Mary Berry Steak And Kidney Pudding

This easy Steak and Kidney Pudding by Mary Berry is a delicious, hearty classic, perfect for cozy dinners. With tender beef and kidney simmered in rich Guinness gravy, it’s packed with comforting flavors. You can easily adjust with everyday ingredients, making it as traditional or flexible as you like—ideal for warming up any evening.

Ingredients Needed

Filling:

• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1 ¼ pounds (570 grams) stew beef, diced
• 1 small onion, finely chopped
• 1 large carrot, finely chopped
• ¼ cup (52 grams) beef kidney, diced
• 1 garlic clove, peeled and chopped
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce
• 1 tablespoon plain flour (all-purpose flour)
• 1 teaspoon English mustard powder
• ¼ teaspoon fresh rosemary, chopped
• ¼ teaspoon fresh thyme
• ⅓ cup (88 ml) Guinness
• ½ cup (118 ml) beef stock

Pastry:

• 2 ⅓ cups (300 grams) plain flour (all-purpose flour)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup + 2 tablespoons (150 grams) beef suet
• Butter for greasing the bowl

How To Make Steak And Kidney Pudding

1. For the Filling: In a skillet, heat the vegetable oil and butter. Add diced beef and sauté until browned, then remove from the pan.
2. Cook Vegetables: Add chopped onion, carrot, and garlic to the same skillet, cooking until softened.
3. Combine Ingredients: Stir in tomato paste, Worcestershire sauce, flour, mustard powder, rosemary, thyme, Guinness, and beef stock.
4. Simmer: Let the mixture simmer for 35 to 45 minutes, then season with salt and pepper to taste.
5. For the Pastry: In a bowl, combine flour, baking powder, salt, and suet. Gradually add cold water and knead until smooth.
6. Prepare Basin: Grease a pudding basin. Press the pastry into the bottom and sides of the basin.
7. Add Filling: Spoon the steak and kidney mixture into the basin.
8. Seal Pudding: Cover the filling with a pastry top, then seal with parchment paper followed by foil.
9. Steam: Steam the pudding for 2 hours. Once done, carefully remove from the basin, allow to cool slightly, and serve warm.

Recipe Tips

• Brown the Meat Well: Browning the beef and kidney in oil and butter brings out a deep, rich flavor that makes a big difference in the final dish.
• Use Cold Water for Pastry: When making the pastry, use cold water to help keep it firm and easy to work with for a perfect, crumbly texture.
• Seal the Pudding Tightly: Make sure to cover the pudding basin with both parchment paper and foil to prevent water from getting inside during steaming.
• Steam Slowly: Give it the full 2 hours to steam. This slow-cooking method makes the meat tender and the pastry soft and flaky.
• Rest Before Serving: Let the pudding rest for a few minutes after steaming; this helps the flavors settle and makes it easier to slice.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Steak and Kidney Pudding cool to room temperature first. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: After cooling to room temperature, wrap the pudding tightly in plastic wrap and place it in a freezer-safe container. Store in the freezer for up to 3 months. To thaw, move it to the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C (350°F). Place the pudding in an oven-safe dish, cover with foil, and heat for about 20–25 minutes or until warmed through.

Nutrition Facts

Serving Size: 100g

• Calories: 211
• Total Fat: 10.9g
• Saturated Fat: 5.8g
• Cholesterol: 55mg
• Sodium: 200mg
• Potassium: 180mg
• Total Carbohydrate: 18.6g
• Dietary Fiber: 0.9g
• Sugars: 0.8g
• Protein: 10.7g

Try More Mary Berry Recipes:

• Mary Berry Lavender Shortbread
• Mary Berry Canterbury Tart
• Mary Berry Caraway Seed Cake
• Mary Berry Bara Brith Recipe