Steak And Kidney Puddinga True English Classic
Steak and kidney pudding is a steamed pudding where diced beef and kidney are enclosed in a case made from suet pastry. While the pudding steams, the seasoned meat and onions mingle, creating a tempting, fragrant pool of gravy.
Traditionally served with mashed potatoes and green peas, this is cold-weather food at its best. The suet-crust pastry is substantial and very filling and the most appetising aroma fills the kitchen when you turn out the pudding and cut it open. It’s also one of those dishes that leave you free to do other things round the house while it cooks. And it’s good-natured enough not to mind if you leave it 10 minutes too long … as long as there’s water in the pot, that is.
And far from being regarded as a culinary fossil, steak and kidney pudding is reappearing on the menus of pubs across the country. Served with mashed potatoes and steamed vegetables, it makes a warming, filling dinner.
My Biggest Tip For Working With Raw Kidney:
DO wear gloves when chopping the kidney. The kidney does carry quite a strong ammonia scent. Once on my hands, 3 washings didnt get it off. Eventually I went and did the yard/garden work that I had to do anyhow. The good earth did its job and washed my hands mostly clean of the smell. A post-gardening shower got rid of the last remnants. However, having that scent on my hands for so long made me particularly sensitive to the same flavor in the final puddigs.
Steak And Kidney Pudding With Steak And Kidney Gravy
I’ve subtitled this recipe ‘Kate and Sidney make a comeback’, after the Cockney slang version of this world-famous recipe.
It’s certainly time for a revival because it has been shamefully neglected and because it really is the ultimate in comfort food. Home-made is a far superior thing to any factory version and, believe it or not, it’s dead simple to make. Once it’s on the heat, you can forget all about it till suppertime except for the amazingly appetising wafts coming out of the kitchen. Although steak and kidney pudding has a lovely juicy filling, it’s always nice to have a little extra gravy and since there are always some meat trimmings over, a good way to use them is to make steak and kidney gravy.
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British Steak And Kidney Pudding
British Steak and Kidney Pudding is a traditional savory British dish thats both rich and hearty. Tender pieces of beef steak and kidney are cooked in a rich Guinness gravy, steamed in a flaky suet based pastry.
Just in time for St Patricks Day, this classic savory pudding is usually served with peas. The filling can also be used in a classic pie form for a Steak and Kidney pie that is also one of Englands national dishes.
Fun fact: Not to confuse things , a pudding is in fact also known as dessert in the U.K.
Kidneys are a popular ingredient used in British cooking, but theyre not for everyone as they do have a very rich and intense flavor. If they are not to your liking, then you will love my British Steak and Ale Pie which has a very similar filling, minus the kidney.
What is the difference between Steak and Kidney Pudding and Steak and Kidney Pie?
In a nutshell, a pudding uses suet pastry and is steamed while a pie uses the same filling with a shortcrust pastry that is baked.
Steak and Kidney pudding is one of the most popular British comfort foods and pub grub that was actually born in France and Belgium. In the U.K., these puddings can be purchased in supermarkets in tins . But of course, homemade is always best.
A traditional pudding bowl is used for this this recipe. I use a 1.2 liter ceramic pudding bowl/basin that I purchased on Amazon that is inexpensive.
How do you steam Steak and Kidney Pudding?
What Is The Texture Of A Steak And Kidney Pudding Supposed To Be
I asked Paul this question quite pointedly because I assumed everyone would like the flaky, crispy crust of a perfect pie. I couldnt imagine how steaming would achieve this.
Paul said quite emphatically that a steak and kidney pudding crust is NOT meant to replicate a pie crust. It is meant to be, in his words, stodgy. The perfect texture is soft it should melt in your mouth rather than crunch.
The mixture inside is like a delicious very thick stew its really quite spectacular, in my opinion.
