Steak and kidney pudding

Get a little steamy in the kitchen! Rustle up a real winner of a dinner with Mike Robinson's sensational savoury pud!
By Mike Robinson
Steak and kidney pudding
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 35 minutes
  • Effort: easy


For the suet crust pastry

  • 350 g self-raising flour
  • 1 pinches black pepper
  • 175 g shredded suet

For the filling

  • 560 g chuck steak
  • 275 g ox kidney, trimmed
  • 2 tbsp flour, well seasoned
  • 1 medium onion, sliced
  • 1 tbsp Worcestershire sauce
  • 1 tsp ketchup

For the gravy

  • 1 onions, finely chopped
  • 1 tsp beef dripping
  • 1 tbsp plain flour
  • 220 ml beef stock, dark and rich
  • 3 drops Worcestershire sauce


1. To make the pastry, first sift the flour and the salt into a large mixing bowl. Add some freshly milled black pepper, then add the suet and mix it into the flour using the blade of a knife. When it's evenly blended, add a few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around. The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky. Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough, which leaves the bowl clean.

2. Take a quarter of the dough for the lid, and then roll the rest out fairly thickly into a circle about 32.5 cm in diameter. Now line the bowl with the pastry.

3. Chop the steak and kidney into fairly small cubes (reserving the trimmings for the gravy), toss them in the seasoned flour, and then add them to the pastry-lined basin with the slices of onion. Add enough cold water to reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and the ketchup and another seasoning of salt and pepper.

4. Roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well and cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking. Secure it with string, making a little handle so that you can lift it out of the hot steamer. Then place it in a steamer over boiling water. Steam for 5 hours, topping up the boiling water halfway through.

5. To make the gravy, simply place the meat trimmings in a saucepan with the half the chopped onion, cover with 600ml of water, add some seasoning and simmer for approximately 1 hour. Then strain the stock. Wipe the pan and fry the remaining onion in the beef dripping, until soft and blackened at the edges.

6. Stir in the flour, gradually adding the stock little by little to make a smooth gravy, adding a spot of gravy browning if it's needed. Taste to check the seasoning and add a few drops of Worcestershire sauce.

7. Serve the pudding by spooning portions straight out of the bowl, or slide a palette knife round the edge and turn the whole thing out on to a serving plate.

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