Delia Smith Steak and Kidney Pudding Recipe

Delia Smith’s steak and kidney pudding is 560g (1¼ lb) chuck steak and 225g (8 oz) ox kidney packed into a suet crust, sealed in a pudding basin, and steamed for 5 hours. The filling goes in raw, the lid goes on, and the steam does all the cooking. Delia calls it the ultimate comfort food in her Winter Collection, and she is right.

I put this off for years because 5 hours of steaming sounded like hard work. It is not. You spend 30 minutes making the pastry and filling, then you walk away. You top up the boiling water once halfway through, and that is the only thing you do for the rest of the afternoon. The kitchen smells incredible the whole time.

More Recipes To Try:

• Steak and Kidney Pie
• Beef Stew
• Shepherd’s Pie

Why Suet Pastry and Not Shortcrust?

Suet pastry can handle 5 hours of steam without going soggy. Shortcrust or puff would dissolve. The beef suet melts slowly into the flour as it cooks, creating a crust that is soft and rich on the inside but holds its shape around the filling.

Delia uses self-raising flour for the suet pastry, not plain. This is the opposite of her Yorkshire pudding rule. The raising agent gives the crust a slight lift so it stays light rather than dense after all those hours of steaming.

What Kidney Is Best for Steak and Kidney Pudding?

Delia specifies ox kidney, which is beef kidney. Buy 275g (10 oz) because you lose about 50g when you trim out the white core. Ox kidney has a stronger flavour than lamb kidney, which is what you want because it needs to hold its own against the beef and the suet crust.

If you cannot find ox kidney at the supermarket, ask the butcher. Lamb kidney works as a substitute but the flavour is milder. Do not use pork kidney as it has a completely different taste.

Steak and Kidney Pudding Ingredients

The Suet Crust Pastry:

• 350g (12 oz) self-raising flour
• 175g (6 oz) shredded beef suet
• Pinch of salt and freshly milled black pepper
• Cold water, to mix

The Filling:

• 560g (1¼ lb) chuck steak, cut into small cubes
• 275g (10 oz) ox kidney, trimmed and cut into small cubes (225g / 8 oz after trimming)
• 2 level tbsp plain flour, seasoned with salt and pepper
• 1 medium onion, sliced
• 1 tsp Worcestershire sauce
• Cold water
• Salt and freshly milled black pepper

The Steak and Kidney Gravy:

• Meat trimmings from the steak and kidney
• 1 onion, halved
• 570ml (1 pint) water
• 1 tsp beef dripping
• 1 heaped dessertspoon plain flour
• A few drops of Worcestershire sauce
• Gravy browning (optional)
• Salt and freshly milled black pepper

How To Make Delia Smith Steak and Kidney Pudding

1. Make the suet pastry: Sift the self-raising flour and salt into a large bowl. Add black pepper and the shredded suet. Mix with a knife blade until evenly blended. Add cold water a few drops at a time, mixing with the knife until the dough gets claggy and sticky. Use your hands to bring it together into a smooth, elastic dough. Suet pastry needs more water than other types, so keep adding drops until it feels right.
2. Line the basin: Set aside a quarter of the dough for the lid. Roll the rest into a circle about 32.5cm (13 inches) across. Line a well-buttered 1.5 litre (2½ pint) pudding basin, pressing the pastry firmly against the sides.
3. Fill with meat: Chop the steak and kidney into small cubes, keeping the trimmings for the gravy. Toss the meat in the seasoned flour. Pack the meat and sliced onion into the pastry-lined basin. Add enough cold water to almost reach the top of the meat. Add the Worcestershire sauce and season again.
4. Seal the lid: Roll out the reserved pastry for the lid. Dampen the edges, place it on top, and seal well. Cover with a double sheet of foil, pleated in the centre to allow room for expansion. Tie securely with string and make a handle for lifting.
5. Steam for 5 hours: Place in a steamer over boiling water. Steam for 5 hours, topping up the boiling water halfway through. Do not let the pan boil dry.
6. Make the gravy: While the pudding steams, put the meat trimmings and half an onion in a pan with 570ml (1 pint) of water. Season and simmer for 1 hour. Strain the stock. Fry the remaining onion (chopped small) in the beef dripping until soft and blackened at the edges. Stir in the flour, then gradually add the stock to make a smooth gravy. Add Worcestershire sauce and gravy browning if needed.
7. Serve: Either spoon portions straight from the basin, or slide a palette knife around the edge and turn the whole pudding out onto a plate. Serve with the gravy.

How Long Does It Take To Steam?

Five hours. There is no shortcut. The long steaming is what turns the chuck steak from tough to falling apart, and it is what gives the suet crust its soft, rich texture. If you cut the time short, the meat will be chewy and the pastry heavy.

The only job during those 5 hours is topping up the water once at the halfway point. Use boiling water from the kettle so you do not drop the temperature. Keep the lid on the steamer for the rest of the time.

How Is This Different From Steak and Kidney Pie?

The steak and kidney pie uses shortcrust pastry and bakes in the oven. The filling is pre-cooked in stock with thyme before it goes into the pastry. This pudding uses suet pastry and steams on the hob with the meat going in raw.

The result is completely different. The pie has a crisp, flaky crust. The pudding has a soft, yielding crust that soaks up the meat juices from the inside. Both are Delia recipes, both use chuck steak and ox kidney, but the eating experience is nothing alike.

FAQs

More Recipes To Try:

• Steak and Ale Pie
• Roast Beef
• Cottage Pie

Nutrition Facts

• Calories: 620 kcal
• Fat: 32g
• Carbohydrates: 48g
• Protein: 35g
• Dietary Fibre: 2g

Nutrition information is estimated per serving (serves 6). Gravy not included.