Dish

Steak and Kidney Pudding

The dish is made by first browning the diced beef steak and beef kidney in a pan. Then, the meat is placed in a pudding basin and covered with a suet pastry. The pudding is then steamed for several hours until the meat is tender and the pastry is cooked. The dish is typically served with mashed potatoes and vegetables.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Meat Dish› Beef Dish

Origins and history

The dish has been a staple of British cuisine for centuries, with recipes dating back to the 17th century. It was originally a way to use up leftover meat and suet, which were common ingredients in British households.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also high in fat and calories, so it should be consumed in moderation by those watching their weight or cholesterol levels.

Variations

There are many variations of the dish, with some recipes calling for the addition of mushrooms, onions, or ale. Some recipes also use lamb or pork instead of beef.

Presentation and garnishing

The pudding can be presented in the pudding basin or turned out onto a plate. It is typically garnished with parsley or thyme.

Tips & Tricks

To ensure that the pastry is cooked through, it is important to steam the pudding for several hours. It is also important to seal the edges of the pastry to prevent any filling from leaking out during cooking.