Steak and Kidney Pudding
AI-generated image
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 servings Medium
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How to prepare

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.
Beef and kidney filling packed into a pastry-lined pudding basin AI-generated image
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.
Golden steak and kidney pudding unmolded onto a serving plate AI-generated image

Why this recipe works

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.

Storage and reheating

How to store it

Cool the pudding within 2 hours, cover, and refrigerate for up to 3 days. Freeze well wrapped for up to 2 months.

How to reheat it

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 / serving

822kcal
42.54 gprotein
61.83 gcarbs
44.13 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 14 Aug 2026 · updated 14 Aug 2026