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Steak And Kidney Pudding Your Questions Answered + A Recipe
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Welcome to The Storied Recipe! I host a unique podcast where every guest gives me a recipe thats significant to their culture, life, and memories. I make, photograph, and share the recipe with you. I invite you to listen to Pauls story as you make his mothers Steak and Kidney Pudding .
When I started this podcast, I didnt really consider how many adventurous recipes I would get. I realize how short-sighted that must sound to you. I think I just anticipated all my guests giving me their grandmothers favorite cookie recipes. Gosh, Im so glad it didnt work out like that! Can you imagine how BORING that podcast would be?? I am so thankful that this has turned into something so much more global, exciting, and educational than I ever could have imagined!
This particular Steak and Kidney Pudding recipe came from Paul Kelly, the original free range turkey farmer. Actually, more accurately, it came from Pauls mother, the daughter of a British butcher.
Spoiler alert: We loved these. Truly. Much to our surprise. Im going to write about how to make them and working with the organ meat and it may sound not that appetizing. So I definitely want to say up front that they were delicious. The rich, meaty stew inside was well-seasoned and the suet crust was soft and flavorful.
Recipe For Steak And Kidney Pie
- Heat oil in a large saucepan, add the onion and cook until soft.
- Add the beef and kidney until browned. Add the flour and cook stirring for 1 minute. Add the stock and sauce, salt and pepper and bring to a boil. Partially cover and simmer for 2 hours.
- Add the mushrooms and cook for 30 minutes or until the meat is tender.
- Make the pastry. Sift the flour and add the butter and rub in until it resembles breadcrumbs. Add the water and mix until the dough comes together to form a ball.
- Roll out onto a floured surface, about 1 inch thick and that is larger than the pie dish.
- Spoon the meat mixture in your pie dish and cover with the pastry. Make a hole in the middle so the steam can escape. Crimp the edges with a fork and decorate with any leftover pastry trimmings. Brush the top with the beaten egg.
- Bake in a preheated oven 180°c fan/200°c/Gas 6 for 30 minutes until the pastry is crisp and golden.
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How To Make Steak And Kidney Pudding
- Grease your pudding basin and line it with 3/4 of the pastry.
- Skin and core the kidneys and cut into dice. Dice the steak. Toss both meats in a tablespoon of seasoned flour.
- Dice the onion and mushrooms. Mix the meat with the onions and mushrooms and fill into the lined pudding basin.
- Mix the stock or water with the Worcestershire sauce and pour over the meat and vegetables.
- Roll the remaining pastry into a lid and cover the basin. Make sure the edges are well sealed.
- Cover the pudding basin with greaseproof paper, leaving room for the pudding to expand.
- Place into a steamer or saucepan 1/4 full of simmering water and cook for approx. 3 hours.
- Leave to cool for a little while before turning the pudding out onto a large plate. Serve with mashed potatoes and peas and carrots.
How Long Do You Steam A Steak And Kidney Pudding
If youre making one large pudding, most recipes say 3 hours.
I chose to make individual steak and kidney puddings because
a) Theyre cuter and more photogenic.
b) They seemed more appetizing that way. As Ive mentioned, my family was not thrilled about the kidney.
c) I didnt have 3 hours to wait for a pudding to steam. Because I made individual steak and kidney puddings, I only steamed them for 50 minutes. I think they could have gone longer, but not for less time.
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Steamed Steak And Kidney Pudding Recipe
Steamed Steak And Kidney Pudding
From bonzaichef 14 years ago
- 240 minutes to make
- Serves 4
If ever I say to someone ‘ im making a steak & kidney pudding’ their eyes light up & they fall to their knees & beg me to invite them to dinner, well, almost:-)) This is a winter British home cooked classic. It takes a little bit of effort if you’re making your own beef stock but I guarentee when you cut into this the smell will knock you out.Read moreI can still remember it as a kid . Serve with a simple steamed cabbage & boiled spuds & let the rich gravy do the rest:-)) See less
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- 750g chuck steakshopping list
- 225g ox kidney or anyother strong kidney you can get hold of shopping list
- 1 meduim onion, chopped shopping list
- a handful of curly leaf parsley, roughly about 10gms, chopped. shopping list
- 250ml cold watershopping list
How to make it
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Another Great Steamed Pudding Basin
A lot of Brits make Steak and Kidney pudding in one large basin. If you choose to go that route, you can use the same one I used for Nannys Golden Syrup Sponge Pudding. This was the first time I used a pudding basin and, again, I didnt suffer from any sticking problems at all. If you choose to make one large pudding, then extend the steaming time to 3 hours.
