Steak and Kidney Pudding

By Ollie Clark

Not a dessert but a savoury pie type thing.


Butter or margarine for greasing
2 tbsp Chopped fresh parsley
Grated rind of 1 lemon
1 Medium onion, skinned and finely chopped
225 g Ox kidney cut into even sized cubes
Parsley sprig to garnish
3 tbsp Plain Flour
salt and pepper
275 g Self raising flour
150 g Shredded suet
550 g Stewing steak cut into 1cm cubes


  1. Place the beef and kidney in a bowl with the onion and parsley. Sprinkle in the plain flour and lemon rind and season liberally. Stir well
  2. Mix together the self raising flour, suet and a good pinch of salt. Stir in about 200ml water, until a soft dough is formed. Knead lightly then on a lightly floured surface roll out to a 35cm round. Cut one-quarter of the dough in a fan shape; set aside for the lid.
  3. Lightly grease a 1.7 litre pudding basin. Dust the top surface of the dough with flourand fold in half and half again. Lift the dough into the basin, unfold, press into the base and up the sides, taking care to seal the join well. The dough should overlap the basin top by 2.5cm.
  4. Spoon the meat mixture into the lined pudding basin. Spread the meat out evenly. Add about 20ml water. This should come about two thirds of the way up the meat mixture
  5. Roll out the remaining piece of dough to a round 2.5cm larger than the top of the basin. Dampen the exposed edge of the dough lining the basin. Lift the round of dough on top of the filling and push the dough edges together to seal. Trim around the basin to neaten. Roll the sealed edges inwards around the top of the basin.
  6. Cut a piece of greaseproof paper and a piece of foil large enough the cover the basin. Place them together and pleat across the middle. Lightly butter the greaseproof side and put them on the pudding greaseproof side down. Tie securely on to the basin running the string just under the lip of the basin. Make a string handle across the basin top.
  7. Bring a large pan of water to the boil. Fit a steamer over the pan and put the pudding inside. Cover with lid. Steam for about 5 hours. Top up with boiling water as necessary and do not allow the water to go off the boil.
  8. To serve, uncover and place on a serving plate. Garnish with parsley.