Rump Steak and Kidney Pudding

A traditional steamed pudding featuring tender rump steak and kidney seasoned and encased in a rich suet pastry crust.

Dinner Meat Pudding Steak British Classic Kidney

Estimated Nutrition

Calories

894.1

kcal / serving

5364.5 kcal total

Carbs

57.8g

per serving

346.8 g total

Fat

52.6g

per serving

315.4 g total

Protein

47.4g

per serving

284.2 g total

Cook Time

240

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

450

Flour

for the suet-crust

Dairy

250

Milk

to bind the crust

Liquids

500

Water

sufficient to fill within 5cm of top

Meat

900

Rump Steak

tender, divided into 2.5cm squares

piece

Kidney

each cut into 8 pieces

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

to taste

OilsFats

175

Suet

for the suet-crust

Method

Cut the steak into 2.5cm squares and divide each kidney into eight pieces.

Line a basin with the suet pastry, leaving some crust to overlap the edge.

Layer the steak and kidney in the basin, seasoning each layer with salt and pepper.

Fill the basin with water until it is 5cm from the top.

Seal the pudding by pressing the crust edges together and folding over the pastry.

Tie the pudding in a floured cloth and boil in water for at least four hours.

Replenish with hot water regularly to keep the pudding submerged and boiling.

Cut a round hole in the top crust before serving to release steam.