Delia Smith Steak and Kidney Pudding Recipe​

This is a proper British steamed pudding: tender chunks of beef and kidney in a rich, savoury gravy, all wrapped up in a soft, fluffy suet crust. The flavour is deep and comforting, with that unmistakable old-fashioned “Sunday dinner” feel, and the pastry stays beautifully light because it’s steamed, not baked. It’s a moderate recipe rather than difficult, but it does ask for a little patience while it gently cooks. Total time is around 3 hours 40 minutes, most of which is hands-off steaming.

Ingredients

For the suet pastry

• 300g self-raising flour, plus extra for dusting
• 150g shredded beef suet (or vegetarian suet)
• 1/2 tsp fine salt
• 175 to 200ml cold water
• Butter, for greasing the pudding basin

For the steak and kidney filling

• 450g stewing steak (chuck or braising steak), cut into 2 to 3cm cubes
• 225g lamb’s kidneys, cored and diced (or 1 large ox kidney, prepared)
• 2 tbsp plain flour
• 1 tsp English mustard powder
• 1 tsp fine salt
• 1/2 tsp freshly ground black pepper
• 1 large onion, finely chopped
• 1 tbsp beef dripping or neutral oil
• 250ml hot beef stock
• 150ml dark ale (or extra stock)
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato purée (optional)
• 2 bay leaves
• 1 tsp thyme leaves (or 1/2 tsp dried thyme)

To cover and steam

• Baking parchment and kitchen foil
• Kitchen string (or a strong elastic band)
• A trivet or folded tea towel (to sit the basin on)
• Boiling water (for the water bath)

How to Make Delia Smith Steak and Kidney Pudding Recipe​

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Put a shelf in the lower third of the oven to comfortably fit a deep roasting tin. Boil a kettle, because you will need boiling water for the steam bath.
• Grease and ready the basin: Generously butter a 1.2 litre pudding basin. Cut a circle of baking parchment and a circle of foil big enough to cover the basin top, plus a little overhang. Set aside for later.
• Mix the filling: In a large bowl, toss the steak and kidney with the plain flour, mustard powder, salt, and pepper until everything is lightly coated.
• Soften the onion: Warm the dripping (or oil) in a frying pan over medium heat, then cook the chopped onion for 6 to 8 minutes until softened but not browned. Tip the onion into the bowl with the meat.
• Add the liquids and flavourings: Pour in the hot beef stock and ale, then stir in the Worcestershire sauce, tomato purée (if using), bay leaves, and thyme. The mixture should look like a thin gravy. This is exactly what you want because the flour will thicken it as it steams.
• Make the suet pastry: In a separate bowl, mix the self-raising flour, suet, and salt. Add about three-quarters of the cold water and stir with a knife, then add more water a splash at a time until you have a soft dough. Tip it out and bring it together gently. Avoid heavy kneading.
• Line the basin: Dust the worktop lightly with flour. Cut off about one-quarter of the dough and set it aside for the lid. Roll the remaining dough into a round about 1cm thick and use it to line the basin, pressing it up the sides. Leave a slight overhang at the rim.
• Fill the pudding: Spoon the steak and kidney filling into the pastry-lined basin. Do not overfill to the very top. Leave about 1.5cm space for the lid to sit neatly and seal.
• Add the pastry lid and seal: Roll out the reserved dough for the lid. Brush the pastry edge in the basin with a little water, place the lid on top, and press firmly to seal. Trim any excess and crimp the edges well so the gravy stays inside.
• Cover securely: Place the parchment circle over the basin, then the foil on top. Fold down and secure tightly with string under the rim, or use a strong elastic band. If you like, make a string handle over the top for easy lifting.
• Steam in the oven: Put a trivet (or a folded tea towel) in a deep roasting tin and sit the basin on top. Carefully pour boiling water into the tin until it comes about halfway up the sides of the basin. Cover the whole tin loosely with foil to help trap steam. Steam for 3 hours, topping up with more boiling water if needed.
• Rest and turn out: Lift the basin out carefully and leave it to rest for 10 minutes. Remove foil and parchment. Run a knife around the edge, place a warm plate on top, then confidently turn it over. Lift off the basin and serve right away.

Tips

How do I stop the pastry going heavy?

Keep the dough soft and handle it gently. If you add too little water, the pastry turns stiff and steams up dense. Aim for a dough that feels pliable and just loses its stickiness once it comes together.

How do I prevent the pudding leaking?

Seal the lid firmly and take a moment to press and crimp the join. Also avoid overfilling the basin. A little headspace makes it much easier to get a tight seal.

Why is my filling watery instead of gravy-like?

Make sure you coat the meat thoroughly with the flour before adding the liquids. Also use hot stock so the flour starts to thicken evenly as the pudding heats.

What’s the easiest way to top up the water bath safely?

Pull the oven shelf out slightly and pour boiling water into the roasting tin from a kettle or jug, aiming for the side of the tin, not the basin. Wear oven gloves and move slowly. You only need the water to reach halfway up the basin.

Serving Suggestions

• Buttery mashed potatoes and steamed greens
• Roasted carrots or honey-glazed parsnips
• Extra hot beef gravy on the side
• English mustard or horseradish for a sharper finish

Storage

Room temperature

Let the pudding cool, then keep it somewhere cool for up to 12 hours. Because it contains meat and gravy, I prefer to refrigerate it as soon as it is no longer warm.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat slices gently in a covered dish in the oven at 160°C until piping hot, or steam portions to keep the pastry soft.

Freezing

Freeze well-wrapped portions for up to 3 months. Defrost overnight in the fridge, then reheat by steaming or in the oven (covered) until completely hot all the way through.

Nutrition

• Calories: 720 kcal
• Carbohydrates: 52 g
• Protein: 38 g
• Fat: 40 g
• Saturated Fat: 16 g
• Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs