Steak & kidney pudding

Steak & kidney pudding

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

By , 21 September 2015
Steak & kidney pudding
  • Ready in: 240 mins
  • Serves: 6
  • Price: £2.50 per serving
Nutritional Info
Each 324g serving contains
  • Fat 24.6
  • Sat Fat 12.3
  • Sugar 3.9
  • Salt 1.62
  • Cals 580
of your reference intake.
Typical energy values per 100g: 749kJ/179kcal.
  • 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
  • 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.

  • Mix the flour, suet, a pinch of salt and mustard (if using). Pour in 250ml water and mix to make a dough.

  • 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.

  • 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.

  • Put in a pan and pour in enough boiling water to come halfway up the basin.

  • Cover and simmer for 1 hour 30 minutes, topping up the water as necessary. Turn out and serve.