There are many recipes that I enjoy making in my slow cooker, and this Steak And Kidney Pudding recipe is one of them, made with 175g self-raising flour, 85g shredded suet, 450g lean stewing steak, and 225g ox or lamb kidney.

To make your Slow Cooker Steak And Kidney Pudding in the slow cooker, start by mixing the flour and suet with water to form a dough. Line a greased pudding basin with it, fill with steak and kidney seasoned with salt and pepper, cover, and steam in the cooker for 6-8 hours.

Don’t miss out on mastering this culinary delight. It’s simple, satisfying, and a sure hit. Dive into the full recipe and see how easy it is to bring this traditional British dish to your table with a modern slow cooker twist.

Jump to Recipe

What is Steak and Kidney Pudding?

Steak and Kidney Pudding is a traditional British dish made with 175g self-raising flour, 85g shredded suet, 450g lean stewing steak, and 225g ox or lamb kidney, enveloped in a suet pastry and steamed in a slow cooker until tender. This hearty meal is known for its rich flavors and comforting qualities.

Can I use beef kidney instead of ox or lamb kidney in this recipe?

Yes, you can use beef kidney instead of ox or lamb kidney in this recipe. The required amount remains the same, 225g. Beef kidney offers a similar texture and flavor, making it a suitable substitute for those who prefer it or have easier access to it.

Slow Cooker Steak And Kidney Pudding Ingredients

• 175g (about 6 ounces) of self-raising flour
• 85g (roughly 3 ounces) of shredded suet
• A pinch of salt for that extra flavor kick
• 450g (1 pound) of lean stewing steak, cubed to perfection
• 225g (8 ounces) of ox or lamb kidney, cubed for that rich taste
• 1 medium onion, finely chopped
• A good grinding of freshly milled black pepper, to taste

How To Make Slow Cooker Steak And Kidney Pudding

1. Prepare Your Slow Cooker: Start by setting your slow cooker on HIGH. Grease a 1-litre pudding basin well. This step is crucial – it’s the secret to ensuring your pudding can make its grand entrance onto the plate without clinging to the bowl.
2. Create the Pastry: Take the self-raising flour, shredded suet, and a pinch of salt, and mix them together. Add just enough water to form a soft dough. Set aside one-third of this dough for the top of your pudding, and on a lightly floured surface, roll out the rest. Use this rolled-out dough to line your greased pudding basin.
3. The Filling: In a separate bowl, combine the cubed steak and kidney, the finely chopped onion, and a generous seasoning of salt and pepper. Pack this mixture carefully into your pastry-lined basin. Don’t forget to add 2 tablespoons of water – it’s essential for creating that moist, succulent filling. Remember, don’t fill it to the brim; leave some space for the pastry to puff up in pride.
4. Seal the Deal: Roll out the dough you set aside earlier to form the lid of your pudding. Moisten the edges of the pastry in the basin with water, then place the lid on top. Press down to seal the edges, ensuring no steam escapes during cooking. Cover the pudding with greased greaseproof paper or foil, fashioning a pleat in the center to allow the pastry room to expand.
5. Into the Slow Cooker: Now, for the clever part. Create a foil strap underneath your pudding basin, leaving the ends loose. This makeshift handle will be a lifesaver when it’s time to remove the hot pudding. Carefully lower the basin into your slow cooker, then pour in boiling water until it reaches halfway up the sides of the basin. Cover with the slow cooker lid, and let it cook on HIGH for 6-8 hours. Patience is key – no peeking!
6. Serving Time: Once the cooking time is up, use the foil straps to lift the pudding out of the slow cooker. Remove the greaseproof paper or foil, and with a drumroll in your heart, invert the pudding onto a warmed plate. There it is, your masterpiece, ready to be served!

Recipe Tips

• Precision Cutting: Ensure your steak and kidney pieces are of uniform size to guarantee even cooking. Nobody likes a game of “Find the Giant Chunk of Meat” in their pudding. Equal sizes mean every bite is just right.
• Chill the Dough: Keep your pastry dough chilled before rolling it out. This isn’t just a tip; it’s a game changer for achieving that flaky, buttery crust that’ll make your heart sing (or at least make your taste buds do a happy dance).
• Maximize Flavor: Brown the steak cubes before adding them to the pudding for an extra layer of flavor. This extra step caramelizes the meat, adding a depth of flavor that’s as deep as your last Netflix binge session.
• Steam Smart: Check the water level halfway through cooking and add more boiling water if necessary. It’s like giving your pudding a spa day, but instead of a cucumber eye mask, it gets a steam bath to ensure it comes out perfectly cooked every time.

What To Serve With Your Chicken And Bacon Casserole

Serve your Slow Cooker Steak And Kidney Pudding with roasted vegetables for a hearty side, mashed potatoes to soak up the gravy, a crisp green salad for freshness, steamed green beans for crunch, and Yorkshire pudding for a traditional touch. Perfect for rounding off this classic comfort meal!

How To Store Slow Cooker Steak And Kidney Pudding

In The Fridge:

Wrap the pudding (or place in an airtight container) and refrigerate within two hours of cooking. It should keep for up to 3-4 days. Ensure it’s cooled to room temperature before storing to prevent condensation and maintain texture.

In The Freezer:

Steak and Kidney Pudding can be frozen. First, cool it completely, then wrap tightly in freezer-safe wrap or place in a freezer bag. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.

How To Reheat Slow Cooker Steak And Kidney Pudding

Reheat your Slow Cooker Steak And Kidney Pudding by placing it in an oven at 350°F (175°C) for about 20-30 minutes, or until heated through. Ensure it’s covered with foil to prevent drying out.

Check out More Slow Cooker Recipes:

• Slow Cooker Full English Breakfast
• Slow Cooker Kedgeree
• Slow Cooker Breakfast Quiche