British Recipes > Steak and Kidney Pudding

How to make steak and kidney pudding:
Probably the best known meat pudding in British cookery.


for the pudding:
2 cups all purpose flour
1 cup suet
water to mix

for the filling:
3/4 -1lb stewing steak
2 - 3 lambs' kidneys or 4oz ox kidney
water or stock
(see measure conversions for more information)


- Cut the steak into thin pieces and chop the kidney into small pieces.
- Mix the kidney well with the steak and roll in seasoned flour.
- To make the pastry, mix together the flour and the suet and add enough water to make a firm pastry.
- Roll out the pastry.
- Line a greased basin with two thirds of the pastry, retaining one third to make a lid.
- Put the meat into the pastry-lined basin.
- When all the meat is used add enough water or stock to nearly fill the basin.
- Put on the lid.
- Seal the edges of the pastry well together.
- Cover the top of the pudding with a piece of buttered grease-proof paper.
- Cover this in turn with a piece of cloth tied around the basin with string.
- Gather the four corners of the cloth together and tie securely.
- Steam for 4 hours and serve with thickened gravy.