Hairy Bikers Slow Cooker Steak and Kidney Pudding Recipe

This Hairy Bikers Slow Cooker Steak and Kidney Pudding Recipe is a melt-in-the-mouth and old-fashioned recipe, which is made with tender stewing steak and a classic suet pastry. It’s a classic British comfort food, ready in about 8 hours and 15 minutes.

Hairy Bikers Slow Cooker Steak and Kidney Pudding Recipe Ingredients

For the Suet Pastry:

• 175g (6oz) self-raising flour
• 85g (3oz) shredded suet
• Pinch of salt
• Cold water to mix

For the Filling:

• 450g (1lb) lean stewing steak, cut into cubes
• 225g (8oz) ox or lamb kidney, cut into cubes
• 1 medium onion, finely chopped
• 2 tbsp water
• Freshly milled black pepper and salt to taste

How To Make Hairy Bikers Slow Cooker Steak and Kidney Pudding

1. Prepare for Steaming: Turn your slow cooker to the HIGH setting. Create a “lifting strap” by folding a long piece of aluminum foil, and place it in the slow cooker pot with the ends hanging over the sides. Place a small, heatproof trivet or scrunched-up foil in the bottom. Pour about 1-2 inches of boiling water into the slow cooker pot.
2. Make the Suet Pastry: In a large bowl, mix together the self-raising flour, suet, and a pinch of salt. Gradually add just enough cold water to bring the mixture together into a soft, pliable dough.
3. Line the Pudding Basin: Grease a 1-litre pudding basin thoroughly with butter. On a floured surface, roll out two-thirds of the pastry and use it to line the inside of the pudding basin. Reserve the remaining one-third for the lid.
4. Prepare the Filling: In a separate bowl, mix together the cubed steak, kidney, finely chopped onion, salt, and pepper until everything is well combined.
5. Fill and Seal the Pudding: Pack the meat mixture carefully into the pastry-lined basin. Add 2 tablespoons of water over the filling. Roll out the remaining pastry to create a lid. Moisten the edges of the pastry in the basin with water and press the lid firmly into position to seal.
6. Cover and Cook: Cover the top of the pudding basin with a piece of greased greaseproof paper or foil, folding a pleat in the middle to allow for expansion. Place the basin into the slow cooker on your trivet. Cover the slow cooker with its lid and cook on HIGH for 6-8 hours.
7. Serve: Once cooked, turn off the slow cooker. Use the foil strap to carefully lift the hot basin out. Let it rest for a minute, then remove the foil/paper cover. Place a large plate over the basin and carefully invert it to turn out the pudding. Serve immediately.

Recipe Tips

• Why is greasing the basin so important? Thoroughly greasing the pudding basin is essential. If you don’t, the suet pastry will stick to the sides, and the pudding will not turn out in one piece.
• How do I keep the pudding from getting soggy? The key is a tight seal. Ensure the pastry lid is sealed well onto the base. The cover of greased paper or foil on top of the basin is also crucial to prevent condensation from the slow cooker lid from dripping onto the pastry.
• What is a foil lifting strap? This is a simple but brilliant trick. A long, folded strip of foil placed under the basin before cooking allows you to safely and easily lift the very hot pudding basin out of the slow cooker without scalding yourself.
• Why shouldn’t I peek while it’s cooking? Resist the temptation to lift the slow cooker lid. Every time you do, heat and steam escape, which can increase the cooking time and potentially affect how the pudding steams and rises.

What To Serve With Steak and Kidney Pudding

This traditional British dish is rich and savory, best served with simple sides that complement the hearty flavors.

• A rich gravy (you can make one with beef stock)
• Creamy mashed potatoes
• Steamed green vegetables like cabbage, peas, or green beans

How To Store Steak and Kidney Pudding

• Refrigerate: Store any leftovers wrapped in foil or in an airtight container in the refrigerator for up to 3 days.
• Reheat: The best way to reheat the pudding is by steaming it again on the stovetop or in the slow cooker until hot. You can also microwave individual slices, but the pastry may lose some of its texture.

Steak and Kidney Pudding Nutrition Facts

• Serving Size: 1/6 of recipe
• Calories: ~550 kcal
• Protein: 35g
• Carbohydrates: 30g
• Fat: 30g
• Saturated Fat: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Hairy Bikers Slow Cooker Steak and Kidney Pudding Recipe

Author: Alex Saidani Cooking Method:Slow Cooker Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time:8 hours Rest time: 5 minutesTotal time:8 hours 25 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:550 kcal Best Season:Available

Description

A traditional, melt-in-the-mouth British steamed pudding with a tender steak and kidney filling encased in a light suet pastry.

Ingredients

• Pastry: 175g self-raising flour, 85g shredded suet, pinch of salt.
• Filling: 450g stewing steak, 225g ox or lamb kidney, 1 medium onion, salt, pepper, 2 tbsp water.

Instructions

1. Turn the slow cooker to HIGH. Place a trivet and 1-2 inches of boiling water in the pot.
2. Mix flour, suet, and salt with cold water to form a soft dough.
3. Line a greased 1-litre pudding basin with two-thirds of the pastry.
4. Mix the steak, kidney, onion, salt, and pepper. Pack the filling into the basin and add 2 tbsp of water.
5. Use the remaining pastry to form a lid, wet the edges, and seal the pudding.
6. Cover the basin with greased foil or paper, place it in the slow cooker, and cook on HIGH for 6-8 hours.
7. Carefully lift out the basin, rest for a minute, and turn out onto a plate to serve.

Notes

• Thoroughly greasing the pudding basin is the most important step for a successful turnout.
• Creating a foil “strap” under the basin makes it much easier and safer to remove from the hot slow cooker.
• Do not lift the lid during cooking, as the escaping steam will slow down the cooking process.
• Ensure there is water in the slow cooker itself to create the steam needed to cook the pudding.