Steak and kidney pudding

The suet crust in the best bit of Antonia Deigan's Steak and Kidney Pud
Steak and kidney pudding
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  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: medium


For the suet crust

  • 225 g self-raising flour
  • 115 g shredded suet

For the filling

  • 2 tbsp flour
  • 450 g beef skirt and kidney
  • 1 bay leaf
  • fresh beef gravy

To serve

  • green leafy vegetables
  • chive mashed potato


1. For the suet crust: mix the flour, suet and a pinch of salt together in a mixing bowl and stir with a knife, adding sufficient water to form a dough.

2. Shape the dough into a ball and roll out on a floured board.

3. Use two-thirds of the dough to line an 18cm pudding bowl. Reserve the remaining dough for the lid.

4. For the filling: season the flour with salt and pepper. Toss the meat in the seasoned flour and put into the lined pudding bowl.

5. Add the bay leaf and a small amount of gravy to just cover the meat.

6. Put the suet dough lid on top, sealing the edges well. Wrap the bowl in a muslin cloth and steam for 2 hours.

7. To serve: turn out and serve with green leafy vegetables and chive mash.

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