Mary Berry Steak And Kidney Pudding

I remember my nan’s kitchen in winter — windows fogged up, something bubbling quietly on the stove. She’d make steak and kidney pudding like it was second nature. No measuring cups, no fuss. Just instinct, patience, and love wrapped up in that thick, suet crust.

Mary Berry’s version of this classic brings it all back. Tender beef, earthy kidney, a deep gravy that clings to every bite — it’s British comfort food at its best. Yes, it takes time. But that’s the whole point. You don’t rush a dish like this. You make it when the day’s slow and you want to feed people properly.

Ingredients List

For the Filling:

• 1 tbsp vegetable oil
• 1 tbsp unsalted butter
• 570g stewing beef — tough cuts work best, they go beautifully tender
• Salt and black pepper
• 1 small onion, chopped
• 1 large carrot, diced finely
• 52g beef kidney — chopped small
• 1 garlic clove (optional) — I add it when I want a little extra warmth
• 1 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 tbsp plain flour
• 1 tsp English mustard powder
• ¼ tsp rosemary, chopped
• ¼ tsp thyme leaves
• 88ml Guinness
• 118ml beef stock

For the Suet Pastry:

• 300g plain flour
• 1 tsp baking powder
• ¼ tsp salt
• 150g beef suet
• Cold water to mix
• Butter (for greasing the basin)

How To Make It

Filling:

1. Heat oil and butter in a heavy-bottomed pan. Brown beef in batches, seasoning as you go.
2. Set meat aside. In the same pan, soften onion, carrot, and garlic if using.
3. Stir in tomato paste, Worcestershire sauce, and flour. Cook for 1 minute.
4. Add mustard powder, rosemary, thyme, Guinness, and beef stock. Stir to combine.
5. Return meat and kidney to the pot. Simmer gently for 40 minutes, then let cool slightly.

(I once skipped the cooling step and melted my pastry before it even steamed. Lesson learned.)

Pastry:

6. Mix flour, baking powder, salt, and suet in a large bowl.
7. Add cold water slowly until you have a soft dough — not sticky.
8. Cut off one-quarter of dough for the lid. Roll the rest and line a buttered pudding basin.
9. Spoon in the cooled filling. Roll out the remaining pastry and place on top.
10. Press the edges to seal. Cover with parchment and foil, tie with string.

To Cook:

11. Place in a steamer or large pot with a trivet and lid.
12. Steam for 2 hours, checking the water level halfway through.
13. Remove, let it sit for a few minutes, then turn out onto a plate.

The moment you cut into it and that rich gravy spills out — there’s nothing quite like it.

Common Mistakes

Why is my pastry soggy?
It likely wasn’t sealed well enough. Make sure the lid is tight and the basin is properly covered before steaming.

Why does the filling taste dull?
You may have rushed the browning or under-seasoned. Take your time when building flavour early on.

Why did my pudding fall apart?
The filling might’ve been too hot when added. Cool it a bit to keep the pastry firm.

Do I really need suet?
Yes — for that proper old-school texture. If you substitute, try veg suet. But butter just won’t do the same job.

Storage and Reheating Tips

Fridge:
Cool completely, cover tightly, and refrigerate. Best within 2–3 days.

Freezer:
Wrap in cling film and foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

To Reheat:

• Steam: Best method. 30–40 minutes until heated through.
• Microwave: For slices, 2–3 minutes covered.
• Oven: Wrap in foil and bake at 180°C for 20–25 minutes.

What To Serve With It

• Mashed potatoes — something soft to soak up the gravy.
• Buttered peas and carrots — fresh and simple, no need to overthink.
• A pint of ale or mug of strong tea — they match the dish’s old-fashioned charm perfectly.

FAQ Section

Can I leave out the kidney?
Yes, though it won’t be as traditional. Add more beef or some mushrooms for a different twist.

Can I make it ahead?
You can prep both filling and pastry the day before. Assemble and steam fresh.

Can I cook it in the oven instead of steaming?
Not really — steaming keeps the pastry soft and luscious. Oven-baking would dry it out.

Can I use lamb kidney instead of beef?
Absolutely. It’s slightly milder in flavour and works beautifully.

Try More Recipes:

• Mary Berry Chicken And Mushroom Pie
• Mary Berry Tuna Pasta Bake
• Mary Berry Cheese And Onion Pie Recipe