Hairy Bikers Slow Cooker Steak And Kidney Pudding Recipe

This Hairy Bikers slow cooker steak and kidney pudding is made with stewing steak, lambs’ kidneys, and a light suet pastry. It needs just 20 minutes of prep before the slow cooker does the rest over 6 to 8 hours. Serves 6.

I make this on cold winter weekends when we want something filling without standing over the hob all day. The slow cooker keeps the pastry soft and the filling tender, and the whole house smells incredible by the time it is ready.

What Is Steak and Kidney Pudding?

Steak and kidney pudding is a classic British dish from the 1800s. Diced beef and kidneys are wrapped in suet pastry and steamed in a pudding basin. The suet crust comes out soft and rich, soaking up all the juices from the filling.

This version uses a slow cooker instead of the traditional hob method. The low, steady heat steams the pudding gently for hours, producing tender meat and a light pastry. If you enjoy hearty British dishes, try this slow cooker steak and ale pie too.

Slow Cooker Steak and Kidney Pudding Ingredients

For the Suet Pastry:

• 175g self-raising flour
• 85g shredded suet
• Pinch of salt
• Cold water to mix

For the Filling:

• 450g lean stewing steak, cut into cubes
• 225g lambs’ kidneys, trimmed and cut into cubes
• 1 medium onion, finely chopped
• 2 tbsp water
• Salt and freshly milled black pepper to taste

How to Make Slow Cooker Steak and Kidney Pudding

1. Set up the slow cooker: Turn your slow cooker to HIGH. Fold a long piece of aluminium foil into a strip and lay it across the base with the ends hanging over the sides. This is your lifting strap. Place a trivet in the bottom, then pour in 2.5–5cm of boiling water.
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. Do not overwork it.
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 basin. Reserve the remaining one-third for the lid.
4. Prepare the filling: In a separate bowl, mix together the cubed steak, lambs’ kidneys, finely chopped onion, salt, and pepper until well combined.
5. Fill and seal the pudding: Pack the meat mixture 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 with water, and press the lid firmly into position to seal.
6. Cover and cook: Cover the top of the basin with a piece of greased greaseproof paper or aluminium foil, folding a pleat in the middle to allow for expansion. Place the basin into the slow cooker on the trivet. Cover with the lid and cook on HIGH for 6 to 8 hours.
7. Turn out and serve: Use the foil strap to carefully lift the hot basin out. Let it rest for a minute, then remove the foil or paper cover. Place a large plate over the basin and carefully invert it to turn out the pudding. Serve straight away with hot gravy.

Tips for Making Steak and Kidney Pudding in a Slow Cooker

• Grease the basin well: This is the most important step for a clean turnout. If the suet pastry sticks, the pudding will break apart when you invert it. Use plenty of butter on every surface inside the basin.
• Seal the pastry tightly: Wet the edges of the pastry before pressing the lid on. A poor seal lets steam in and makes the pastry soggy. The greased paper or foil cover on top also prevents condensation from dripping onto the pastry.
• Use the foil lifting strap: Place a long folded strip of aluminium foil under the basin before cooking. It makes lifting the very hot basin out of the slow cooker much safer and easier.
• Do not lift the lid during cooking: Every time you open the slow cooker, heat and steam escape. This adds to the cooking time and affects how the pastry rises.
• Adjust timing for HIGH or LOW: On HIGH, cook for 6 to 8 hours. On LOW, allow 8 to 10 hours. Either setting produces tender meat and light pastry. Check that the water has not dried out if cooking for the longer times.
• For a richer filling: Brown the braising steak and kidneys in a hot pan before filling the basin. You can also add a splash of red wine or beef stock instead of plain water for deeper flavour.
• Prepare the kidneys properly: Trim the white core from each kidney before dicing. Lambs’ kidneys have a milder flavour than ox kidney and work well in this dish. If you enjoy kidneys, try them in devilled kidneys too.

