Ingredients for Steak And Kidney Pudding
- Self Raising Flour
- Beef
- Salt
- Black Pepper
- Water
- Chuck Steaks
- Ox Kidney
- Seasoned Flour
- Onion
- Worcestershire Sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Steak And Kidney Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Steak And Kidney Pudding
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the diced steak, kidneys, onion, and flour. Season generously with salt and pepper.
- Heat the beef dripping or oil in a large pan over medium-high heat. Brown the steak and kidney mixture, stirring occasionally, until well browned.
- Stir in the stock, Worcestershire sauce, and thyme. Bring to a simmer, then reduce heat and cook for about 30 minutes, or until the steak and kidneys are tender.
- Meanwhile, prepare the suet pastry according to package instructions or your own preferred recipe.
- Pour the steak and kidney mixture into a greased 2-quart pudding basin.
- Top with the suet pastry, sealing the edges tightly to prevent leaks.
- Place the pudding basin in a roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the pudding basin.
- Bake for 3 hours, or until the pastry is golden brown and the filling is bubbling.
- Let the pudding rest for 10-15 minutes before carefully inverting it onto a serving platter.
- Serve hot with your favorite vegetables, such as mashed potatoes or steamed greens.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
6g
Fat
66g
Carbs
23g
