There’s something unapologetically old-school about steak and kidney pudding — it’s the kind of dish that doesn’t care for trends or plating height. It’s dark, steamy, rich, and comforting in a way that only food wrapped in suet pastry can be. My grandad used to call it “proper grub.” And you know what? He wasn’t wrong.
This James Martin version is the real deal: slow-cooked beef and kidney in red wine gravy, tucked into soft, buttery pastry that steams until it’s practically begging to be cracked open. The kind of meal that makes you forget the weather, the news, or that laundry pile you’ve been ignoring all week. You make this when you want a hug in edible form.
Why You’ll Love It
- That pastry — suet makes it soft, rich, and totally different from anything else.
- Deep, meaty gravy loaded with red wine and proper slow-cooked flavour.
- Feels like Sunday dinner with your nan, but fancier.
- Surprisingly make-ahead friendly — the filling can be prepped a day early.
- You get leftovers (if you’re lucky) and they reheat beautifully.
- Steaming it fills the kitchen with that cosy, pub-lunch aroma.
Ingredients
For the filling:
- 25g beef drippings
- 675g beef topside, cut into 2.5cm cubes
- 350g beef kidney, cut into 2.5cm cubes
- 1 onion, roughly chopped
- 2 carrots, peeled and thickly sliced
- 25g all-purpose flour
- 300ml beef stock
- 150ml red wine
- 1 bay leaf
- 1 tbsp tomato purée
- Small bunch flat-leaf parsley, finely chopped
- Salt and black pepper, to taste
For the suet pastry:
- 280g self-raising flour
- ½ tsp baking powder
- Pinch of salt
- 140g beef suet, finely chopped
- 2–3 tbsp cold water
- 3 tbsp unsalted butter, for greasing
How to Make It
Brown the meat like you mean it:
In a large casserole dish, melt the beef drippings until hot and just smoking. Add the beef and kidney, and sear until golden all over. Don’t crowd the pan — you want browning, not steaming.
Add the veg and get saucy:
Toss in the onions and carrots, stir for a minute or two, then sprinkle over the flour. Mix well, then pour in the red wine, beef stock, tomato purée, bay leaf, and chopped parsley. Season generously. Bring it to a simmer.
Let it slow-cook:
Pop the lid on and bake in a preheated oven at 180°C (350°F) for about 1 hour. It should smell incredible. Once done, set it aside to cool completely — important so the pastry doesn’t go soggy later.
Make your suet pastry:
In a bowl, mix the flour, baking powder, salt, and suet. Add cold water slowly until you get a slightly sticky dough. Wrap and let it rest for 30 minutes. It’s not fussy dough, which is part of the charm.
Line the pudding basin:
Butter a 2-pint pudding basin well. Divide the pastry ⅔ and ⅓. Roll the larger piece into a circle and press it into the basin, leaving a little overhang. Dust your hands with flour if it sticks.
Fill it up and seal:
Spoon the cooled filling into the pastry shell. Roll out the remaining pastry into a lid. Wet the pastry edge, place the lid on top, and press to seal. Crimp the edges if you’re feeling fancy.
Wrap it snug and steam:
Cover the basin with a double layer of greaseproof paper and tie it tightly with kitchen string. Place into a steamer and steam over gently simmering water for 2 hours. Top up the water now and then — don’t let it boil dry (I’ve done that. Once).
Unwrap and serve:
Carefully remove the pudding, untie the string, and lift off the paper. Turn it out onto a plate (or serve straight from the basin for rustic vibes). Slice and spoon out that rich, dark filling.
Common Mistakes and How to Dodge Them
Why is my pudding soggy?
You probably added hot filling to the pastry — always cool it first. Hot steam inside the dough is a sog-fest waiting to happen.
The pastry’s too tough — what happened?
Overworking the dough or not enough suet can cause that. Keep it gentle and sticky, and let it rest.
The filling was dry…
Not enough gravy! Make sure it’s well-sauced before it goes in, or it’ll dry out while steaming.
I didn’t seal the edges properly, and the filling leaked — help?
Been there. Wet the rim with water, press the pastry firmly, and use string and paper to secure the top properly.
Storage and Reheating
Fridge:
Wrap leftovers well and store in the fridge for up to 3 days.
Freezer:
You can freeze the whole cooked pudding. Wrap tightly and freeze for up to 3 months. Defrost overnight in the fridge.
To reheat:
Oven: Cover in foil and reheat at 180°C for 20–30 minutes.
Microwave: Heat slices in a covered dish on medium power for about 3–4 minutes.
Frequently Asked Questions
What’s the difference between steak and kidney pie and pudding?
Pudding is steamed with suet crust; pie is baked with shortcrust or puff. They taste totally different — both lovely in their own way.
Do I have to use kidney?
You don’t. If you’re not a fan, just up the beef and maybe add mushrooms for extra savouriness.
Can I make the filling in advance?
Yes — it’s even better that way. Make it the day before and chill it before adding to pastry.
Can I use lard instead of suet?
You can, but the texture’s not quite the same. Suet gives that classic soft crumb inside the crust.
Nutrition Facts (Per Serving):
- Calories: 336
- Fat: 18g
- Carbs: 32g
- Protein: 13g
- Sodium: 600mg
- Sugar: 3g
Try More James Martin Recipes:
James Martin Steak and Kidney Pudding
Description
Tender chunks of beef and kidney in a rich red wine gravy, wrapped in buttery suet pastry and steamed to old-school British perfection.
Ingredients
For the pastry:
Instructions
- Brown meat and kidney in drippings. Add veg, flour, wine, stock, and herbs. Simmer 1 hour. Cool.
- Mix pastry ingredients into a sticky dough. Rest 30 minutes.
- Line greased basin with pastry. Fill with cooled stew. Top with pastry lid.
- Seal with greaseproof paper and string.
- Steam for 2 hours, topping up water as needed.
- Turn out and serve hot with mash or greens.
Notes
- Cool the filling before adding to pastry to avoid sogginess.
- Don’t skimp on seasoning — the filling should be rich and bold.
- Keep the water gently simmering during the full steam time.
- Serve with mashed potatoes, gravy, or even some tart pickled red cabbage.