What to Serve With This Pudding

Steak and kidney pudding is rich and filling, so keep the sides simple. A jug of hot beef gravy on the side is traditional, since the slow cooker method produces less liquid than hob steaming. Pour it over each slice as you serve.

Creamy mashed potatoes are the classic pairing. Steamed Savoy cabbage, buttered peas, or boiled carrots all work well alongside. For a full Sunday dinner spread, serve with Yorkshire puddings and steamed greens on the side.

How to Store Leftover Pudding

Store any leftovers wrapped in foil or in an airtight container in the fridge for up to 3 days. The best way to reheat is by steaming again on the hob or in the slow cooker until piping hot. You can microwave individual slices, but the pastry will lose some of its texture.

You can freeze steak and kidney pudding for up to 3 months. Wrap the whole pudding or individual portions tightly in cling film, then foil. Defrost fully in the fridge overnight before reheating by steaming.

Nutrition Facts

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

Frequently Asked Questions

What is suet and can I substitute it? Suet is raw, hard beef fat found around the kidneys and loins that gives steamed pastry its light, fluffy texture. Vegetarian suet is widely available and works as a direct swap.

What is the difference between steak and kidney pudding and pie? A pudding uses suet pastry and is steamed in a basin, giving a soft, rich crust that soaks up the filling juices. A pie uses shortcrust or puff pastry and is baked in the oven for a crisp, flaky top.

How do I know when steak and kidney pudding is done in a slow cooker? The suet pastry should feel firm and springy when pressed, and the meat inside should be completely tender. If in doubt, insert a skewer through the pastry; it should slide through the filling with no resistance.

Can I make steak and kidney pudding ahead of time? Yes, assemble it up to a day in advance and keep it covered in the fridge, then bring to room temperature before slow cooking. You can also cook it fully, cool it, and reheat by steaming the next day.

How does this compare to Delia Smith’s steak and kidney pudding? Delia’s version uses a hob steaming method and includes a separately made gravy. This Hairy Bikers adaptation is simplified for the slow cooker, with the raw filling steaming inside the pastry over 6 to 8 hours.

Try More Recipes:

• Best Hairy Bikers Slow Cooker Recipes
• Hairy Bikers​ Beef Stifado Slow Cooker Recipe
• Hairy Bikers Slow Cooker​ Spanish Chicken Recipe

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 minutesServings:6 servingsCalories:550 kcalCooking Temp:Slow Cooker HIGH Estimated Cost:15 £ Best Season:Available

Description

An easy slow cooker steak and kidney pudding made with tender stewing steak and lambs’ kidneys in a light suet pastry. Just 20 minutes prep, then 6 to 8 hours on high. Serves 6.

Ingredients

For the Suet Pastry:

• 175g self-raising flour
• 85g shredded suet
• Pinch of salt
• Cold water to mix

For the Filling:

• 450g lean stewing steak, cut into cubes
• 225g lambs’ kidneys, trimmed and cut into cubes
• 1 medium onion, finely chopped
• 2 tbsp water
• Salt and freshly milled black pepper to taste

Instructions

1. Turn the slow cooker to HIGH. Place a trivet and 2.5–5cm of boiling water in the pot. Lay a folded aluminium foil strap across the base with the ends hanging over the sides.
2. Mix the self-raising flour, suet, and salt. Gradually add cold water to form a soft, pliable dough. Do not overwork it.
3. Grease a 1-litre pudding basin with butter. Roll out two-thirds of the pastry and line the basin. Reserve the remaining one-third for the lid.
4. Mix the stewing steak, lambs’ kidneys, onion, salt, and pepper. Pack the filling into the basin and add 2 tbsp of water.
5. Roll out the remaining pastry to form a lid. Moisten the edges with water and press the lid firmly to seal the pudding.
6. Cover the basin with greased greaseproof paper or aluminium foil, folding a pleat in the middle. Place in the slow cooker on the trivet. Cover and cook on HIGH for 6 to 8 hours.
7. Use the foil strap to lift the hot basin out. Rest for a minute, then invert onto a plate to turn out the pudding. Serve straight away with hot gravy.