Steak & Kidney Pudding
A classic British savory pudding made with beef and kidney filling encased in a suet pastry.
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- •1 tbsp Cooking oilolive oil
- •Stewing beeflean
- •1 medium-sized Onionfinely diced
- •Beef stockor beef stock cubes
- •Kidney(optional)diced
- •1/4 tsp Salt
- •1/4 tsp Black pepper
- •2 Bay leaves
- •1 tbsp Tomato pureeor paste
- •2 tsp Corn flourknown as corn starch
- •40 ml Cold water
- •3 tsp Baking powder
- •Plain flouror all-purpose flour
- •Butter
- •Suetbeef or vegetable
- •Leeks(optional)or spring onions
- •Milk
- 1
Heat a large frying pan on high and add 1 tbsp of olive oil.
1 min
- 2
Add lean stewing beef and fry until brown.
5 min
- 3
Add finely diced onion and fry until colored.
2 min
- 4
Transfer to a saucepan and add beef stock.
1 min
- 5
Add salt, black pepper, bay leaves, and tomato puree.
1 min
- 6
Simmer for 1 hour, adding kidney 15 minutes before the end.
1h 0m
- 7
Remove bay leaves and thicken with corn flour mixed in cold water.
2 min
- 8
Mix baking powder with flour, add butter, and rub in until sandy.
5 min
- 9
Add suet and leeks, mix, and add milk to form dough.
5 min
- 10
Roll out pastry and line a greased pudding bowl.
5 min
- 11
Fill with cooled meat mixture, cover with pastry lid, and seal.
5 min
- 12
Steam for 1 hour or boil for 30 minutes.
1h 0m
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