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Steak and Kidney Pudding
Steak and Kidney Pudding is a traditional British recipe for a classic dish of steak and ox kidney with onion, beef stock, seasonings and Worcestershire sauce that's steamed in a flour and beef suet crust, that's known as 'Kate and Sidney' in Cockney rhyming slang. The full recipe is presented here and I hope you enjoy this classic British version of: Steak and Kidney Pudding.
prep time
20 minutes
cook time
300 minutes
Total Time:
320 minutes
Serves:
6–8
Rating: 
Tags : Beef RecipesBritish Recipes
Steak and kidney pudding (known as 'Kate and Sidney' in Cockney Riming slang!) is a classic British meat dish and one of my personal favourites. I've been cooking this for years and have even made it a favourite for my brother who doesn't particularly like offal in general. But if cooked properly the meat in this dish assumes a melt in the mouth quality and the gravy is to die for.
Ingredients:
For the suet pastry:
350g self-raising flour
175g beef suet
pinch of salt
plenty of freshly-ground
black pepper
enough cold water to bind the pastry (about 250ml)
For the Filling:
600g chuck steak trimmed and cut into 3cm cubes
250g ox kidney, trimmed and cut into 3cm cubes
2 tbsp plain flour
1 medium onion, finely chopped
1 tsp Worcestershire sauce
salt and freshly-ground
black pepper, to taste
1 tsp fresh thyme leaves, chopped
generous pinch of celery salt
150ml good beef stock
Method:
Add the prepared steak and kidney to a bowl along with the onion, celery salt, thyme leaves, salt and several generous twists of black pepper. Toss to combine then set aside.
Meanwhile sift the salt and flour into a large bowl then add the suet and plenty of freshly-ground black pepper. Mix to combine then add the cold water a little at a time until the mixture comes together as a soft dough. Tip the dough a lightly-floured surface and knead until elastic then cut off about 1/4 of the pastry and set aside for the lid. Roll the remaining pastry into a round about 7mm thick. Use this to line a well-buttered pudding basin (about 1.75l in volume), ensuring you leave at least 1cm of pastry over-hanging the lid of the bowl.
Add the flour to the meat mixture and toss to combine. Transfer the meat to the pudding basin (do not pack down) and fill to the top. Add the Worcestershire sauce, then top-up with the beef stock to about 2/3 the way up the bowl.
Roll the remaining pastry to form a lid. Cut this to the size of the bowl and place over the meat. Fold the overhanging pastry over the top and press the pastry securely together to seal. Cover the pudding with a doubled piece of foil that's been well buttered and pleated in the middle to allow for expansion then tie securely in place with string.
Place the pudding either in a steamer or on an upturned plate or saucer in a large saucepan. Fill with water to 3/4 of the way up the pudding and boil for 5 hours (remember to top-up the water occasionally to prevent the pudding from boiling dry!).
When ready turn the pudding onto a large warmed plate, cut a generous wedge out of the pudding and serve with mashed potatoes and broccoli or peas.
