Steak and Kidney Pudding

A traditional steamed suet-crust pudding filled with tender steak, kidney and a deep, dark gravy.

Ingredients

• For the suet pastry: 350g (12 oz) self-raising flour
• 175g (6 oz) shredded beef suet
• Salt and freshly milled black pepper

Cold water to mix (about 200ml)

• For the filling: 675g (1 lb 8 oz) chuck steak, cut into cubes
• 175g (6 oz) ox or lamb kidney, cored and chopped
• 1 onion, chopped
• 2 tablespoons seasoned plain flour
• 1 tablespoon Worcestershire sauce
• 150ml (5 fl oz) cold water or beef stock

Directions

1. Toss the steak and kidney in the seasoned flour. Mix with the chopped onion and Worcestershire sauce and set aside.
2. Make the pastry: mix the flour, suet and a good pinch of salt, then add enough cold water to form a soft but not sticky dough. Roll out three-quarters of it and use to line a buttered 1.5 litre (2.5 pint) pudding basin.
3. Pack the meat mixture into the lined basin and pour in the water or stock until about three-quarters full.
4. Roll out the remaining pastry for a lid, dampen the edges, put it on top and press to seal.
5. Cover with a pleated sheet of buttered foil (the pleat allows for expansion) and tie securely with string.
6. Steam in a covered pan, with the water coming halfway up the basin, for 5 hours, topping up with boiling water as needed.
7. Remove the foil, turn out or serve straight from the basin, and offer extra hot gravy alongside.

Notes

Based on Delia Smith’s traditional steamed steak and kidney pudding; the long steam makes the meat meltingly tender.