James Martin Steak and Kidney Pudding

James Martin Steak and Kidney Pudding

Steak and Kidney Pudding from James Martin is a delectable meal consisting of succulent beef and kidney in a rich gravy, encased in suet pastry that takes 3 hours to prepare!

Try More James Martin Recipes:

💗 You’ll Love This Steak & Kidney Pudding Recipe:

  • Buttery suet pastry for delightful texture.
  • Time-honored steaming technique for tenderness.
  • An irresistible blend of tradition and flavor.

❓ What Is James Martin’s Steak and Kidney Pudding Recipe?

James Martin’s Steak and Kidney Pudding is a classic British dish featuring tender beef and kidney cubes enveloped in a savory red wine gravy, encased in a buttery suet pastry.

James Martin Steak and Kidney Pudding
James Martin Steak and Kidney Pudding

🍖 James Martin Steak and Kidney Pudding Ingredients

  • 1 ounce (25 grams) beef drippings
  • 1 1/2 pounds (675 grams) beef topside, cut into 1-inch (2.5-centimeter) cubes
  • 12 ounces (350 grams) beef kidney, cut into 1-inch (2.5-centimeter) cubes
  • 1 onion, roughly chopped
  • 2 carrots, peeled, thickly sliced
  • 1 ounce (25 grams) all-purpose flour
  • 10 ounces (300 milliliters) beef stock
  • 5 ounces (150 milliliters) red wine
  • 1 bay leaf
  • 1 small handful of flat-leaf parsley, finely chopped
  • 1 tablespoon tomato puree
  • Salt, to taste
  • Freshly ground black pepper, to taste

For the Pastry:

  • 10 ounces (280 grams) self-raising flour
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • 5 ounces (140 grams) beef suet, finely chopped
  • 2 to 3 tablespoons cold water
  • 3 tablespoons unsalted butter, for greasing

🍛 How To Make James Martin Steak and Kidney Pudding

  1. Turn the oven on high heat (350 F, 180 C). Put the drippings in a large casserole dish and heat it until it’s slightly smoking.
  2. Brown the kidney and beef cubes together by stirring constantly. Return the stirring motion to the onions and carrots.
  3. Toss the flour into the meat and vegetables and mix well.
  4. Toss in the tomato puree, bay leaf, parsley, red wine, and stock. Reduce heat to low and cover; bring to a low boil. Cook for 1 hour in a preheated oven.
  5. Take the casserole from the oven and set aside to cool. Season with salt and pepper to taste.
  6. Prepare the pastry. Toss the salt, baking powder, and flour into a baking bowl. Mix in the suet and mix well with the flour.
  7. Make a stiff dough by adding enough cold water until it’s slightly sticky. Let it sit for 30 minutes.
  8. Melt the butter in a 2-pint pudding basin. Roll out the bigger portion of dough to a circle big enough to line the basin with an additional 1/2 inch border after dividing it in half.
  9. Sprinkle some flour on your hands and gently press the dough into the bottom of the basin.
  10. Roll out the leftover dough into a big enough circle to form a cover, then add the meat mixture.
  11. Fill the basin’s lip with cold water, place the lid on top, and press down firmly to close.
  12. Place two circles of greaseproof paper over the bowl and tie them together with kitchen string.
  13. Keep the water steaming over for 2 hours. Make sure the water is not boiling dry by checking it periodically. Add more boiling water as necessary.
  14. Take the pudding out of the steamer, take off the greaseproof paper, and go ahead and serve.

💭 Recipe Tips

  • Premium Ingredients: Choose top-quality beef and kidney.
  • Thorough Browning: Ensure rich flavor with well-browned meat.
  • Slow Cooking: Allow at least an hour for flavors to meld.
  • Perfect Pastry: Craft a buttery, suet pastry for optimal texture.
  • Careful Steaming: Steam for two hours, monitoring water levels to prevent drying.
James Martin Steak and Kidney Pudding
James Martin Steak and Kidney Pudding

🥗 What Goes Well With Steak and Kidney Pudding?

Steak and Kidney Pudding is a delectable complement to creamy mashed potatoes, roasted root vegetables, cabbage, savory gravy, horseradish, cranberry sauce, and a green salad.

