Steak and Kidney Pudding

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

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
Stew
Main course

Method

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