Steak and Kidney Pudding: A Classic British Comfort Food

Steak and Kidney Pudding, a traditional British dish, is a delectable combination of tender beef and rich kidneys encased in a suet pastry. Popularized by the Hairy Bikers, this recipe offers a comforting, hearty meal, perfect for colder months or when you crave something truly satisfying.

Cultural or Historical Context

Steak and Kidney Pudding has deep roots in British culinary history. It's a classic example of British comfort food, often found in pubs and home kitchens across the UK. The dish is known for its rich flavors and is particularly favored in the colder months.

Ingredients List

• 3 very fresh lamb’s kidneys
• 700g well-marbled braising steak, cut into 2.5cm cubes
• 3 tbsp plain flour
• Salt and freshly ground black pepper
• 4-5 tbsp sunflower oil
• 1 medium onion, chopped
• 200ml red wine
• 4-5 sprigs fresh thyme
• 1 fresh bay leaf
• 500ml good-quality beef stock
• 1 tbsp tomato purée
• For the suet pastry:
  • 350g self-raising flour
  • 175g shredded suet
  • ½ tsp fine sea salt
  • Butter, for greasing

Preparation Instructions

1. Preheat your oven to 170ºC/350ºF/Gas 3.
2. Prepare the kidneys: rinse, pat dry, remove white cores, and cut into 1.5cm pieces.
3. Coat steak and kidneys in flour seasoned with salt and pepper.
4. Brown the steak and kidneys in a frying pan with sunflower oil and transfer to a casserole dish.
5. Soften chopped onions in the same pan, then add to the casserole.
6. Deglaze the frying pan with red wine and pour over the meat. Add thyme, bay leaf, beef stock, and tomato purée.
7. Bring to a boil, then simmer in the oven for 1½-2 hours.
8. Make the suet pastry by combining flour, suet, and salt. Add water to form a dough.
9. Line a buttered pudding basin with the pastry, fill with the meat mixture, and cover with a pastry lid.
10. Cover with parchment and foil and secure with string.
11. Steam the pudding over simmering water for 2½ hours.
12. Serve with hot gravy made from the reserved sauce.

Storage and Reheating

Steak and Kidney Pudding can be stored in the refrigerator for up to 3 days. Reheat by steaming again until it's thoroughly warmed through. You can also freeze the pudding for up to a month. Thaw overnight in the refrigerator before reheating.

Nutritional Information

This dish is high in protein and iron, thanks to the beef and kidneys. However, it is also high in fat, particularly saturated fat from the suet. A typical serving contains approximately 294.8 calories, 6.2g of fat, 19.8g of carbohydrates, and 29.8g of protein.

Frequently Asked Questions (FAQ)

1. Can I substitute beef kidney?
   Yes, beef kidney can be used instead of lamb's kidney.
2. Is it possible to make this gluten-free?
   Yes, use gluten-free flour for both the pastry and the coating of the meat.
3. Can I prepare this dish in advance?
   Absolutely. You can prepare the filling a day ahead and refrigerate it.

Steak and Kidney Pudding is a classic British dish that warms the heart and soul. Its rich, savory flavors make it a perfect choice for a comforting meal. Serve it with mashed potatoes or seasonal vegetables for a truly satisfying experience. Enjoy the traditional tastes of British cuisine with this timeless recipe!