This delicious Steak and Kidney Pudding by James Martin is a hearty, comforting dish perfect for colder days. With tender stewing steak, rich gravy, and a buttery suet pastry, it’s a simple yet satisfying meal. You can easily adjust the filling with common ingredients like vegetables for a personal twist!
Ingredients Needed
For The Filling:
- 2½ tbsp (37.5ml) dripping or vegetable oil
- 2 onions (halved and sliced)
- 1 large carrot (diced)
- 2 Bay leaves
- 2 tbsp (16g) plain flour (all-purpose flour)
- 1 tsp (5g) English mustard powder
- 400g (14 oz) diced lean stewing steak
- 2 kidneys, about 150g (5 oz) (halved, cored, and cut into chunks)
- 200ml (¾ cup + 1 tbsp) stout
- 200ml (¾ cup + 1 tbsp) strong beef stock
- To serve: mashed potato and greens
For The Pastry:
- 300g (2½ cups) plain flour (all-purpose flour)
- 1 tsp (5g) baking powder
- 150g (5 oz) beef suet
- 150ml (⅔ cup) cold water
- Soft butter (for greasing)
- To garnish: chopped parsley (optional)
How To Make Steak and Kidney Pudding
- Prepare the filling: Melt 1½ tbsp of dripping in a large pan and fry the onions, carrot, and bay leaves for 15 minutes, stirring frequently, until golden.
- Coat the meat: Mix the flour, mustard powder, and seasoning in a bowl, then toss the steak and kidneys until coated. Remove the cooked vegetables from the pan with a slotted spoon and set aside.
- Brown the meat: Add the remaining dripping to the pan and fry the meat until browned.
- Make the gravy: Stir the stout into the leftover flour mixture, then pour into the pan with the beef stock. Cook while stirring until thickened into a rich gravy. Return the vegetables to the pan, cover tightly, and simmer for 1 hour 15 minutes to 1 hour 30 minutes, stirring frequently to prevent sticking. Add a splash of water if needed for consistency. The meat won’t be fully tender yet. Let cool or chill overnight.
- Make the suet pastry: Combine the flour, baking powder, suet, and ½ tsp salt in a bowl. Add cold water gradually and stir with a knife to form a dough. Tip onto a floured surface, knead until smooth, then cut off ¼ of the dough and set aside.
- Line the basin: Generously grease a 1.2-litre (5-cup) pudding basin. Roll out the larger piece of dough into a circle big enough to line the basin, pressing it evenly against the sides.
- Add the filling and seal: Spoon the cooled steak and kidney mixture into the basin. Roll out the reserved dough to make a lid, brush the edges with water, and press down to seal tightly.
- Prepare for steaming: Cover the basin with a double layer of greased parchment and foil, pleated for expansion. Tie securely with string, adding a handle for lifting.
- Steam the pudding: Place an inverted heatproof saucer in the base of a large pan, set the basin on top, and pour boiling water into the pan until it reaches ¾ of the way up the basin. Cover tightly with a lid or foil and simmer gently for 2 hours, topping up the water as needed.
- Serve: Remove the basin and let rest for 5 minutes before turning out onto a plate. Garnish with parsley (if desired) and serve with mashed potatoes and greens.
Recipe Tips
- Use cold water for the pastry: Always use cold water when making the suet pastry. This helps create a light, flaky texture.
- Don’t overcook the filling: Let the filling simmer gently for the right amount of time. Overcooking can make the meat tough, so keep an eye on the simmering process.
- Seal the pastry well: Make sure the lid of the pudding is sealed tightly to avoid the filling leaking out during steaming.
- Grease the pudding basin generously: This ensures the pudding comes out smoothly once cooked, without sticking to the sides.
- Steam gently over low heat: Keep the heat low to prevent the pudding from drying out or the pastry from becoming too tough. Steaming for 2 hours will ensure a perfect result.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover steak and kidney pudding cool to room temperature. Once cooled, cover it tightly and refrigerate for up to 3 days.
