Steak and kidney pudding starts with suet pastry pressed inside a buttered basin, ready to hold the meat and gravy. For a proper British-style dinner, Delia Smith Steak and Kidney Pudding Recipe uses slow steaming to give the beef a tender texture and the pastry a soft crust.
Ingredients
For the Suet Pastry:
350g (12 oz) self-raising flour
175g (6 oz) shredded beef suet
½ teaspoon salt
¼ teaspoon freshly ground black pepper
200–250ml cold water, as needed
Butter, for greasing the pudding basin
For the Steak and Kidney Filling:
560g (1¼ lb) chuck steak or braising steak
225g (8 oz) ox kidney, trimmed weight
2 tablespoons plain flour
1 medium onion, thinly sliced
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
Cold water, enough to almost cover the meat
For the Extra Gravy (Optional):
Steak and kidney trimmings
1 onion, halved
570ml (1 pint) water
1 teaspoon beef dripping
2 tablespoons plain flour
A few drops of Worcestershire sauce
Preparation Time: 35 minutes Cooking Time: 5 hours Servings: 6
How to Make Delia Smith Steak and Kidney Pudding
Step 1: Make the Suet Pastry
Put the self-raising flour into a large mixing bowl, then add the salt and black pepper. Stir in the shredded beef suet with a knife until it is evenly mixed through the flour.
Add cold water a little at a time, stirring as you go. Once the mixture starts coming together, use your hands to form a soft dough. It should feel slightly elastic without being overly sticky. Suet pastry usually needs more water than ordinary shortcrust pastry, so add a little extra if the mixture feels dry.
Lightly butter the inside of a 1.5-litre pudding basin. Set aside about one-quarter of the dough for the lid, then roll the remaining pastry into a circle approximately 33cm wide.
Lower the pastry into the basin and gently press it against the bottom and sides. Check that there are no holes, especially near the bottom, where gravy could escape during steaming.
Step 2: Prepare the Steak and Kidney Filling
Trim any tough fat or gristle from the chuck steak and cut the meat into small cubes. Remove the membrane and hard white centre from the kidneys, then chop them into slightly smaller pieces.
Place the steak and kidney in a bowl with the plain flour, salt, and black pepper. Toss everything together until the meat is lightly coated.
Spoon the meat into the pastry-lined basin, adding the sliced onion between the pieces. Pour in enough cold water to reach almost the top of the meat, then add the Worcestershire sauce.
You don’t need to brown the steak beforehand for this traditional version. The long steaming time cooks the meat gently, allowing its juices to mix with the seasoned flour and produce a rich gravy.
Roll out the reserved pastry to make a lid. Brush the pastry edges with a little water, place the lid over the filling, and press firmly to seal.
Step 3: Steam the Pudding for Five Hours
Cover the basin with a double layer of kitchen foil, making a pleat in the centre to give the pastry room to expand.
Tie the foil securely around the rim with kitchen string. Make a string handle if you want an easier way to lift the basin from the steamer.
Place the basin in a large steamer over boiling water. If using a saucepan, stand the basin on a heatproof trivet and add boiling water until it reaches halfway up the sides.
Cover with a lid and steam gently for five hours. Check the water level regularly and top up with boiling water whenever necessary.
While the pudding steams, you can make the extra gravy. Simmer the meat trimmings with half an onion in 570ml water for about an hour, then strain. Fry the remaining chopped onion in beef dripping, stir in the flour, and gradually add the strained stock. Cook until thickened, then season and add Worcestershire sauce.
When the pudding is ready, remove it carefully and leave it for five minutes. Loosen the edges with a knife and turn it onto a warm plate, or simply serve it directly from the basin.
What to Serve With Delia Smith Steak and Kidney Pudding
Steak and kidney pudding already contains meat, pastry, and gravy, so traditional vegetables and potatoes are usually enough to complete the meal.
Mashed potatoes are my first choice because they go so well with the rich beef gravy. Plain boiled potatoes are another good option, particularly if you want something less heavy.
Steamed cabbage, carrots, garden peas, and spring greens are all traditional accompaniments. I particularly like serving the pudding with cabbage and carrots because their mild flavours don’t compete with the filling.
One thing I appreciate about Delia Smith Steak and Kidney Pudding Recipe is the option of making extra gravy from the meat trimmings. It’s especially useful if you’re serving mashed potatoes alongside the pudding.
Delia Smith Steak and Kidney Pudding Nutrition Information
The following nutritional values are estimates per serving, based on dividing the pudding into six portions without additional gravy or side dishes.
Nutrient | Amount Per Serving |
|---|---|
Calories | 680 kcal |
Protein | 35g |
Carbohydrates | 46g |
Fat | 40g |
Saturated Fat | 19g |
Fibre | 2g |
Sodium | 520mg |
The actual values depend on the cut of beef, the suet used, and the size of each serving.
FAQs
Can I Use Lamb Kidneys Instead of Ox Kidneys?
Yes. Lamb kidneys have a milder flavour and work well in steak and kidney pudding. Remove the tough white centres before chopping them into small pieces.
Why Is My Steak and Kidney Pudding Pastry Hard?
Hard pastry can result from adding too little water to the dough or working it too much. Mix the ingredients just until the pastry comes together, and keep the steamer at a gentle simmer.
Can I Make Steak and Kidney Pudding the Day Before?
Yes. You can prepare the uncooked pudding, cover it securely, and refrigerate it overnight before steaming. Keep the meat refrigerated and cook the pudding thoroughly the following day.
Can I Freeze Steak and Kidney Pudding?
Yes. Allow a cooked pudding to cool completely, then wrap it securely and freeze for up to three months for best quality. Thaw it overnight in the refrigerator before reheating thoroughly.
How Do I Know When Steak and Kidney Pudding Is Ready?
After five hours of steaming, the pastry should be fully cooked and soft, while the beef should break apart easily with a fork. If the meat still feels tough, continue steaming and check it again after another 30 minutes.