🎚 How To Store Leftovers Steak and Kidney Pudding?

  • In The Fridge: Keep steak and kidney pudding in the fridge for up to 3 days when placed in a sealed container.
  • In The Freezer: You may freeze steak and kidney pudding for up to 3 months if you keep it in a freezer-safe bag. Allow it to defrost in the fridge before reheating.

🥵 How To Reheat Leftovers Steak and Kidney Pudding?

  • Oven: Bring the oven up to a temperature of about 350°F then throw steak and kidney pudding in a baking dish and heat for 20 to 30 minutes or until heated.
  • Microwave: Transfer steak and kidney pudding into a microwave-safe dish and heat for 3 minutes at full power, or until hot.

FAQs

What is the difference between steak and kidney pie and pudding?

Steak and kidney pudding is steamed, creating a moist suet crust, while pies are baked, featuring a traditional pastry crust.

Which type of pastry is mainly used for steak and kidney puddings?

Suet crust pastry is the main type used for steak and kidney puddings, providing a rich, tender, and traditional texture.

Why is my steak and kidney pudding soggy?

Your steak and kidney pudding may turn soggy if the filling isn’t cooled adequately before encasing it in pastry.

Can I use lard instead of suet for steak and kidney pudding?

Yes, you can use lard as a substitute for suet in steak and kidney pudding, providing a similar richness and texture.

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James Martin Steak and Kidney Pudding Nutrition Facts

Amount Per Serving

  • Calories 336
  • Total Fat 18g
  • Saturated Fat 7.7g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 600mg
  • Total Carbs 32g
  • Net Carbs 32g
  • Total Sugars 3g
  • Protein 13g

James Martin Steak and Kidney Pudding

Difficulty:BeginnerPrep time: 45 minutesCook time:3 hours Rest time: minutesTotal time:3 hours 45 minutesServings:4 servingsCalories:336 kcal Best Season:Suitable throughout the year

Description

Steak and Kidney Pudding from James Martin is a delectable meal consisting of succulent beef and kidney in a rich gravy, encased in suet pastry that takes 3 hours to prepare!

Ingredients

  • For the Pastry:

Instructions

  1. Turn the oven on high heat (350 F, 180 C). Put the drippings in a large casserole dish and heat it until it’s slightly smoking.
  2. Brown the kidney and beef cubes together by stirring constantly. Return the stirring motion to the onions and carrots.
  3. Toss the flour into the meat and vegetables and mix well.
  4. Toss in the tomato puree, bay leaf, parsley, red wine, and stock. Reduce heat to low and cover; bring to a low boil. Cook for 1 hour in a preheated oven.
  5. Take the casserole from the oven and set aside to cool. Season with salt and pepper to taste.
  6. Prepare the pastry. Toss the salt, baking powder, and flour into a baking bowl. Mix in the suet and mix well with the flour.
  7. Make a stiff dough by adding enough cold water until it’s slightly sticky. Let it sit for 30 minutes.
  8. Melt the butter in a 2-pint pudding basin. Roll out the bigger portion of dough to a circle big enough to line the basin with an additional 1/2 inch border after dividing it in half.
  9. Sprinkle some flour on your hands and gently press the dough into the bottom of the basin.
  10. Roll out the leftover dough into a big enough circle to form a cover, then add the meat mixture.
  11. Fill the basin’s lip with cold water, place the lid on top, and press down firmly to close.
  12. Place two circles of greaseproof paper over the bowl and tie them together with kitchen string.
  13. Keep the water steaming over for 2 hours. Make sure the water is not boiling dry by checking it periodically. Add more boiling water as necessary.
  14. Take the pudding out of the steamer, take off the greaseproof paper, and go ahead and serve.

Notes

  • Premium Ingredients: Choose top-quality beef and kidney.
    Thorough Browning: Ensure rich flavor with well-browned meat.
    Slow Cooking: Allow at least an hour for flavors to meld.
    Perfect Pastry: Craft a buttery, suet pastry for optimal texture.
    Careful Steaming: Steam for two hours, monitoring water levels to prevent drying.
Keywords:James Martin Steak and Kidney Pudding

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