Beef Steak and Kidney Pudding
Beef Steak and Kidney Pudding is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of beef steak and ox kidney boiled in a suet crust. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Steak and Kidney Pudding.
prep time
20 minutes
cook time
240 minutes
Total Time:
260 minutes
Serves:
8–10
Rating: 
Tags : Beef RecipesBritish Recipes
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume
Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BEEF-STEAK AND KIDNEY PUDDING.
605. INGREDIENTS.—2 lbs. of rump-steak, 2 kidneys, seasoning to taste of salt and black pepper, suet crust made with milk (see Pastry), in the proportion of 6 oz. of suet to each 1 lb. of flour.
Mode.—Procure some tender rump steak (that which has been hung a little time), and divide it into pieces about an inch square, and cut each kidney into 8 pieces. Line the dish (of which we have given an engraving) with crust made with suet and flour in the above proportion, leaving a small piece of crust to overlap the edge. Then cover the bottom with a portion of the steak and a few pieces of kidney; season with salt and pepper (some add a little flour to thicken the gravy, but it is not necessary), and then add another layer of steak, kidney, and seasoning. Proceed in this manner till the dish is full, when pour in sufficient water to come within 2 inches of the top of the basin. Moisten the edges of the crust, cover the pudding over, press the two crusts together, that the gravy may not escape, and turn up the overhanging paste. Wring out a cloth in hot water, flour it, and tie up the pudding; put it into boiling water, and let it boil for at least 4 hours. If the water diminishes, always replenish with some, hot in a jug, as the pudding should be kept covered all the time, and not allowed to stop boiling. When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting, and send it to table in the basin, either in an ornamental dish, or with a napkin pinned round it. Serve quickly.
Time.—For a pudding with 2 lbs. of steak and 2 kidneys allow 4 hours.
Average cost, 2s. 8d.
Sufficient for 6 persons.
Seasonable all the year, but more suitable in winter.
Note.—Beef-steak pudding may be very much enriched by adding a few oysters or mushrooms. The above recipe was contributed to this work by a Sussex lady, in which county the inhabitants are noted for their savoury puddings. It differs from the general way of making them, as the meat is cut up into very small pieces and the basin is differently shaped: on trial, this pudding will be found far nicer, and more full of gravy, than when laid in large pieces in the dish.
Modern Redaction
Method:
Cut the beef into pieces about 3cm per side. Core the kidney and divide into eight pieces. 2/3 of the suet pastry and use to line a pudding basin. Add some of the steak and a few pieces of kidney to the base and season with salt and black pepper. Cover with another layer of steak and kidney and season this. Continue this layering process until the bowl is full then scatter a little flour over the top and pour in enough water to come 2/3 of the way up the sides of the dish.
Roll out the remaining suet crust and shape into a lid for the pie. Moisten the edges and seal well with thumb and forefinger. Cover the pudding basin and pie top with foil (allow room for expansion) then place in a steamer basket and cook over boiling water for about 4 hours (top-up the water as needed).
When done, remove the foil covering then invert the pudding onto a plate, slice into wedges and serve immediately.
Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here.