Ingredients

How to make it

  • Cut the steak into 1inch pieces. Cut the kidney into small pieces. Place them both in a bowl & add the flour, salt & papper & mix well. Mix in the onion, parsley, thyme & bay leaf.
  • For the pastry, mix the flour, suet & salt with the water to form a soft dough, kneed on a floured surface. Take roughly a quarter of the dough for your lid & set aside. Roll out the pastry to about a 13inch circle. Place the rolled out dough in a lightly buttered 3pint pudding basin, overlapping the edges to seal against the basin(use some water if needed)
  • Spoon the mixture into the basin, add the soy sauce & enough beef stock to come three-quaters of the way up the meat.
  • Roll the piece of pastry you've reserved for the lid into a circle about 1cm larger than the top of the basin. Brush the edges with water, press firmly onto the top of the pudding & crimp the edges togeather to make a good seal. Cover the basin with a floured pudding cloth & tie tight in place with string( if you dont have a pudding cloth, a tea towel will do)
  • Place some kind of trivet into a large saucepan & cover with about 2-3 inches of water & bring to the boil,once boiling, lower the heat so the water is gently rolling. Put the pudding into the saucepan & cover with a lid making sure no steam is escaping & steam for 4hrs. You'll need to top the water up from time to time when it gets low.
  • Uncover the pudding, place a plate ontop of the basin & turn upside down carefully to release the pudding from the basin & serve with steamed cabbage & boiled spuds.
  • You know that anything that takes 4hrs to cook has gotta taste good!!

Reviews & Comments 8

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    " It was excellent "
    augie47 ate it and said...
    English cookery, at its best, is very good indeed! This recipe is wonderful! Do use beef suet, it gives a lightness to the dough that no substitute can match. As a Canadian of Irish descent, I have always loved steamed puddings, now old-fashioned as one doesn't rely on the cast-iron wood-stove to heat the house anymore. Great recipe!
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  • sirshawnthebrewer 6 years ago
    I love a Steak and Kidney anything!!! :)
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    " It was excellent "
    mystic_river1 ate it and said...
    Wonderful! Suberb! Out of this worlD and I am the only one who eats kidneys IN MY HOUSE HHA my lucky day! ty
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    " It was good "
    vertangie ate it and said...
    If you don't like kidneys you can use big chunky sautéd mushrooms instead, my personal fave in fact.

    If you have it available you can also save time by using a tin of high quality beef consomme instead of stock.

    And you might like to try putting a bit (to your taste) of horseradish into the pastry mix.

    If I deviate from the above I get complaints now.

    BTW I typically cook this in our rayburn (old wood burning oven) at 160 deg c for up to 6 hours. ie I put it on at lunch time, the extra 2 hours and a gentle oven does help actually, the trick is not to let it boil just a gentle simmer.

    Hope this helps people I've been eating and making these for around 30 years now and there's much debate about how to do it properly.

    You can also use vegetarian suet now but what's the point ;)
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  • taesma 7 years ago
    Mmmmm...love those kidneys! I'll have to try this, I've only ever made stew or pie. Thanks for this!
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  • bulloney 7 years ago
    Also what is suet? Like lard?
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  • bulloney 7 years ago
    Do you have any suggestions for someone eating kidneys for the first time as far as them being "mild" or "strong"? I would like to make this but am a little hesistant with the kidneys

    Donna
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  • alexander_kassal 7 years ago
    Jolly Good!!
    When I was in England I aquired a taste for this as well as the pork pie - and I do miss them.
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  • krumkake 7 years ago
    I have heard of this dish, but never eaten it or looked at a recipe for it. NOW I know what all the fuss is about - it sounds a bit like our stew, but steamed or "water-bathed" in a wonderful crust - that's a technique I have never tried with meat. I think it's the word "pudding" that has always thrown me off - now I know it isn't actually sweet pudding that is cooked with meat and beans...I'm so glad you cleared THAT up for me!!! Wonderful recipe...
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