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How To Cook The Perfect Steak And Kidney Pudding
Steak and kidney puddings don’t often appear on menus these days. For someone who, since eating a revelationary pud at an unprepossessing pub somewhere in the home counties has been seeking them out with the zeal of a convert, this is a great shame. That said, it’s also one of the very best reasons for making them at home.
The other is that the pudding, in the truest sense of the word, is one of the few dishes that this country can fairly claim as its own indeed, a 17th-century French visitor was move to write “blessed be he that invented pudding, for it is a manna that hits the palates of all sorts of people a manna, better than that of the wilderness, because the people are never weary of it. Ah, what an excellent thing is an English pudding!” And from a Frenchman, that’s basically an admission of culinary genius.
Although the pudding has a long and noble history , the modern boiled pudding only appeared on the scene with the invention of pudding cloth in the 17th century, and basins have only come into widespread use in the last hundred years. And what of that great combination, steak and kidney? Jane Grigson tells us that Mrs Beeton was the first to put the two together under a suet crust in 1861, in a recipe sent to her by a reader in Sussex, a county that “had been famous for its puddings of all kinds for at least a century”.
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Steak And Kidney Pudding
2 onions, peeled and roughly chopped2 tbsp plain flour750ml Goldenfry Original Gravy Granules Beef, made as per pack instructionsa little butter for greasing the pudding bowl250g ox kidney, halved, cleaned and cut to size2 packs Goldenfry Farmhouse Style Dumpling Mix, made as per pack instructionssea saltfreshly ground pepper
Why Is It Called Steak And Kidney Pudding
Lets back up. Anytime I have a guest from the UK on the podcast, I ask them the same thing: What is a pudding?
Basically, Ive narrowed the answers down to 3 general responses:1) A pudding is the British equivalent to the American word dessert.2) A pudding is anything steamed, dessert or otherwise.3) Everyone throws Yorkshire puddings out of the conversation because every guest agrees Yorkshire puddings they dont fit into any pudding category.
So! Its called a steak and kidney pudding because its steak and kidney in a thick gravy, encased in a thick suet crust, then steamed rather than baked.
A steak and kidney pie would be the same filling, same crust, but baked.
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Steak And Kidney Pie With Easy Shortcrust Pastry
Theres nothing quite like a homemade steak and kidney pie, especially when its made with easy shortcrust pastry. This recipe is perfect for those who want to make a traditional British dish at home. The best part is that the pastry can be easily made in advance, so you can have a delicious home-cooked meal on your table in no time. Enjoy!
Basic Recipe For Suet Crust
This quantity of suet crust pastry is enough to make a 15cm / 6in pudding, which will feed four people.
- 225g / 8oz flour
- 2 tsp baking powder
- 1 tsp salt
- cold water
If using block suet, remove skin and shred finely. If using packet suet, weigh out quantity required and follow instructions on the packet.
Sieve flour, baking powder and salt together and add the suet.
Mix with cold water to a soft, but not sticky dough.
Turn out onto a lightly floured board and roll out as required.
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Who Is Chef
I am Jerry Pank, aka Chef, the founder, funder, editor and creator of Cookipedia. I am an extremely enthusiastic cook, however I am a computer programmer, not a Chef! I chose the pseudonym because it seemed like a good idea at the time. It feels a bit pretentious now but it’s too late to change, so my apologies to real chefs.