Steak and kidney pudding

Steak and kidney pudding

A small steak and kidney pudding, served with mashed potatoes and other vegetables
Type Pudding
Place of origin England
Main ingredients Suet pastry, diced steak and beef, lamb's or pig's kidney
Cookbook: Steak and kidney pudding  Media: Steak and kidney pudding

Steak and kidney pudding is a savoury pudding made by enclosing diced steak and beef, and lamb's or pig's kidney pieces in gravy in a suet pastry.

The first recipe for steak and kidney pudding to appear in print came from Sussex, in a book by Mrs Beeton published by Ward, Lock and Tyler in 1861.[1][2][3] Though the dish is far older than published recipes of the 19th century.[4]

Suet pastry is used to line a bowl into which the steak and kidney mix is placed with onions, stock etc. A suet pastry lid is then placed on top and sealed tightly. The top is then covered with muslin cloth which is tied round the bowl. This is placed in a covered saucepan and steamed for about four hours or until the pudding is cooked. Some recipes then stipulate making a small opening in the top and pouring rich stock into the pudding ten minutes before serving.


In the slang of the British Armed Forces and some parts of North West England, the puddings are called "babies' heads"[5]

See also


  1. Cloake, Felicity (1 March 2012). "How to cook the perfect steak and kidney pudding". The Guardian. Retrieved 16 May 2015.
  2. Beeton, Isabella (1861). The Book of Household Management. London: Ward, Lock and Tyler. pp. 281–282.
  3. Fulton, Margaret (2007). Encyclopedia of Food and Cookery: The Complete Kitchen Companion from A-Z. London: Apple Press. p. 506. ISBN 1-84543-229-0.
  4. Hyslop, Leah (2013). "Potted Histories: Steak and Kidney Pudding". London: The Guardian. Retrieved 11 January 2016.
  5. Seal, Graham; Blake, Lloyd (2013). Century of Silent Service. Salisbury, Queensland: Boolarong Press. p. 6. ISBN 978-1-922-10989-7.
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