Steak & Kidney Pudding

Added by McDougalls Team

Steak & Kidney Pudding

Steak and kidney in a rich gravy encased with suet pastry. A delicious filling dish.

At a glance

Preparation time: 20 minutes
Cooking time: 3½ hours

Serves: 4


  1. Make up suet pastry as recipe.
  2. Coat steak and kidney in seasoned flour.
  3. Heat oil in a large saucepan and fry the onion until golden, then fry meat until sealed.
  4. Gradually stir in the stock, tomato puree and herbs, stirring until thickened. Reduce heat, cover and cook for about 2 hours until tender. Season to taste and allow to cool.
  5. Prepare the suet pastry. Roll two-thirds of the pastry into a circle to fit a greased 1.2 litre pudding basin, or 4 individual pudding basins.
  6. Place pastry over the fist to stretch the centre and fit into the basin. Trim and dampen edges.
  7. Fill with meat and enough gravy to two-thirds fill the pudding. Reserve the remaining gravy for serving.
  8. Roll remaining pastry to fit the top and place over the meat. Neatly fold lining edges over the pastry top, pressing gently together to seal. Cover with greaseproof paper and foil and steam for 2 hours.

Hints and Tips

  • When steaming puddings, make sure the water is boiling before the pudding is placed in the steamer or pan. Always top up the level with boiling water from a kettle.

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  • 1 quantity McDougalls Suet Pastry
  • 2 tbsp McDougalls Plain Flour
  • 450g braising steak, cubed
  • 150g lamb’s kidney, diced
  • Salt & freshly ground black pepper
  • 2 tbsp oil
  • 1 small onion, chopped
  • 450ml beef stock
  • 1 tbsp tomato puree
  • 1 tsp dried mixed herbs (optional)

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