Steak and Kidney Pudding with Rich Ale Gravy

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 45 minutes (includes cooling and dough rest)
• Cook Time: 4 hours (gentle simmer/steam)
• Total Time: 4 hours 45 minutes

Quick Ingredients

• 700 g (1.5 lb) beef chuck, 2.5 cm cubes
• 300 g (10.5 oz) ox kidney, cored, 2 cm pieces (optional soak in 1 cup milk, 20 minutes)
• 4 tbsp plain flour, divided; 1.5 tsp salt; 1 tsp black pepper
• 2 tbsp beef dripping or vegetable oil; 1 tbsp butter
• 2 medium onions, chopped; 2 garlic cloves, minced
• 1 tbsp tomato paste; 350 ml (12 fl oz) brown ale; 250 ml (1 cup) beef stock
• 2 tsp Worcestershire sauce; 1 tsp fresh thyme; 2 bay leaves
• Suet pastry: 350 g (2 3/4 cups) self-raising flour, 175 g (1 1/2 cups) shredded beef suet, 1 tsp salt, ~200–220 ml (3/4–1 cup minus 1–2 tbsp) cold water
• To serve: 400 g (14 oz) spring greens or Savoy cabbage, 2 tbsp butter, salt, pepper

Do This

• 1. Optional: Soak kidney in milk 20 minutes, drain and pat dry. Toss beef and kidney with 3 tbsp flour, salt, and pepper.
• 2. Brown meat in dripping/oil. Add onions and garlic; soften 5 minutes. Stir in tomato paste, then ale, stock, Worcestershire, thyme, bay. Simmer 20 minutes to a rich gravy; cool to room temp.
• 3. Mix self-raising flour, suet, and salt; add cold water to form a soft dough. Rest 10 minutes.
• 4. Grease a 1.2 L (2-pint) pudding basin. Roll two-thirds of dough to 7 mm (1/4 inch); line basin with 1 cm overhang.
• 5. Fill with cooled meat and 200–250 ml gravy (reserve the rest). Roll remaining dough for a lid; moisten rim, add lid, crimp to seal.
• 6. Cover with pleated baking parchment and foil; tie with string. Steam gently (water halfway up basin) for 3.5–4 hours, topping up with boiling water as needed.
• 7. Warm reserved gravy. Boil greens 3–4 minutes, toss with butter. Rest pudding 5 minutes, unmould, and serve with buttered greens and gravy.

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Why You’ll Love This Recipe

• A true British classic: comforting, hearty, and deeply savory.
• Fluffy suet crust locks in moisture so the beef and kidney turn meltingly tender.
• Rich ale gravy develops pub-worthy depth with simple pantry staples.
• Make-ahead friendly and perfect for a cozy weekend or special family supper.

Grocery List

• Produce: 2 medium onions, 2 garlic cloves, fresh thyme, 2 bay leaves, 400 g spring greens or Savoy cabbage, 1 lemon (optional)
• Dairy: Butter, milk (optional kidney soak)
• Pantry: Beef chuck (stewing steak), ox kidney, plain flour, self-raising flour, shredded beef suet, Worcestershire sauce, tomato paste, brown ale, beef stock (low sodium), beef dripping or vegetable oil, salt, black pepper, baking parchment, foil, kitchen string

Full Ingredients

For the steak and kidney filling

• 700 g (1.5 lb) beef chuck or stewing steak, cut into 2.5 cm (1 inch) cubes
• 300 g (10.5 oz) ox kidney, trimmed of the white core, cut into 2 cm (3/4 inch) pieces
• 250 ml (1 cup) whole milk, optional for soaking kidney
• 4 tbsp plain (all-purpose) flour, divided
• 1.5 tsp fine sea salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp beef dripping or vegetable oil
• 1 tbsp unsalted butter
• 2 medium onions (about 300 g), finely chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 350 ml (12 fl oz) brown ale or stout
• 250 ml (1 cup) low-sodium beef stock
• 2 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 2 bay leaves
• Optional: 1 tsp English mustard powder

For the suet pastry

• 350 g self-raising flour (about 2 3/4 cups)
• 175 g shredded beef suet (about 1 1/2 packed cups)
• 1 tsp fine sea salt
• 200–220 ml ice-cold water (about 3/4–1 cup; add gradually)
• Soft butter for greasing basin

For the buttered greens

• 400 g (14 oz) spring greens or Savoy cabbage, shredded
• 30 g (2 tbsp) unsalted butter
• Salt and black pepper, to taste
• Optional: lemon wedges, to serve

Special equipment

• 1.2 liter (2-pint) pudding basin
• Large pot or steamer with a lid (basin must fit)
• Baking parchment, aluminum foil, kitchen string

Step-by-Step Instructions

Step 1: Prep and tame the kidney

Trim any white core from the ox kidney and cut into 2 cm pieces. To mellow its flavor, soak the pieces in 250 ml (1 cup) milk for 20 minutes, then drain, rinse, and pat dry thoroughly with kitchen paper. This step is optional but recommended for a gentler, sweeter finish.

