Steak and kidney pudding (PC)
The pudding is known colloquially as "Babby's Yead" (Baby's Head) in certain areas of North West England.
- 350 g( 12 oz) self-raising flour
- 175 g (6 oz) shredded beef suet (Atora)
- Pinch of sea salt and freshly ground black pepper
- 560 g (1¼ lb) chuck steak / steak
- 275 g (10 oz) ox kidney - trimmed to 225 g (8 oz), some supermarkets sell the above, ready trimmed, in one packet
- 2 tablespoons plain flour
- Big pinch of mustard powder
- sea salt and freshly ground black pepper
- Handful of fresh parsley, chopped
- 2 cloves of garlic, peeled and crushed
- 1 tablespoon of mushroom ketchup
- 1 teaspoon Worcestershire sauce
- 1 Oxo cube, crumbled
- 1 medium onion, peeled and sliced
- Sea salt and freshly ground black pepper
- Sift the flour and the salt into a large mixing bowl
- Season with black pepper
- Add the suet, a few drops of water and combine with the flour, using a palette knife
- Continue stirring, adding a few drops of water at a time until it starts to become a little clay-like
- Stop adding water now and mix with your hands
- Keep mixing until you have a smooth elastic dough. You can always make small adjustments by adding a little more flour or water as needed
- Divide the dough into ¼ for the lid and ¾ t line the bowl
- Roll out a circle, quite thick, about a foot in diameter and press into your pie-bowl
- Roll the remainder out as a lid so that it sits over the edges of the lined bowl
- Trim the meat and kidneys of excess fat etc. so you have the correct weight. Feed your cats or dogs with the remainder!
- Season the flour with salt, pepper and mustard
- Dredge the meat and kidney in the seasoned flour
- Add all of the filling ingredients to a separate bowl. Crumble in the Oxo cube. Mix well with your hands.
- Fill the suet-lined bowl with the filling ingredients.
- Shake any remaining flour over the top and just cover the meat with cold water
Wrapping and cooking
- Cover with a double layer of tin-foil, leaving a pleat for expansion
- Tie with kitchen string.
- Quarter fill the pressure cooker with boiling water.
- Place the bowl in the shallow trivet.
- Cook on high pressure for 2 hours.
- Allow the pressure to come down naturally.
Don't try and invert a pudding of this size onto a plate. You are inviting disaster, and for no sensible reason. Trust me. Serve it directly out of the bowl!
- Don't sit the bowl on a saucer in the pan. It will probably be broken after 5 hours
- Next time, using this quantity, I would make 2 separate puddings
- Check the use-by date of the suet, I had a batch of suet-pudding failures, which I eventually traced to years out-of-date packet suet. It does go off.
- Suet can be frozen and keeps for ever this way. Defrost naturally.
I often make 2 separate puddings using this recipe. I make the first using half the cooked meat and freeze the remainder for the other pudding. Always make the suet mix on the day you plan to cook the pudding. I use 200 g of plain flour and 100 g of suet for each of the smaller puddings.
Other variations can be found on the comments page.
This recipe was tested in a WMF 6.5 litre pressure cooker. On this model high pressure is represented by two red rings showing (117°C)
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- Pressure cooker recipes
- Steak and kidney pudding - recipe and timings for the non-pressure cooker version.
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