Steak and Kidney Pudding

A traditional British steamed pudding with a savoury suet crust, steak and kidney pudding is made for slow, gentle cooking rather than crisp pastry. The basin is lined with soft suet dough, filled with beef, trimmed kidney and onion in a peppery thyme-scented gravy, then steamed until the crust sets and the filling becomes tender and deeply savoury. Its character comes from the combination of rich meat juices, Worcestershire sauce and a sturdy but tender crust that soaks up the gravy. Served hot in slices, it is a hearty dinner best matched with simple vegetables or extra gravy.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Traditional British comfort food
Flavor profile Rich • Savoury • Umami
Techniques Simmering • Steaming
Key equipment Steamer • Pudding basin • Saucepan
Cooking style Make-ahead friendly
Time commitment Slow-cooked

Why this recipe works

  • Traditional steaming method: Steaming cooks the suet crust gently, helping it set around the filling without drying out.
  • Deep savoury filling: Beef, kidney, onion, Worcestershire sauce, stock and thyme create a robust gravy with plenty of depth.
  • Hearty texture: Tender meat, soft onion and a firm suet crust make the pudding substantial and satisfying.

Get the most out of this recipe

Ingredient notes

  • Trim the kidney well: Remove the tough white core from the kidney before cutting it into pieces; this improves both texture and flavour.
  • Use stewing beef: A stewing cut is suited to the long, gentle cooking time and becomes tender inside the pudding.
  • Thyme options: Fresh thyme gives a cleaner herbal note, while dried thyme can be used more sparingly because its flavour is more concentrated.

Texture tips

  • Keep the crust light: Use cold water and handle the suet dough briefly so it stays tender rather than heavy.
  • Check the crust before serving: The pudding is ready when the crust feels firm and set when gently pressed.

Timing notes

  • Most of the time is inactive: The filling and crust need some hands-on preparation, but the longer part of the recipe is the steady steaming time.
  • Serve after a short stand: Letting the pudding stand briefly after steaming helps it settle, making it easier to turn out and slice.

Make-ahead tips

  • Reheat gently: Reheat covered by steaming until piping hot throughout, or warm slices with a splash of water to keep the crust from drying.
  • Freezes well: Cool the cooked pudding completely, wrap it tightly and freeze; defrost in the fridge before reheating thoroughly.

Equipment you'll need

Kitchen scale Mixing bowl Rolling pin Saucepan Steamer
Ingredients
Instructions
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  1. Cut the beef into bite-size pieces. Trim the kidney, removing any tough white core, then cut into similar pieces. Peel and slice the onion.
  2. Put the beef and kidney in a bowl with the onion, 50 g of the plain flour, the black pepper, 1 tsp of the fine sea salt, the Worcestershire sauce, and the thyme leaves (strip the leaves from the sprigs). Toss well so everything is evenly coated.
  3. Tip the floured meat mixture into a saucepan and pour in the beef stock. Bring to a gentle simmer, stirring until the gravy thickens, then cook on low for 20 minutes until the onion softens and the sauce looks glossy. Taste and adjust with a little more fine sea salt if needed.
  4. Meanwhile, make the suet crust: mix the remaining plain flour with the beef suet and the remaining fine sea salt in a bowl. Add the water a little at a time, mixing until you have a soft, pliable dough that is not sticky. Cover and rest for 5 minutes so the flour hydrates.
  5. Set up the steamer and bring the water to a steady simmer. Roll out about two-thirds of the dough and line a 1.2 litre pudding basin, pressing it up the sides with a slight overhang. Roll out the remaining dough for a lid.
  6. Spoon the hot filling into the lined basin, leaving about 2 cm at the top for the crust to expand. Lay the lid on top, press the edges together to seal, and trim any excess. Make a small steam vent in the centre of the lid.
  7. Steam the pudding for 2 hours, keeping the water at a gentle simmer and topping up with more water as needed. The crust should feel firm and set when pressed. Turn off the heat and leave the pudding to stand for 5 minutes before turning out.
  8. Carefully turn the pudding out onto a plate and slice to serve. Spoon any extra gravy from the basin over the portions. Serve hot.

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Recipe notes

Tips

  • For a lighter crust, keep the water cold and handle the suet dough as little as possible so it stays tender after steaming.
  • If you are pregnant, elderly, or immunocompromised, ensure the pudding is steamed until piping hot throughout and the beef and kidney are fully cooked.

Substitutions

  • Replace Worcestershire sauce with soy sauce for a similar savoury depth.
  • Replace fresh thyme with dried thyme, using a smaller amount for a more concentrated flavour.

Storage

  • Refrigerate up to 2 days
  • Cool completely, then refrigerate well covered. Reheat by steaming for 30 to 40 minutes until piping hot, or microwave slices with a splash of water, covered, until hot throughout. Freeze tightly wrapped for up to 2 months and defrost overnight in the fridge before reheating.

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Recipe overview

  • Servings: 4 servings
  • Total time: 3h (50min active)
  • Difficulty: Medium
  • Cuisine: British
  • Allergens:
    Gluten Wheat
Freezer friendly
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Equipment you'll need

Kitchen scale Mixing bowl Rolling pin Saucepan Steamer
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Beef stock

1 cup ≈ 240 ml
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Black pepper

1 cup ≈ 110.4 g
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Fine sea salt

1 cup ≈ 268.8 g
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Plain flour

1 cup ≈ 120 g
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Water

1 cup ≈ 240 ml
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Worcestershire sauce

1 cup ≈ 240 ml
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