Traditional Steak and Kidney Pudding
A classic British steak and kidney pudding combines tender meat with a rich, thick gravy for a hearty meal.
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Instructions
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Preheat the oven to 350 F (180 C) and start boiling water for steaming.
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In a large casserole dish, heat drippings until smoking, then brown beef and kidney.
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Add onion and carrots, stir, then sprinkle in flour and stir thoroughly.
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Pour in stock, red wine, bay leaf, parsley, and tomato puree; bring to a boil, then cover and bake for 1 hour.
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Remove casserole from oven, season with salt and pepper, and let cool.
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Prepare pastry: Combine flour, baking powder, salt, and suet; rub in suet, then add cold water to form a stiff, slightly sticky dough and let rest for 30 minutes.
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Grease a 2-pint pudding basin, then roll 2/3 of the dough to line it, leaving a 1/2-inch border.
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Fill the lined basin with the cooled meat mixture.
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Roll the remaining dough into a lid, moisten the basin's edge, and press the lid firmly to seal.
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Cover the basin with two circles of greaseproof paper, securing them with kitchen string.
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Steam the pudding over rapidly boiling water for 2 hours, topping up with boiling water as needed.
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Remove the pudding from the steamer, discard paper, and serve.