Recipes
Recipes

Steak & kidney pudding

This recipe uses budget friendly cuts of meat to make a rich, savoury filling, perfect for a cold day.

This recipe uses budget friendly cuts of meat to make a rich, savoury filling, perfect for a cold day.

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(4 votes)
Cooking Time

Cook: 4 Hours 5 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £2.50 per serving

Nutritional Information

Each 324g serving contains

Energy
2427kj
580kcal
29%
Fat
24.6g
High
35%
Saturates
12.3g
High
62%
Sugars
3.9g
Low
4%
Salt
1.62g
Med
27%
of your reference intake.
Typical energy values per 100g:
749kj/179kcal

Ingredients

1 tbsp olive oil

1 small onion, diced

1 small carrot, peeled and finely diced

450g pack Butcher's Selection Beef Stewing Steak

225g beef or lamb kidney, chopped

1 tsp fresh thyme leaves, chopped

1 heaped tbsp flour

1 tbsp Worcestershire sauce

100ml ale

1 Knorr Beef Stock Pot, mixed with 100ml boiling water

375g self-raising flour

125g Atora The Original Shredded Beef Suet

Pinch of mustard powder

Method

1
Heat the oil in the pan and cook the onion for 5 minutes. Add the carrot and cook for another minute. Remove with a slotted spoon, then brown the steak and kidney in batches. Add the onion and carrot, plus the other ingredients, to the pan. Simmer gently, uncovered, for 2 hours. Allow to cool.
2
Mix the flour, suet, a pinch of salt and mustard (if using). Pour in 250ml water and mix to make a dough.
3
Knead briefly on a floured surface. Roll out three-quarters of the dough to 1cm thick. Use to line a well greased 1L pudding basin. Keep the remaining pastry for the lid.
4
Spoon in the filling. Roll out the remaining pastry tomake a lid. Brush the edges with water, lay the lid on top and pinch to seal. Cover with foil, allowing 1-2cm room for the pudding to expand. Tie string around the basin so it's easier to lift when hot.
5
Put in a pan and pour in enough boiling water to come halfway up the basin.
6
Cover and simmer for 1 hour 30 minutes, topping up the water as necessary. Turn out and serve.