Step 2: Season, flour, and brown the meats

In a bowl, toss the beef and kidney with 3 tbsp flour, 1.5 tsp salt, and 1 tsp pepper until lightly coated. Heat the dripping or oil with the butter in a large, heavy pan over medium-high heat. Brown the beef and kidney in two batches for 5–6 minutes per batch, turning to color all sides. Transfer browned meat to a plate; keep any floury bits in the pan.

Step 3: Build the rich ale gravy

Lower heat to medium. Add the onions and cook 5 minutes until softened and lightly golden, scraping up the fond. Stir in garlic for 30 seconds, then tomato paste and the remaining 1 tbsp flour; cook 1 minute. Pour in the ale, stirring to dissolve any browned bits. Add stock, Worcestershire, thyme, and bay (and mustard powder if using). Return the browned meats and any juices. Simmer gently, uncovered, for 20 minutes until the gravy is glossy and just thick enough to lightly coat a spoon. Taste and adjust seasoning. Remove from heat and let cool to room temperature; this is crucial so the suet pastry does not melt on contact.

Step 4: Make the suet pastry

In a large bowl, mix the self-raising flour and salt. Rub in the shredded suet with your fingertips to distribute evenly. Add 200 ml ice-cold water and stir with a table knife to form a soft, non-sticky dough; add up to 20 ml more water only if needed. Knead briefly (10–15 seconds) just to bring it together. Wrap or cover and rest 10 minutes while you prepare the basin.

Step 5: Line the pudding basin

Grease a 1.2 liter (2-pint) pudding basin generously with soft butter. Lightly flour your work surface. Divide the dough: two-thirds for the shell, one-third for the lid. Roll the larger piece to roughly a 28–30 cm circle about 7 mm (1/4 inch) thick. Fold the pastry gently over the rolling pin and lower it into the basin, pressing it into the base and sides without stretching. Leave a 1 cm overhang at the rim. Patch any thin spots with spare dough if needed.

Step 6: Fill, lid, and seal

Spoon the cooled meat into the lined basin. Ladle in 200–250 ml of the gravy—enough to moisten generously without flooding. Reserve the remaining gravy for serving. Roll the remaining dough to a 20–22 cm circle for the lid. Moisten the pastry rim with cold water, lay the lid on top, and press to seal. Fold the overhang over the lid and crimp firmly to lock in the juices.

Step 7: Wrap and steam low and slow

Cut a circle of baking parchment and a circle of foil, each large enough to cover the basin with a 2 cm pleat folded through the center to allow for expansion. Place the parchment directly over the pudding, then the foil on top, pleat centered. Tie tightly under the lip with kitchen string and fashion a string handle for easy lifting. Set an inverted saucer or trivet in a large lidded pot, place the pudding on it, and pour in boiling water to reach halfway up the basin. Cover and steam at a gentle simmer (95–98°C) for 3.5–4 hours, topping up with boiling water as needed to maintain the level. Do not boil vigorously, and avoid removing the lid often.

Step 8: Finish gravy and greens, unmould, and serve

About 15 minutes before the pudding is done, reheat the reserved gravy to a simmer; if you prefer it thicker, bubble for a few minutes more. Boil the greens in salted water for 3–4 minutes until tender-crisp, drain, and toss with 30 g butter, salt, and pepper. Lift out the pudding, rest 5 minutes, then cut the string and coverings. Loosen the edge with a thin knife and invert onto a warm serving plate. Serve in generous wedges with the glossy ale gravy and buttered greens. Add a squeeze of lemon if you like.

Pro Tips

• Cool the filling fully before adding to the pastry so the suet crust stays fluffy, not greasy.
• Always pleat the parchment and foil; the pudding needs a little headroom to rise.
• Maintain a gentle simmer, not a rolling boil—violent bubbling can toughen meat and make the pastry soggy.
• Use the right cut: beef chuck or shin gives the best gelatin and tenderness.
• For extra savoriness, add a teaspoon of marmite or anchovy paste to the gravy.

Variations

• Lamb-and-kidney pudding: Swap beef for diced lamb shoulder and use lamb stock; keep the ale.
• Mushroom stout pudding: Replace half the kidney with chestnut mushrooms and use a robust stout for earthiness.
• Individual puddings: Divide among 4–6 small basins; steam 2.5–3 hours.

Storage & Make-Ahead

Filling can be prepared up to 2 days ahead and chilled. Assemble the pudding up to 12 hours in advance and refrigerate, well wrapped; steam straight from the fridge, adding 10–15 minutes. Leftover cooked pudding keeps 3 days chilled; reheat by steaming 45–60 minutes until piping hot. Freeze (whole or wedges) up to 2 months; reheat from frozen by steaming 1.5–2 hours. Gravy keeps 3 days chilled or 2 months frozen. Greens are best fresh.

Nutrition (per serving)

Approximate values: 890–930 kcal; 45–50 g fat; 48–55 g carbohydrates; 35–42 g protein; 3–4 g fiber; 1,100–1,350 mg sodium (varies with stock and seasoning).