding
Yield: Serves 6–8
Cuisine: United Kingdom
Ingredients: 100 g (4 oz) dried suet; 100 g (4 oz) fresh suet, chopped; 300 ml (10 fl oz) water; Salt and freshly ground white pepper; 25 g (1 oz) baking powder; 450 g (1 lb) plain flour; 50–75 g (2–3 oz) beef dripping; 6 celery sticks, diced; 450 g (1 lb) ox or lambs’ kidneys, trimmed and cut into 2.5 cm (1 in) dice; 900 g (2 lb) braising steak, trimmed and cut into 2.5 cm (1 in) dice; 300 ml (10 fl oz) Guinness; 1.75 litres (3 pints) Veal jus or bought alternative; ½ teaspoon chopped fresh thyme; 50 g (2 oz) unsalted butter; 225 g (8 oz) mushrooms, quartered (optional); 1 garlic clove, crushed; 6 carrots, diced; 8 onions, diced

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

There are many recipes for steak and kidney puddings. This one is a little more involved, but I think gets the best results. It’s best to have some fresh and some dried suet, but if not you can use just the dried.

Ingredients

900 g (2 lb) braising steak, trimmed and cut into 2.5 cm (1

Europe
United Kingdom
Main course

Method

Grease two 1.2 litre (2 pint) pudding basins or six 400 ml (14