Steak & Kidney Pudding

If we are going to commit time and effort to tackling this glorious traditional British recipe, now is the time to do it. Wholesome, delicious and deeply satisfying for both chef and your recipients

Ingredients to serve 6–8
1.5kg chuck steak, diced into 2.5cm cubes 
100g Flour, seasoned

20g Butter

1 Onion, sliced
100ml Guinness

30ml Worcestershire Sauce 
1 Bay Leaf and Sprigs of Thyme 
500ml Beef Stock 
700g Ox Kidney, diced, core removed 
Salt and Pepper
Olive Oil, for greasing

For Suet Pastry 
500g Plain flour 
250g Suet

1 tsp Baking Powder 
Pinch of Salt

2 eggs, beaten 

Method
• Roll the steak in seasoned flour. Place a heavy-based pan on a high heat, melt the butter and sear until brown on all sides. Transfer to a deep roasting tin.

• Heat the onion, Guinness and Worcestershire sauce in a saucepan over a moderate heat and boil to reduce by two-thirds.

• Pour the reduced mixture over the meat then add the bay leaf, thyme and stock. Cover with a lid or foil and place in the oven at 150°C/gas mark 2.

• Place the kidneys in a pan, cover with water and bring to the boil. Pour off the water and leave the kidneys to one side.

• When the steak has been cooking for 11⁄2 hours, add the kidneys to the mixture and cook for a further 11⁄2 hours until tender. Remove the steak and kidney mix from the oven and chill.

• To make the pastry, place the dry ingredients in a mixing bowl, add the eggs and enough cold water to form a dough. Divide the pastry into two balls, one twice the size of the other and roll out into circles 6mm thick.

• Grease a china pudding bowl then line it with the larger disc of pastry. Spoon in the meats, top up with the cooking liquid, saving the excess as gravy to serve separately.

• Lay the other disc of pastry over the top and pinch the pastry lid and base together to seal.

• Cover with a disc of oiled greaseproof paper and a cloth tied securely with string. The pudding can then be kept in the fridge until needed.

• Place the pudding bowl into a pan and pour water around the sides. Bring up to the boil then steam for 2 hours regularly topping up the water. The pan must not boil dry.

• Serve the pudding with creamy mashed potato, some old-fashioned vegetables, such as carrots, leeks, cauliflower or red cabbage and plenty of extra gravy. 

"The sin of gluttony: ‘Let it be said that of all the deadly sins that mankind may commit, the fifth appears to be the one that least troubles his conscience and causes him the least remorse" - Grimod de la Reynière 

© Peter Gladwin. This recipe is from The New City of London Cookbook, which is available to buy from our cellar door and online shop. All proceeds are donated to the Lord Mayor's Appeal.