Steak and kidney pudding: Difference between revisions
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'''Home-made Steak and kidney pudding recipe'''. Although this recipe takes 5 hours to cook, or burn, if you are forgetful, most of the time is in the [[Boiling|boiling]], the preparation is minimal, plus you have the benefit of the wonderful smell whilst it's cooking. | |||
The pudding is known colloquially as "Babby's Yead" (Baby's Head) in certain areas of North West England. | |||
'''[[Steak and kidney pudding (PC)|The pressure cooker version of this recipe can be found here.]]''' | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 4252 | |TotalCalories = 4252 | ||
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 5 hours | |CookTime = 5 hours | ||
|Image = [[Image:Steak and kidney pudding recipe.jpg|alt=Electus]] | |Image = [[Image:Steak and kidney pudding recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">I love steak and kidney pud</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">A real heartwarming meal. This is a bit fiddly, but is worth the effort. Yum!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
|''' Suet crust''' | |||
| 350 g( 12 oz) [[Self-raising flour|self-raising flour]] | | 350 g( 12 oz) [[Self-raising flour|self-raising flour]] | ||
| 175 g (6 oz) [[Shredded|shredded]] [[beef suet]] ([[Atora]]) | | 175 g (6 oz) [[Shredded|shredded]] [[beef suet]] ([[Atora]]) | ||
| Pinch of [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | | Pinch of [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | ||
|'''Filling''' | |||
'''Filling''' | |||
| 560 g (1¼ lb) [[chuck steak]] / [[braising steak]] | | 560 g (1¼ lb) [[chuck steak]] / [[braising steak]] | ||
| 275 g (10 oz) ox [[Kidney|kidney]] - trimmed to 225 g (8 oz), ''some supermarkets sell the above, ready trimmed, in one packet'' | | 275 g (10 oz) ox [[Kidney|kidney]] - trimmed to 225 g (8 oz), ''some supermarkets sell the above, ready trimmed, in one packet'' | ||
| Line 49: | Line 61: | ||
| 1 Oxo cube, crumbled | | 1 Oxo cube, crumbled | ||
| 1 medium [[Onion|onion]], peeled and sliced | | 1 medium [[Onion|onion]], peeled and sliced | ||
| ''You shouldn't need to add any water though you may want to make some gravy separately to serve with the pudding''. | |||
}} | }} | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
|'''Pastry''' | |||
| You can do this in a [[Food processor|food processor]], but don't over-mix it | | You can do this in a [[Food processor|food processor]], but don't over-mix it | ||
| Sift the [[Flour|flour]], [[Salt|salt]] into a large mixing bowl | | Sift the [[Flour|flour]], [[Salt|salt]] into a large mixing bowl | ||
| Line 64: | Line 77: | ||
| Roll out a circle, quite thick, about a foot in diameter and press into your pie-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 | | Roll the remainder out as a lid so that it sits over the edges of the lined bowl | ||
|'''Filling''' | |||
'''Filling''' | |||
| Trim the [[Meat|meat]] and [[Kidneys|kidneys]] of excess [[Fat|fat]] etc. so you have the correct weight. Feed your cats or dogs with the remainder! | | Trim the [[Meat|meat]] and [[Kidneys|kidneys]] of excess [[Fat|fat]] etc. so you have the correct weight. Feed your cats or dogs with the remainder! | ||
| Season the [[Flour|flour]] with [[Salt|salt]], [[Pepper|pepper]] and [[Mustard|mustard]] | | Season the [[Flour|flour]] with [[Salt|salt]], [[Pepper|pepper]] and [[Mustard|mustard]] | ||
| Line 75: | Line 86: | ||
| Add a few shakes of [[Worcestershire sauce]] | | Add a few shakes of [[Worcestershire sauce]] | ||
| Season with [[Salt|salt]] and [[Pepper|pepper]] | | Season with [[Salt|salt]] and [[Pepper|pepper]] | ||
|'''Wrapping and cooking''' | |||
'''Wrapping and cooking''' | |||
| Cover with a double layer of [[tin-foil]], leaving a pleat for expansion | | Cover with a double layer of [[tin-foil]], leaving a pleat for expansion | ||
| Tie with [[kitchen string]] and make a handle affair if you are able. It assists with removal later | | Tie with [[kitchen string]] and make a handle affair if you are able. It assists with removal later | ||
| Line 88: | Line 93: | ||
