Steak and kidney suet pudding recipe

Steak and kidney suet pudding recipe

Here’s a dish form The Chaser to try out for yourself

Steak and kidney suet pudding

(Serves 4)


  1. 800g diced beef shin
  2. 240g of Kidney
  3. 60g plain flour
  4. 10g salt
  5. 2g black ground pepper
  6. 24g vegetable oil
  7. 3g tomato purée
  8. 400ml of good bitter
  9. 180ml of good beef stock
  10. 6g thyme
  11. 8g garlic
  12. 150g each of leek, celery, onion, carrot, sweed
  13. 80g button mushrooms

For the suet

  1. 80g self raising flour
  2. 40g shredded suet
  3. 50ml water


  1. Season the beef with salt and pepper
  2. Coat the beef with the flour
  3. Seal the meat in a hot, thick bottomed pan
  4. Add the tomato purée, bitter and thyme and reduce
  5. Add the beef stock and garlic
  6. Cook in the oven at 150c for 2 hours
  7. Remove from the oven and add the kidney and vegetables
  8. Return to the oven and cook for a further hour
  9. Make suet pastry by stirring the suet into the flour and salt. Add sufficient water to bind the mixture together to form a pliable dough. Do not over mix.
  10. Roll out the pastry to line some suet pudding moulds 2-3mm thick
  11. Add a little of the mixture into each mould
  12. Add the top and crimp the pasty edges
  13. Cover with tinfoil or lid and steam for 60-80 mins