Ep.146 Steak and Kidney Pudding - How To Make A Classic Steamed Steak Pudding With Suet Pastry
Steak and kidney pudding dates back to the mid 19th century as an alternative to the original steak and oyster pudding. The pudding features a dark and moist steak and vegetables filling with strong beefy and earthy flavours stemming from the slow cooked beef and kidneys all encased within a distinct suet pastry, before being steamed for four and a half hours, for piping hot flavoursome filling with pieces of melt in the mouth beef. Step by step we’ll be sharing our recipe with you before a session of tasting at the end in order to convey the dishes flavours and textures to you. So with the introductions made sit back, relax and enjoy this episode.
Ingredients (1)
Filling - Braising / chuck Steak 300g - Kidneys 100g (2) - Onion 100g - Carrots 50g - Celery 50g - Parsley hand full - Thyme - All purpose flour 1 heaped tablespoon - Beef stock 150ml - Salt 1 teaspoon (3) - Black pepper 1 teaspoon
(1) A 800ml bowl was used. Ensure that the bowl is heat resistant. (2) Lamb kidney will have a milder flavour than beef kidneys. I used lamb kidneys for the episode. (3) If your beef stock seems to be particularly salty then reduced the amount of added salt by half. (4) 1/4 for top of pudding when assembling. 3/4 for the rest of the pudding
1890's Steak and Mushroom Suet Pudding Recipe | 140 Years of NEFF
In celebration of 140 years of NEFF, we're sharing some of the most nostalgic recipes from the last 14 decades.
This steak and mushroom pudding uses shredded suet. Atora first produced suet in 1893.
Steak & Kidney Pudding - Winters delight
Nothing like a good Steak & Kidney Pudding on a cold winters night. Making it from scratch & using fresh ingredients bring a smile to your face when nothing is left after the family dinner.
Recipe cards are in the video.
Music is by Bensound Song is called Inspire
Traditional Steak and Kidney Pudding | British Classic Food
Steak and Kidney Pudding is one of the classics of British cuisine. It's not as popular as it once was because many people are scared to eat offal these days. This is a great shame because the kidney gives the filling a really punchy flavour. Steak and kidney pudding is encased in wonderfully light and spongy suet pastry. Normally when I make this I pre-cook the filling, but for this video I tried the traditional method, which involves adding the steak, kidney and onions raw. This makes it a bit tricky to get the seasoning right, but it turned out OK.
The written recipe for steak and kidney pudding is here:
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Steak & Kidney Pudding Recipe | My Harry Potter Kitchen | Prisoner of Azkaban (Ep. 33)
This week we're conjuring up another magical savoury dish, for this Harry Potter twist on the Steak & Kidney Pudding!
Our next recipe can also be found in Chapter Six of the Prisoner of Azkaban Talons and Tea Leaves just after a bit of commotion in Care of Magical Creatures class we see said Hermione anxiously, not touching her steak and kidney pudding
We originally tackled Steak and Kidney Pie during the Philosopher's Stone, but Steak and Kidney Pudding has one distinct difference in the type of pastry you use! For this easy Steak & Kidney Pudding Recipe I'm going to walk you through how to make homemade suet pastry from scratch before whipping up a rich steak & kidney pie filling to pack inside!
If you're a fan of pies, or steamed savoury dishes - this is definitely one for you to try!
Follow the written recipe for this Steak & Kidney Pudding Recipe -
Catch up on last week's Alcoholic Pumpkin Juice Recipe -
Missed an episode? Check out the full Recipes from the Prisoner of Azkaban playlist -
Skip to the recipe steps: 0:00 - My HP Kitchen Intro 02:20 - How to make steak & kidney pie filling recipe 05:33 - How to make suet pastry recipe 08:40 - How to steam steak & kidney pudding recipe
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