Tuesday, 26th May 2020

This Month's Magazine
Steak and Kidney pudding.

Steak and Kidney pudding.

making a comeback and is perfect for chilly winter nights. by Chef Matthew (Academie Culinaire de France)


  • 1 oz/25g beef dripping, lard or vegetable oil
  • 1½lbs/675g quality beef
  • 12 oz/350g beef kidney
  • 1 onion, peeled and roughly chopped
  • 2 carrots, peeled and thickly sliced
  • 1 oz/ 25g all purpose/plain flour
  • 10 fl oz/ 300ml beef stock
  • 5 fl oz// 150ml red wine
  • 1 bay leaf
  • ¼ cup/ small handful flat leaf parsley, finely chopped
  • 1 tbsp tomato puree
  • 10 oz/280g self raising flour
  • ½ tsp baking powder
  • Pinch salt
  • 5 oz/ 140g beef suet, finely chopped. (You can find suet in Gib.)
  • 2 - 3 tbsp cold water
  • Butter for greasing



Heat a large pan, add the dripping/lard or oil, heat until slightly smoking. Add beef cubes and the kidney, stir well until meat is browned. Add the onion, carrots and stir again. Sprinkle flour over the meat and vegetables, stir thoroughly. Add the stock, red wine, bay leaf, parsley and tomato puree. Bring to a gentle boil, cover and cook for 1 hour. Check and season with salt and pepper to taste, allow to cool.

Make the pastry.
Place the flour, baking powder, and salt into a baking bowl and rub the suet into it. Add cold water to form a stiff, slightly sticky dough, rest for 30 mins. Grease a 2 pint pudding basin with the butter. Divide the pastry into ⅔ and ⅓ , roll the 2/3 piece to line the basin plus a ½” border. Carefully line the basin with the dough. Then add the meat mixture to the basin. Roll
the remaining dough to cover the pudding basin. Wet the overhanging lip with water, lay the lid on top and press firmly
around the edge to seal.

Cover the basin with two layers of greaseproof paper or a tea towel secured with kitchen string. Steam over boiling water for
2 hours, topping up with boiling water as needed.

Remove the pudding from the steamer and serve with mashed potatoes and cabbage.

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