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Ye Olde English Cuisine runs hot!

Last week's recipe seems to have hit the right the spot with many ex-pats out there, with emails received asking for similar dishes. This week's recipe see us taking another trip down memory lane with an old favourite and traditional dish: steak and kidney pudding.

Steak and Kidney PuddingIt was prompted by an email request by Lisa H. of Cypress, California, USA. Who married to a New Zealander in February of this year . . . congratulations to the newly weds! Lisa requested a recipe for a traditional 'Kiwi' meat pie, which I emailed her personally (see what can happen when you ask! ) But it got me thinking, maybe her new husband would also like another taste of home. I was also contacted by the editor of a popular international magazine for information on steaming puddings, so it seems apt to combine the two.

I think to a degree, that this is a problem with many modern day professional chefs; they are so tuned into creating high-faluting dishes which combine any and every weird ingredient they can find into one dish, many seem to have forgotten about the classics. Forgotten that there are dishes out there, that have passed the test of time and should / will never die. So to all the my fellow professionals chefs out there . . . come on guys; remember cuisine is not about fashion, it is about cooking!

Now if you really want to get traditional, try 'Pickwick pudding'. This is the same as steak and kidney but with the addition of oysters. This dish derives its name from the Charles Dickens classic novel 'The Pickwick Papers', in which the dish first featured. If you want to keep the traditional theme going; serve it with some fluffy mashed potato, marrowfat peas and some extra rich meat gravy. Wow !

This dish requires the making of a suet paste which can be found at HUB-UK by clicking on this link. This can be used for making many 'old fashioned' sweet and savoury puddings or dumplings.

I am more than happy to share with you my personal favourites, but prefer to hear from readers as to what recipes you would like to see appear each week. So don't be shy . . . email me and let me know.

Ingredients for Steak and Kidney Pudding

chuck (stewing) steak


ox kidney




tomato purée


dark beer or stout


beef stock




cornflour sq
suet paste* sq

How to make Steak and Kidney Pudding


  • Slice mushrooms and chop onions
  • Cut chuck steak and kidney into 1 - 3 cm cubes


  • Brown the chuck steak in hot oil, drain and set aside
  • Brown the kidney in hot oil, drain and set aside
  • Sweat off the onion (cook gently without colour) in a little butter
  • Add in the chuck steak and kidney and mix in the tomato purée, cook out for 3 - 4 minutes
  • Pour in the beer and stock, season with salt, pepper and a little Worcestershire sauce
  • Bring to the boil, skim if required and simmer until tender, skimming as needed
  • Thicken with a cornflour and water mix
  • Add mushrooms and correct seasoning
  • Allow to cool

Making the puddings

  • Line chosen dishes with the suet paste* (retaining 1/4 of the paste for the top)
  • Pour in the cooled meat mixture, leaving at least 1 cm space from the top
  • Moisten the suet paste top with water, cover the pudding and seal by pushing the two pastes together with a finger or fork
  • Cover with greased, greaseproof paper and then tin foil and tie securely, alternatively cover with a couple of layers of muslin cloth
  • Cook in a steamer or in a covered saucepan with water coming up 1/4 of the way up the pudding bowl for approx. 2 - 3 hours (depending on size of pudding)
  • Remove greaseproof paper etc and clean around sides with a damp cloth dipped in salt
  • Serve in container or carefully turn out

Chef's Tip for Steak and Kidney Pudding

Care must be taken when removing from steamer and removing the covers; to ensure no scalds occur.

* See recipe for suet paste - click here

Chef's terminology:

litres   tsp = teaspoon
millelitres   tbs = tablespoon
kilograms   sq = sufficient quantity (add to taste)
grams   pc = piece, meaning a whole one of

Enjoy your Steak and Kidney Pudding and bon appetit . . . . .

Recipe from professional
Chef Tallyrand