Steak and Kidney Pudding

Ingredients

• 500g (1.1 lb) beef steak, cubed 500g (1.1 lb) beef steak, cubed
• 250g (8.8 oz) beef kidney, diced 250g (8.8 oz) beef kidney, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste Salt and pepper, to taste
• 300g (10.6 oz) suet pastry 300g (10.6 oz) suet pastry
• 150ml (2/3 cup) beef stock 150ml (2/3 cup) beef stock

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 10g (saturated)
• Carbohydrates: 30g (total), 2g (sugars)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the beef steak, kidney, onion, flour, Worcestershire sauce, salt, and pepper. Mix well to coat the meat evenly.
2. 2.
   Roll out two-thirds of the suet pastry on a lightly floured surface to fit the base and sides of a greased pudding basin.
3. 3.
   Place the pastry in the basin, pressing it gently against the sides.
4. 4.
   Add the meat mixture into the pastry-lined basin, pressing it down firmly.
5. 5.
   Roll out the remaining suet pastry to create a lid for the pudding.
6. 6.
   Place the lid on top of the meat mixture and seal the edges by pressing them together.
7. 7.
   Cover the basin with a double layer of greased parchment paper and secure it with a string.
8. 8.
   Place the basin in a large pot and pour in enough boiling water to reach halfway up the sides of the basin.
9. 9.
   Cover the pot with a lid and steam the pudding over low heat for 3 hours, ensuring the water doesn't boil dry.
10. 10.
    After 3 hours, carefully remove the pudding from the pot and let it rest for a few minutes.
11. 11.
    Remove the parchment paper and invert the pudding onto a serving plate.
12. 12.
    Serve the Steak and Kidney Pudding hot, accompanied by a rich beef gravy.

Treat your ingredients with care...

• Beef steak — Choose a tender cut of beef, such as sirloin or ribeye, for the best results. Trim any excess fat before cubing.
• Beef kidney — Soak the kidney in cold water for an hour before using to remove any strong flavors. Remove the white core and dice the kidney into small pieces.
• Suet pastry — Use chilled suet for a fluffier texture. If suet is not available, you can substitute it with grated frozen butter or vegetable shortening.

Tips & Tricks

• For a richer flavor, marinate the beef steak and kidney in Worcestershire sauce overnight before using.
• To prevent the pudding from sticking to the basin, grease it well before lining it with pastry.
• Make sure the water in the pot doesn't boil dry during steaming by checking it periodically and adding more boiling water if needed.
• Serve the pudding with traditional British sides like mashed potatoes, peas, and roasted vegetables.
• Leftover pudding can be refrigerated and reheated in the oven or microwave.

Serving advice

Serve the Steak and Kidney Pudding hot, accompanied by a generous ladle of rich beef gravy. Pair it with mashed potatoes and steamed greens for a complete and satisfying meal.

Presentation advice

To showcase the beauty of the Steak and Kidney Pudding, carefully slice it open at the table, allowing the steam to escape and revealing the succulent filling. Serve it on a warm plate to maintain its temperature.