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Recipe for :

Steak and Kidney Pudding

This recipe has been reproduced with the kind permission of the Ashburton Cookery School in Devon.

The Ashburton Cookery School offers a fresh approach to cookery with exciting cookery courses that emphasise hands-on involvement, top quality Devon produce and inspirational teaching.

All their cookery courses are based around fundamental cookery techniques and methods - they will teach you how to produce your own fabulous food at home or at work and make sure you get a chance to enjoy your creations over lunch and at regular tastings throughout the day.

They offer:

  • One and two day cookery courses
  • Professional catering courses
  • Gifts for foodie friends or family
  • Gourmet experiences
  • Residential cookery courses
  • Weekend food breaks

To visit the Ashburton Cookery School web site <click here>

A childhood favourite that deserves rehabilitation – it’s a British classic after all, and if served in individual portions far less heavy than the school dinner version of yore.


2lb chuck steak
2 medium sliced kidneys
2 carrots diced or sliced
2 celery sticks diced
2 leeks chopped in rings
3 bay leaves
1 heaped teaspoon dried mixed herbs
1 tablespoon beef dripping or olive oil
1 glass red wine
1 pint good beef stock
seasoned flour for rolling meat in

For the suet pastry:
3/4lb plain flour
1/2lb suet
Cold water to mix


Making the suet pastry:

  • Mix the dry ingredients together, then slowly add the water until it forms a paste. Not too sticky!
  • Firm into a ball, then refrigerate for 30 minutes before using.

Making the steak and kidney puddings:

  • Make the casserole the night before.
  • Line greased pudding bowls or individual dishes with suet pastry.
  • Put in the steak and kidney with a very small amount of gravy, then moisten the top of the pastry and put on the pastry "lid", firming well.
  • Cover with a muslin and cook for 2 - 3 hours in a steamer.

Serves 4