- Freeze: If you want to freeze the pudding, make sure it’s fully cooled before wrapping it tightly in foil or plastic wrap. Freeze for up to 1 month. To serve, thaw it overnight in the fridge and reheat thoroughly before serving.
- Reheat: Preheat the oven to 180°C (350°F). Place the pudding on a baking tray and cover loosely with foil. Heat for 20-25 minutes, or until fully warmed through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 525
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 88mg
- Sodium: 500mg
- Potassium: 650mg
- Total Carbohydrate: 39g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 26g
Try More James Martin Recipes:
- James Martin Blueberry Muffins
- James Martin Beef Stroganoff
- James Martin Rock Cakes
- James Martin KFC Fried Chicken
James Martin Steak and Kidney Pudding
Description
This delicious Steak and Kidney Pudding by James Martin is a hearty, comforting dish perfect for colder days. With tender stewing steak, rich gravy, and a buttery suet pastry, it’s a simple yet satisfying meal. You can easily adjust the filling with common ingredients like vegetables for a personal twist!
Ingredients
For The Filling:
For The Pastry:
Instructions
- Prepare the filling: Melt 1½ tbsp of dripping in a large pan and fry the onions, carrot, and bay leaves for 15 minutes, stirring frequently, until golden.
- Coat the meat: Mix the flour, mustard powder, and seasoning in a bowl, then toss the steak and kidneys until coated. Remove the cooked vegetables from the pan with a slotted spoon and set aside.
- Brown the meat: Add the remaining dripping to the pan and fry the meat until browned.
- Make the gravy: Stir the stout into the leftover flour mixture, then pour into the pan with the beef stock. Cook while stirring until thickened into a rich gravy. Return the vegetables to the pan, cover tightly, and simmer for 1 hour 15 minutes to 1 hour 30 minutes, stirring frequently to prevent sticking. Add a splash of water if needed for consistency. The meat won’t be fully tender yet. Let cool or chill overnight.
- Make the suet pastry: Combine the flour, baking powder, suet, and ½ tsp salt in a bowl. Add cold water gradually and stir with a knife to form a dough. Tip onto a floured surface, knead until smooth, then cut off ¼ of the dough and set aside.
- Line the basin: Generously grease a 1.2-litre (5-cup) pudding basin. Roll out the larger piece of dough into a circle big enough to line the basin, pressing it evenly against the sides.
- Add the filling and seal: Spoon the cooled steak and kidney mixture into the basin. Roll out the reserved dough to make a lid, brush the edges with water, and press down to seal tightly.
- Prepare for steaming: Cover the basin with a double layer of greased parchment and foil, pleated for expansion. Tie securely with string, adding a handle for lifting.
- Steam the pudding: Place an inverted heatproof saucer in the base of a large pan, set the basin on top, and pour boiling water into the pan until it reaches ¾ of the way up the basin. Cover tightly with a lid or foil and simmer gently for 2 hours, topping up the water as needed.
- Serve: Remove the basin and let rest for 5 minutes before turning out onto a plate. Garnish with parsley (if desired) and serve with mashed potatoes and greens.
Notes
- Use cold water for the pastry: Always use cold water when making the suet pastry. This helps create a light, flaky texture.
- Don’t overcook the filling: Let the filling simmer gently for the right amount of time. Overcooking can make the meat tough, so keep an eye on the simmering process.
- Seal the pastry well: Make sure the lid of the pudding is sealed tightly to avoid the filling leaking out during steaming.
- Grease the pudding basin generously: This ensures the pudding comes out smoothly once cooked, without sticking to the sides.
- Steam gently over low heat: Keep the heat low to prevent the pudding from drying out or the pastry from becoming too tough. Steaming for 2 hours will ensure a perfect result.
James Martin Steak and Kidney Pudding