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Serves 4


8 oz. self-raising flour
1/2 tsp. salt
4 oz. beef suet
8 tbsp. cold water
3/4 lb. stewing steak, cut into 1/2-inch cubes
1/4 lb. beef kidneys, skinned and cored
2 tbsp. all-purpose flour
1 tsp. salt
1 tsp. black pepper
1 onion, finely chopped
3 tbsp. water
1 lb. baking potatoes, skinned and cut into large chunks
1 tbsp. butter


Sift flour and salt together. Mix in beef suet. Add water and combine into a light elastic dough. Knead gently until smooth. Roll out pastry until it is 1/4-inch thick.

Cut kidneys in half. Combine all-purpose flour, salt, and black pepper well. Dip kidneys and steak cubes in seasoned flour until completely coated.

Fill a 2-lb. pudding basin with the suet pastry. Cut off excess and re-roll into a lid to be used later.

Combine steak cubes, kidneys, and onion. Put meat mixture into the pudding basin. Pour on water. Moisten edges of suet pastry and press on pastry lid. Crimp edges to ensure pudding is sealed.

Cover pudding bowl with silicon paper with a 1-inch fold going through the center to allow the pudding to rise. Use string to tie silicon paper to edges of bowl. Tie tightly.

Put pudding bowl in a stock pot. Fill stock pot with enough water to come halfway up bowl. Cover and bring to a boil. Steam for 4 hours, adding more boiling water if needed.

Boil potatoes for 20 minutes until very tender. Drain and mash with butter. Serve steak and kidney pudding hot with steamed carrots, peas, and spoonfuls of English mashed potatoes.