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main dish · British
Bangers and Mash
Juicy pork sausages with creamy mustard mash and a deeply savory onion gravy—a classic British supper with crisp-edged sausages and silky potatoes.
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British
Steak and Kidney Pudding
A classic British steamed suet-style pudding filled with tender beef, kidney, onion, and rich gravy, enclosed in a softly yielding pastry crust.
220 min
4 portions
Medium
Comment préparer
1
Generously grease a 1.2-litre pudding basin with a little beef dripping. Mix the flour and salt in a bowl, rub in the cold dripping until the mixture resembles coarse crumbs, then stir in the cold water to make a firm dough. Knead briefly, cover, and rest for 10 minutes.
2
Set aside one-quarter of the dough for the lid. Roll the larger piece on a lightly floured surface into a round about 5 mm thick, then ease it into the basin, pressing it firmly against the sides without thinning the pastry.
3
Season the beef, kidney, and onion with the pepper. Pack them into the pastry-lined basin, then pour in the stock and Worcestershire sauce. Leave 2 cm of headroom so the gravy cannot bubble over.
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4
Roll the reserved dough into a lid. Brush the pastry rim with water, lay on the lid, and pinch the edges firmly to seal. Cover the basin tightly with pleated baking parchment and foil, securing it with kitchen string so steam cannot enter.
5
Place the basin on a trivet in a large pot and pour in boiling water to come halfway up its sides. Cover the pot, bring the water back to a simmer, and steam for 3 hours, checking every 45 minutes and topping up with boiling water as necessary.
6
Remove the covering carefully to avoid escaping steam. The pastry should be firm and pale golden, and the beef should be fork-tender; check that the center reaches at least 74°C. Rest the pudding in the basin for 10 minutes before loosening the edge and inverting it onto a warmed plate.
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Pourquoi cette recette fonctionne
Steaming keeps the dripping-rich pastry tender while the sealed filling braises in its own savory gravy. Kidney adds the distinctive mineral depth that makes this British classic memorable.
Conservation et réchauffage
Comment la conserver
Cool the pudding within 2 hours, cover, and refrigerate for up to 3 days. Freeze well wrapped for up to 2 months.
Comment la réchauffer
Re-steam the refrigerated pudding, covered, for 45 to 60 minutes until piping hot throughout. Re-steam a frozen pudding for about 90 minutes; do not thaw at room temperature.
Nutrition / portion
822kcal
42,54 gprotéines
61,83 gglucides
44,13 glipides
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