Steak and Kidney Pudding

steak and kidney pudding

Steak and Kidney Pudding

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Servings: 4
Calories: 749
Prep Time 20 minutes
Cook Time 4 hours


  • 8 oz self- raising flour
  • salt and pepper
  • 4 oz shredded suet
  • 8 tablespoons cold water plus 1/4 pint
  • 1 lb stewing steak
  • 4 oz kidney
  • 1 onion chopped
  • 1 oz plain flour
  • pinch of mustard powder
  • parsley sprig to garnish


  • Sift the flour and 1/2 teaspoon salt into a bowl. Add the suet and mix well, then stir in sufficient water to form a light, elastic dough.
  • Roll out two-thirds of the pastry to a circle large enough to line a 900 ml (1 1/2 pint) pudding basin.
  • Cut the steak into 2.5 cm (1 in) cubes. Remove skin, core and fat from the kidney, then cut into 1 cm (1/2 in) pieces.
  • Arrange the steak and kidney in layers in the pudding basin. Mix together the onion, flour, mustard, seasoning to taste and the 150 ml (1/4 pint) water until smooth. Pour over the meat.
  • Roll out the remaining pastry to form a circle to fit the top of the basin.
  • Brush the rim of the pudding with water, lift the pastry lid over the basin and press down gently around the rim. Trim off surplus pastry.
  • Cover with a lid of greaseproof paper, then a lid of foil, both pleated to allow for expansion, and tie with string. Steam or boil the pudding for 4 hours, topping up with boiling water as required. Garnish with a sprig of parsley.
  • Traditionally ox kidney is used in this recipe, but if you prefer a milder flavour use lamb's kidneys.
Calories: 749 kcal
Carbohydrates: 49 g
Protein: 36 g
Fat: 45g
Saturated Fat: 22 g
Trans Fat: 1 g
Cholesterol: 205 mg
Sodium: 116 mg
Potassium: 489 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 415 IU
Vitamin C: 5 mg
Calcium: 30 mg
Iron: 4 mg
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