Steak & kidney pudding

This classic British recipe by Elaine Paige uses suet pastry, lean stewing steak and a rich, thick stout gravy. Serve with creamy mash and fresh greens

Remove the pudding from the pan and leave to settle for 5 mins, then turn out onto a plate, scatter with parsley (if you like), and serve with mash and greens.


Ingredients

  • 2 ½ tbsp dripping or vegetable oil
  • 2 onions Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia… , halved and sliced
  • 1 large carrot Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root… , diced
  • 2 bay leaves
  • 2 tbsp plain flour
  • 1 tsp English mustard
  • 400g diced lean stewing steak
  • 2 kidneys (about 150g), halved, cored and cut into chunks
  • 200ml stout
  • 200ml strong beef stock
  • mashed potato and greens, to serve
  • 300g plain flour
  • 1 tsp baking powder Baking powder bay-king pow-dahBaking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
  • 150g beef suet
  • soft butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an… , for greasing
  • chopped parsley Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and… (optional)

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