Steak and Kidney Suet Pudding (English)

This classic British recipe uses suet pastry, lean stewing steak and a rich, thick stout gravy. Serve with creamy mash and fresh greens.

2½ Tbsp. dripping or vegetable oil
2 onions, halved and sliced
1 large carrot, diced
2 bay leaves
2 Tbsp. all-purpose flour, unbleached
1 tsp. English mustard
lean stewing steak, diced (400 g)
2 kidneys, halved, cored and cut into chunks (150 g)
stout beer (200 mL)
strong beef stock (200 mL)

To Serve:
mashed potato
greens

Suet Pastry:
all-purpose flour, unbleached (300 g)
1 tsp. baking powder
beef suet (150 g)
soft butter, for greasing
chopped parsley

Make the Filling:
Melt 1½ Tbsp. of the dripping in a large, non-stick pan. Fry the onions, carrot and bay leaves for 15 minutes, stirring frequently, until golden.

Mix the flour, mustard powder and some seasoning in a large bowl, then toss in the steak and kidneys until they are coated. Remove the vegetables from the pan with a slotted spoon and set aside. Add the remaining drippings to the pan and fry the meat until browned.

Stir the stout into the remaining flour left in the bowl, then pour into the pan of meat with the stock, and stir over the heat until thickened to a gravy. Return the vegetables to the pan, cover tightly and simmer for 1 hr 15 minutes-1 hr 30 minutes, stirring frequently, so that the flour in the sauce doesn’t stick to the bottom of the pan. If necessary, add a drop or two of water to loosen the consistency, but not too much as you want a thick gravy. The meat won’t be completely tender, but it will cook further in the pudding. Set aside to cool or chill overnight.

Make the Suet Pastry:
Put the flour, baking powder and suet in a bowl with ½ tsp. salt. Pour in 150 mL cold water and stir with a round-bladed knife to bring the mixture together as a dough. Tip onto a lightly floured surface, knead briefly until smooth, then cut off ¼ and set aside.

Very generously grease a 1.2 L pudding basin. Roll out the biggest piece of dough to a circle large enough to line the inside of the basin right up to the rim. Press the pastry into the basin so that it is an even thickness, then spoon in the steak and kidney mixture. Roll out the remaining pastry to make a round to fit as a lid on top of the basin. Brush round the edge with water, then place on top of the filling, wetted-side down and seal all the way round with the sides to enclose.

Cover the basin with a double layer of greased baking parchment and foil, pleating them first to allow for expansion (alternatively, use muslin). Then tie with string, adding a string handle for easy lifting in and out of the pan.

Put an upturned heatproof saucer in the base of a large pan and put the pudding basin on top. Pour in boiling water from the kettle to come ¾ up the side of the basin, then cover the pan tightly with a lid. If you can’t close the pan, cover tightly with foil instead and leave to simmer for 2 hrs over a low heat. If you need to, top with more boiling water, but if the seal is tight, this shouldn’t be required.

Remove the pudding from the pan and leave to settle for 5 mins, then turn out onto a plate, scatter with parsley (if you like), and serve with mash and greens.

Make-Ahead: To save time, you can prepare the pudding filling a day ahead. Take a look at our video on steaming a pudding.