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. The suet-crust pastry is substantial and very filling and the most appetizing aroma fills the kitchen when you turn out the pudding and cut it open. It’s also one dish that leaves you free to do other things around 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.
About Time
- Prep Time 30 mins
- Cook Time 4Hours 10 mins
- Total Time 4 Hours 40 MinsIngredients
Suet Crust
- 225g / 8oz flour
- 75-100g / 3-4 oz suet
- 2 tsp baking powder (omit if using self-raising flour)
- 1 tsp salt
- cold water
Pudding
- 1 quantity suet crust pastry
- 450g / 1lb stewing steak
- 100g / 4oz kidneys
- 2 onions
- 100g / 4oz button mushrooms
- 2 tbsp Worcestershire sauce
- salt, pepper, a little water or stockInstructions
Steak and kidney pudding. 180c 30 minutes in the airfryer. During this morning I cooked the filling (steak, kidney, mushrooms, onions, and the stock cube) in the slow cooker for four hours on high, let it cool, then made the suet pastry (100 g suet, 200 g self-raising flour, added water to make a nice dough) and baked the pie in Air Fryer.
Amount Per Serving
CALORIES: 37
- TOTAL FAT: 3g
- SATURATED FAT: 0g
- TRANS FAT: 0g
- UNSATURATED FAT: 1g
- CHOLESTEROL: 0mg
- SODIUM: 26mg
- CARBOHYDRATES: 3g
- FIBER: 0g
- SUGAR: 1g
- PROTEIN: 0g