Traditional Steak & Kidney Pudding

INGREDIENTS

For the filling:

500g diced steak and kidney mix
1 large onion, finely chopped
2 tablespoons plain flour
300ml beef stock
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste
A few sprigs of fresh thyme (optional)

For the suet pastry:

250g self-raising flour
125g minced beef suet
Cold water
A pinch of salt

METHOD

Traditional Steak & Kidney Pudding is a classic British dish, rich and hearty, perfect for colder months. Here's a step-by-step recipe to make it from scratch. This dish takes some time and effort but is well worth it for its deep, meaty taste and soft, suety crust.

Prepare the Filling:
- In a large bowl, mix the beef and kidney pieces with the flour, salt, and pepper until they are well coated.
- In a large pan, cook the onion until soft but not coloured. Add the meat mixture and cook until browned.
- Add the beef stock, Worcestershire sauce, and thyme (if using). Bring to a simmer, then cover and cook gently for about 1.5 to 2 hours, or until the meat is tender. Allow to cool.
Make the Suet Pastry:
- Mix the self-raising flour, suet, and a pinch of salt in a mixing bowl. Gradually add enough cold water to form a soft but not sticky dough.
- Roll out two-thirds of the dough on a lightly floured surface to about 1cm thick. Use this to line a greased 1.2-litre pudding basin, leaving the dough overhanging the edge of the basin.
Assemble the Pudding:
- Spoon the cooled filling into the pastry-lined basin.
- Roll out the remaining pastry to form a lid. Wet the edges of the pastry in the basin and place the lid on top, sealing it by pinching the edges together. Trim off any excess pastry.
Cook the Pudding:
- Cover the pudding with a layer of baking parchment and foil, pleated in the middle to allow for expansion. Secure it with string, then place in a large steamer or saucepan with simmering water that comes halfway up the sides of the basin. Steam for about 2 hours, topping up the water as necessary.
Serve:
- Once cooked, carefully remove the pudding from the steamer. Let it sit for a few minutes before inverting onto a plate. Serve hot steamed cabbage and extra gravy if desired.

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Side Dishes:

Mashed Potatoes: Creamy and smooth mashed potatoes are a classic accompaniment, perfect for soaking up the gravy.
Steamed Greens: Lightly steamed green vegetables such as kale, spinach, or green beans add a fresh contrast to the richness of the pudding.
Buttered Peas: Sweet, buttered garden peas offer a simple yet delicious side that pairs well with the meaty flavours.
Roasted Root Vegetables: Carrots, parsnips, and swede, roasted until caramelised, can add a sweet and earthy element to the meal.
Yorkshire Pudding: While not traditional with steak and kidney pudding, Yorkshire pudding can be served alongside for those who enjoy a double dose of British comfort food.

Variations on the Theme

When creating a dish with steak and kidney, especially in the context of traditional British cuisine like steak and kidney pudding or pie, certain ingredients pair particularly well to enhance the flavours and textures. Here are some ingredients that complement steak and kidney effectively:

Vegetables:

Onions and Garlic: Essential for adding depth and a base flavour to any steak and kidney dish.
Carrots and Celery: Offer sweetness and a slight crunch, contributing to the overall flavour profile.
Mushrooms: Their earthy flavour complements the richness of the meat and kidneys.
Peas: Add a pop of sweetness and colour to the dish.

Herbs and Spices:

Thyme and Rosemary: These herbs are robust enough to stand up to the strong flavours of steak and kidney.
Bay Leaves: Add a subtle layer of flavour to the sauce or gravy.
Black Pepper: Provides a spicy kick that cuts through the richness of the meat.
Worcestershire Sauce: Adds umami and depth, enhancing the meaty flavours.

Liquids for Cooking:

Beef Stock: Forms the base of a rich, meaty gravy or sauce.
Ale or Stout: Using a dark beer can introduce a malty, bitter note that complements the savoury aspects of the dish.
Red Wine: Adds complexity and depth to the sauce, enriching the overall taste.

Thickening Agents:

Flour: Often used to coat the meat before browning, which helps in thickening the sauce.
Cornflour (Cornstarch): Can be used for a gluten-free option to thicken the gravy.

For the Pastry (if making a pie):

Suet or Butter: Essential for making the pastry, whether you're opting for a traditional suet crust or a flakier, shortcrust pastry.
Self-raising Flour: For suet pastry, providing lightness to the dough.

These ingredients, when combined with steak and kidney, create a dish that is rich in flavour and texture. The key to a successful steak and kidney dish lies in balancing these elements to enhance the natural flavours of the meat and kidneys, ensuring a delicious and comforting meal.

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Hot Tips

Season Well: Don’t be shy with seasoning. The flour used to coat the meat should be well-seasoned with salt and pepper. Taste the filling before it goes into the pudding to ensure it's adequately seasoned.
Slow Cook the Filling: Allow the filling to simmer gently for a long enough time to become incredibly tender. This slow cooking process helps develop deep, rich flavours.
Keep the Pastry Light: When making the suet pastry, handle it as little as possible to keep it light and fluffy. Overworking the dough can make the pastry tough.
Ensure a Good Seal: When assembling the pudding, ensure the pastry seals well at the edges to prevent any filling from escaping during cooking. A good seal also helps to steam the pudding evenly.
Steam Gently: Steaming the pudding requires a gentle, consistent heat. Make sure the water in the steamer or saucepan doesn’t boil too vigorously, as this can cause the pudding to become misshapen or even collapse.
Experiment with Flavours: While traditional recipes are a great starting point, don’t be afraid to add your personal touch with additional herbs or a splash of ale in the filling for extra depth of flavour.

Pairings

Red Wine:

Full-bodied Red Wines: A Cabernet Sauvignon, Merlot, or Malbec can stand up to the robust flavours of the pudding. These wines have the structure and tannins to complement the richness of the meat.
British Red Wines: If you can find them, British red wines can offer a local pairing that complements the traditional nature of the dish.

Beer:

Real Ale: A traditional British real ale, with its balanced malt and hops, complements the savoury pudding without overpowering it.
Porter or Stout: These darker beers, with their deep, roasted flavours, pair excellently with the meaty, umami flavours of steak and kidney pudding.

Non-Alcoholic:

Sparkling Water: A simple option that cleanses the palate between bites, allowing you to enjoy the full range of flavours in the dish.
Strong Brewed Tea: A pot of strong English breakfast tea can be a comforting and traditional accompaniment, especially in colder weather.

Tips for Pairing:

Match the Intensity: The drink should match the hearty and rich nature of the pudding, so opt for full-flavoured beverages.
Consider the Sauce: If your pudding is accompanied by a rich gravy, consider how the drink complements both the meat and the sauce.
Personal Preference: Ultimately, the best pairing is what you enjoy drinking. Don't be afraid to try different combinations to find your perfect match.

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