| If using a [[pressure cooker]], reduce the cooking time to about 2 hours, see full details in a [[Steak and kidney pudding (PC)|separate recipe, here]]. | | If using a [[pressure cooker]], reduce the cooking time to about 2 hours, see full details in a [[Steak and kidney pudding (PC)|separate recipe, here]]. | ||
}} | }} | ||
<gallery widths=250px heights=250px perrow=5> | |||
Image:Steak and kidney pudding cooked.jpg|thumb|300px|right|Cooked & serving | |||
Image:Steak and kidney pudding prepared.jpg|thumb|300px|right|Ready for the lid | |||
</gallery> | |||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with [[mashed potatoes]] and [[peas]]. | Serve with [[mashed potatoes]] and [[peas]] and [[gravy]]. | ||
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 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! | ||
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* [[Steak and kidney pudding (PC)|A steak and kidney pudding recipe especially for a pressure cooker]] | * [[Steak and kidney pudding (PC)|A steak and kidney pudding recipe especially for a pressure cooker]] | ||
* [[Slow roast recipes]] | * [[Slow roast recipes]] | ||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
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[[Category:Steamed]] | [[Category:Steamed]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/steakandkidneypudding|#steakandkidneypudding]] [[Special:Search/flour|#flour]] [[Special:Search/suet|#suet]] [[Special:Search/worcestershiresauce|#worcestershiresauce]] [[Special:Search/boiling|#boiling]] [[Special:Search/plainflour|#plainflour]] [[Special:Search/kidney|#kidney]] [[Special:Search/dough|#dough]] [[Special:Search/kidneys|#kidneys]] [[Special:Search/peas|#peas]] [[Special:Search/mustard|#mustard]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 15:37, 6 May 2025
This recipe requires preparation in advance!
Home-made Steak and kidney pudding recipe. Although this recipe takes 5 hours to cook, or burn, if you are forgetful, most of the time is in the boiling, the preparation is minimal, plus you have the benefit of the wonderful smell whilst it's cooking.
The pudding is known colloquially as "Babby's Yead" (Baby's Head) in certain areas of North West England.
The pressure cooker version of this recipe can be found here.
| Steak and kidney pudding | |
|---|---|
 |
| Steak and kidney pudding, peas and mash | |
| Servings: | Serves 6 |
| Calories per serving: | 708 |
| Ready in: | 5 hours 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 5 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 26th September 2013 |
|
Best recipe reviewI love steak and kidney pud 5/5 A real heartwarming meal. This is a bit fiddly, but is worth the effort. Yum! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Suet crust
- 350 g( 12 oz) self-raising flour
- 175 g (6 oz) shredded beef suet (Atora)
- Pinch of sea salt and freshly ground black pepper
- Filling
- 560 g (1¼ lb) chuck steak / braising 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
- 1 teaspoon Worcestershire sauce
- 1 Oxo cube, crumbled
- 1 medium onion, peeled and sliced
- You shouldn't need to add any water though you may want to make some gravy separately to serve with the pudding.
Method
- Pastry
- You can do this in a food processor, but don't over-mix it
- Sift the flour, 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
- Filling
- 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
- Add a few shakes of Worcestershire sauce
- Season with salt and pepper
- Wrapping and cooking
- Cover with a double layer of tin-foil, leaving a pleat for expansion
- Tie with kitchen string and make a handle affair if you are able. It assists with removal later
- Fill a lidded pan ¾ full with boiling water and lower the bowl into it, cover and boil for 5 hours. Yes that's five hours!
- Set a timer for every hour so you can check that it's not boiled dry and top up if needed
-
Cooked & serving
-
Ready for the lid
Serving suggestions
Serve with mashed potatoes and peas and gravy.
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!
Chef's notes
- 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.
Variations
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.
The best knot to tie kitchen twine single-handedly
After much experimenting, I have discovered the best knot to tie kitchen twine on your own is the Surgeons' knot.
See also
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