Steak, Kidney (and Oyster) Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8 oz suet
  • 1 lb self-raising flour
  • Water to mix
  • 2 lb rump steak
  • 2 veal kidneys
  • Oysters or mushrooms if liked
  • Salt and pepper
  • 1 bay leaf


    Chop the suet finely and rub into the flour, then add enough water to make a stiff paste which can be rolled out on a floured board. Roll out quarter-of-an-inch thick, giving enough paste to line and cover a two-pint pudding basin. Line the basin with the paste, and fill with alternative layers of steak and kidney cut in small pieces. If oysters are added, they should be raw; mushrooms should be sliced and tossed for two minutes in a little butter. Season the layers with salt and pepper, and insert the bay leaf halfway up. When the basin is full, put in enough water to reach within an inch of the top, moisten the edges of the lining paste and put on the top, cutting off the surplus and pinching the two edges together. Wring out a cloth in hot water, flour it, and tie over the top of the basin with string. Bring up the ends of the cloth and knot on top of the pudding, and then put the basin in a pan of boiling water and boil for four hours. The water in the pan must be topped up with boiling water from time to time. When ready for serving, untie the cloth and make a small cut in the top paste to let the steam escape. Serve in the pudding basin with a table napkin wrapped round it.