pudding a steak and kidney pudding

Classic Steak and Kidney Pudding – Traditional British Comfort Food

Few dishes are as hearty, savory, and satisfying as a classic Steak and Kidney Pudding. This traditional British comfort food combines tender chunks of beef and kidney in a rich, flavorful gravy, all encased in a soft, buttery suet pastry. Served piping hot, it’s the ultimate winter warmer and a nostalgic favorite for generations.

With this recipe, you can make a perfectly moist, flavorful pudding at home, whether you’re cooking for family, hosting a Sunday lunch, or simply craving a taste of British culinary tradition.

Why You’ll Love This Steak and Kidney Pudding

Hearty and comforting – perfect for cold days
Tender meat in rich gravy encased in soft pastry
Traditional British dish with history and charm
Make-ahead friendly – can prepare and steam later
Impresses guests with rustic, home-cooked elegance

Ingredients (Serves 4–6)

For the Filling

400 g (14 oz) beef steak, diced
200 g (7 oz) lamb or beef kidney, trimmed and diced
1 onion, finely chopped
2 tbsp plain flour
1 tsp Worcestershire sauce
1 tsp English mustard (optional)
1 cup beef stock
Salt and black pepper, to taste
1 tbsp oil or butter for frying

For the Suet Pastry

225 g (8 oz) self-raising flour
110 g (4 oz) shredded suet (beef or vegetable)
Pinch of salt
Cold water (about 6–8 tbsp)

Instructions

Step 1: Prepare the Filling

Heat oil or butter in a frying pan over medium heat.
Brown the steak pieces for a few minutes, then remove and set aside.
In the same pan, lightly sauté the onions until softened.
Add the kidney pieces and cook for 2–3 minutes, until lightly browned.
Return the steak to the pan, sprinkle with flour, and stir to coat.
Add Worcestershire sauce, mustard, salt, and pepper. Pour in the beef stock and simmer gently for 10 minutes, until the meat is tender and the gravy thickens slightly.
Remove from heat and allow to cool slightly.

Step 2: Make the Suet Pastry

In a large bowl, mix flour, suet, and a pinch of salt.
Gradually add cold water, mixing until you get a soft, pliable dough.
Roll out two-thirds of the pastry to line a greased pudding basin or deep bowl. Leave some overhang.

Step 3: Assemble the Pudding

Spoon the meat filling into the pastry-lined basin.
Roll out the remaining pastry and place it over the top, pressing edges to seal completely.
Prick the top lightly with a fork to allow steam to escape.

Step 4: Steam the Pudding

Cover the pudding with a lid or tightly with aluminum foil.
Place in a large saucepan with about 2 inches of boiling water, ensuring the water does not touch the lid or foil.
Cover and steam for 2–3 hours, replenishing water as needed.

Step 5: Serve

Carefully remove the pudding from the basin. Slice and serve with mashed potatoes, peas, or roasted vegetables, and pour over any remaining gravy.

Tips for Perfect Steak and Kidney Pudding

Trim kidneys carefully to remove any strong odor; soak in milk for 30 minutes if needed
Use beef suet for traditional flavor, or vegetable suet for a lighter option
Simmer gently before assembling to avoid tough meat
Steam, don’t boil: gentle cooking preserves the pastry’s softness
Prepare ahead: pudding can be made a day in advance and reheated by steaming

Variations

Ale-Infused Pudding: Replace some stock with dark ale for deeper flavor
Mushroom Addition: Add sliced mushrooms for extra earthiness
Mini Puddings: Use individual ramekins for single servings
Shortcut Method: Use ready-made suet pastry for quicker assembly

Serving Suggestions

Steak and Kidney Pudding is best enjoyed with:

Creamy mashed potatoes
Steamed green vegetables or peas
Rich gravy or onion gravy
A pint of ale or robust red wine

Storage

Refrigerator: Store cooled pudding for up to 2 days; reheat by steaming
Freezer: Assemble unsteamed pudding, wrap tightly, and freeze for up to 2 months
Reheating: Steam gently to restore pastry softness and warmth

Why This Recipe Works

The key to a successful steak and kidney pudding lies in:

Tender meat: slow simmering ensures succulent steak and kidney
Rich, thick gravy: flour and stock create the perfect filling consistency
Soft, steamed suet pastry: encases the filling, keeping it moist and flavorful

This combination produces a traditional British dish that’s hearty, comforting, and perfect for special occasions or family dinners.

Final Thoughts

Steak and Kidney Pudding is a true British classic—rich, savory, and deeply satisfying. With tender meat, luscious gravy, and soft suet pastry, it’s a dish that warms both body and soul. Perfect for a cold day or a special Sunday lunch, it showcases the charm of traditional British cooking in every bite.