Steak and Kidney Pudding
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Ingredients
- 400 g beef stewing steak, diced
- 150 g lamb's kidneys
- 300 ml beef stock
- 1 onion
- 200 g self-raising flour
- 100 g shredded suet
- 1 tbsp plain flour
Nutrition (per serving)
- Calories
- 595 kcal
- Protein
- 32.7 g
- Carbohydrate
- 42.8 g
- of which sugars
- 3.1 g
- Fat
- 32.3 g
- of which saturates
- 15.2 g
- Fibre
- 2.2 g
- Salt
- 1.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced beef and kidneys in a large pan over a high heat in batches, then set aside.
- 2
Fry the chopped onion in the same pan for 6 minutes until softened, then stir in the plain flour.
- 3
Return the beef and kidneys to the pan, pour in the beef stock, bring to a simmer, cover and cook for 25 minutes until starting to tenderise (it will finish cooking as the pudding steams).
- 4
Meanwhile, mix the self-raising flour and shredded suet with enough cold water to make a soft dough, then roll out two-thirds to line a buttered pudding basin.
- 5
Spoon the beef and kidney filling into the lined basin, then roll out the remaining dough as a lid and press to seal the edges.
- 6
Cover the basin with baking paper and foil, then steam over simmering water for 45 minutes, topping up the water as needed.
- 7
Check there is no pink meat remaining when you turn the pudding out.
- 8
Serve in thick wedges with any remaining gravy.
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