Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Steak and Kidney Pudding Recipe


HT MC  English  265mins


This classic recipe is a popular dish served in the UK consisting of suet pastry encasing melt in the mouth beef steak and kidney in a rich gravy.


Serves 4

Prep & Cook Time:

4 hours 25 mins

Recipe Tags:     Hot Beef  Offal  Vegetables  Alcohol Main Course Economical Autumn Winter cooking  England  British Europe



25g/1oz Plain Flour

Salt and Black Pepper

675g/1 ½lb Braising Steak, cut into 2.5cm/1 inch cubes

175g/6oz Ox Kidney, cored and cubed

25g/1oz Butter

1 Garlic Clove, crushed

1 large Onion, chopped

150ml/5fl.oz. Beef Stock

150ml/5fl.oz. Brown Ale

1 Bay Leaf

1 tbsp Worcestershire Sauce

1 tbsp Tomato Purée

325g/12oz Suet Pastry



1. Season the flour with salt and pepper and use to coat the steak and kidney on all sides. An easy way of doing this is to place the flour in a large plastic bag, add the meats and shake well. Shake off any excess flour but reserve as this extra flour will be added to the dish for thickening.
2. Melt the butter in a large saucepan, add the onions and garlic and sauté for 3 minutes.
3. Raise the heat, add the steak and kidney and seal on all sides, then sprinkle over the flour and stir. Cook for a further 2 minutes stirring constantly.
4. Gradually add the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato purée, mix well, bring to the boil then reduce the heat to a bare simmer and cook for 1-½ - 2 hours.

5. On a floured surface, roll out 2/3rds of the suet pastry to around 12mm/½-inch thickness and use to line a 1.1L/40fl.oz.  pudding basin heatproof pudding basin, leaving any excess pastry hanging over the edges.

6. Spoon the cooked meat into the pastry lined basin and dampen the top edge of the pastry with water.

7. Bring a large saucepan half filled with water to the boil.

8. Roll the remaining third of pastry into a circle a little larger that the top of the basin. Use this to cover the pudding and seal the edges together well.

9. Cover the top with a large circle of greaseproof paper and tie in place with string.

10. Place in the pan of boiling water, ensuring the water comes half-way up the sides of the basin. Reduce the heat, cover with a lid and simmer for 2 hours, topping up with boiling water as necessary. Serve hot.

End of instructions



 Follow us 



Serving Suggestions

Serve immediately with a green vegetable such as cabbage and mashed  potatoes or swede


Key techniques used in this recipe

Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Main equipment required to make this recipe

Chopping knife

Chopping Board


Mixing Bowl

1.1L/2pt Pudding basin

Parchment or greaseproof paper



Related Recipes and Information

More English Recipes

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


 Sign up for Free E-Mailings

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |   Links   |   Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000  to date  [Recipes4us] All rights reserved.

 Some Photos ©