Slow cooker Steak & Kidney Pudding

Updated at: Thu, 17 Aug 2023 00:16:43 GMT

Step 1

Trim any excess fat from the beef, core and dice the kidneys to leave only the soft flesh. Place the beef and kidneys in a large bowl add the chopped up onion and coat with 2 tablespoons of plain flour seasoned with a teaspoon each of salt and white pepper. This will thicken the stock as the pudding cooks. For a slow cooker recipe we do not brown and seal the meat before adding to the pudding, then set to one side. Using the stock pot make up 200ml beef stock, add 2 tablespoons Worcester sauce and set aside to cool.

Step 2

Mix 350g self raising flour and 175g beef/vegetable suet with a pinch of salt together in a large mixing bowl. Then gradually add 150 – 200ml cold water until you have firm dough that is almost dry to touch but holding together. Continue to knead the dough for a minute before turning out on to a worktop dusted with flour. Cut a quarter of the dough away to make the pudding lid. Roll out the remaining dough to form a circle approximately 350mm in diameter. Pick this up on the back of your rolling pin and lay across a 1 litre greased with butter pudding basin. With the back of your hand gradually work the pastry into the bowl. Allow the pastry to overhang the bowl edge to achieve a good seal. Repair any damaged parts using the excess pastry. Using the other quarter of dough roll out to make a lid, should be about 50mm larger than the diameter of the pudding basin. Place the pudding lid in the fridge until the filling has been added.

Step 3

Pour the steak and kidney into the pastry lined pudding basin and then add the stock making sure you get an even distribution throughout, do not cover the meat completely fill to a level just below the surface of the meat. Then add the pudding lid making sure you crimp it to the pudding base. We do not trim off an excess pastry before cooking, you can do that once the pudding is cooked.

Step 4

Place a circle of non stick baking paper over the top of the pudding. Then take a 300 x 300 mm square of tin foil and make a pleat in the middle of it before placing it over the top of the pudding bowl. Fold the edges in and pinch them to hold the foil in place during steaming, alternatively tie in place with string. Place the pudding in the slow cooker and fill the cooker with boiling water half way up the side of the pudding bowl. Place the cooker lid on and cook for 6 hours on high. Check water every so often but in our experience with a good seal on the lid we did not have to top up the water.

Step 5

Once cooked remove and allow to stand before tipping out onto a plate. If you tip out too soon the sides can collapse, we usually leave the pudding in the dish until we’re ready to serve up

Step 6

We like our steak and kidney pudding with creamy butter mash, kale, mashed swede & carrot and lashings of gravy.

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