Hairy Bikers Slow Cooker Steak And Kidney Pudding Recipe

This Hairy Bikers Slow Cooker Steak And Kidney Pudding is a classic and comforting recipe, which is made with braising steak and lambs’ kidneys. It’s a restaurant-quality dish, ready in about 4 to 5 hours of cooking time (not including initial oven cook).

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Hairy Bikers Slow Cooker Steak And Kidney Pudding Ingredients

• 3 very fresh lambs’ kidneys
• 700g/1lb 8¾oz well-marbled braising steak, trimmed, cut into 2.5cm/1in cubes
• 3 tbsp plain flour
• Salt and freshly ground black pepper
• 4-5 tbsp sunflower oil
• 1 medium onion, peeled, chopped
• 200ml/7¼fl oz red wine
• 4-5 sprigs fresh thyme
• 1 fresh bay leaf
• 500ml/18fl oz good-quality beef stock
• 1 tbsp tomato purée
• For the suet pastry:
• 350g/12¼oz self-raising flour
• 175g/6¼oz shredded suet
• ½ tsp fine sea salt
• Butter, for greasing

How To Make Hairy Bikers Slow Cooker Steak And Kidney Pudding

1. Prepare steak and kidneys: Preheat the oven to 170ºC/350ºF/Gas 3. Rinse the kidneys, pat dry, cut in half, snip out the white cores, and cut into roughly 1.5cm/¾in pieces. Place steak cubes in one strong plastic bag and kidney pieces in another. Divide the 3 tbsp plain flour between the bags, then season each bag with salt and pepper. Tie the bags and shake until the meat is thoroughly coated.
2. Brown steak and kidneys: Heat two tablespoons of sunflower oil in a large non-stick frying pan. Fry the steak in batches over medium heat, adding more oil as needed, until well-browned all over. Remove steak with a slotted spoon and transfer to a flameproof casserole dish. Return the pan to the heat and repeat with the kidneys, frying until well-browned. Remove kidneys and add to the casserole.
3. Sauté onion and deglaze: Return the frying pan to the heat, add the remaining oil, then add the chopped onion. Cook over a low heat, stirring often, for 5 minutes until softened. Stir the cooked onion into the casserole with the beef and kidneys. Deglaze the frying pan with the red wine, bringing it to a boil while stirring to lift all browned bits. Pour this mixture immediately over the beef, kidneys, and onion in the casserole.
4. Simmer casserole mixture: Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock, and tomato purée. Bring the beef mixture to a boil. Remove three ladlefuls of this sauce for gravy and set aside in a small pan to cool, then refrigerate for later use as gravy.
5. Bake casserole filling (oven phase): Cover the casserole and transfer it to the preheated oven. Cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking).
6. Thicken sauce and cool: Return the casserole to the hob and simmer for 2-3 minutes, or until the sauce is thick enough to coat the back of a spoon. Once thickened, remove from heat and leave to cool completely.
7. Make suet pastry: While the filling cools, prepare the suet pastry. Put the self-raising flour, shredded suet, and fine sea salt into a large bowl and mix well. Gradually stir in about 300ml/10½fl oz of water to make a soft dough. Turn the dough out onto a floured surface and lightly knead to form a ball.
8. Line pudding basin: Remove about a generous quarter of the dough for the lid and set aside. Roll out the remaining pastry into a rough 25cm/10in circle, about 1cm/¼in thick. Butter a 1.5 litre/2 pint 12¾fl oz pudding basin and line it with the rolled pastry, ensuring the pastry reaches 1cm/¼in above the top of the dish. Press the pastry against the sides and trim neatly.
9. Fill and seal pudding: Spoon the cooled steak and kidney mixture into the pastry-lined pudding basin. Brush the rim of the pastry with water. Roll the reserved pastry into a circle just large enough to cover the filling. Place it over the filling, trim into place, and press the edges together firmly to seal.
10. Cover and prepare for steaming: Cover the pudding basin with a large circle of baking parchment, making a pleat in the middle to allow for expansion. Cover the parchment with a circle of aluminum foil, also with a pleat. Secure both covers tightly with string around the rim. Create a carrying handle by tying the excess string across the top of the basin.
11. Steam the pudding: Place the pudding basin onto an upturned saucer or small trivet in a large, deep saucepan. Add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½ hours, adding more boiling water as necessary to maintain the level.
12. Rest and serve: Once the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for 5 minutes. While it rests, heat the reserved gravy on the hob, stirring, until bubbling and hot. Strain the hot gravy through a small sieve into a warmed jug. Cut the string, foil, and paper off the pudding basin. Run a blunt-ended knife around the inside of the basin to loosen the sides, then invert the pudding onto a deep plate. Serve in generous wedges with the hot gravy.

Recipe Tips

• How to prepare kidneys: When trimming lambs’ kidneys, ensure you remove all the white core and fatty bits to avoid a strong, unpleasant flavor.
• Browning in batches: For best results, don’t overcrowd the frying pan when browning the steak and kidneys. Browning in smaller batches ensures a good sear and prevents the meat from steaming.
• Preventing soggy pastry: Ensure your steak and kidney filling is cooled completely before spooning it into the pastry-lined basin. This helps prevent the bottom pastry from becoming soggy.
• Making a proper seal: When sealing the pastry lid, press the edges firmly together. This is crucial to prevent water from entering the pudding during steaming.
• Using different meat: While steak and kidney is classic, you can make a steak-only pudding if you prefer, adjusting quantities as needed.

What To Serve With Steak And Kidney Pudding

This hearty pudding is a meal in itself, but it’s even better with simple, comforting sides.

• Creamy mashed potatoes
• Steamed green vegetables (e.g., peas, green beans, broccoli)
• Glazed carrots
• Extra gravy (from the reserved sauce)

How To Store Steak And Kidney Pudding

Refrigerate: Store leftover steak and kidney pudding (or components) in an airtight container in the refrigerator for up to 2-3 days.

Freeze: Once completely cooled, the cooked steak and kidney pudding can be frozen whole or in individual portions for up to 2-3 months. Wrap tightly in cling film and then foil. Thaw in the refrigerator overnight before reheating gently in the oven or steaming.

FAQs

• Can I make the filling ahead of time? Yes, the steak and kidney filling can be cooked and cooled up to 2 days in advance and stored in the refrigerator. This can help break up the cooking process.
• Why is my pudding pastry tough? Overworking the suet pastry can make it tough. Knead it lightly, just enough to bring it together.
• Can I bake this pudding instead of steaming? While traditionally steamed, a steak and kidney pudding can be baked in a preheated oven at a moderate temperature (around 160°C/325°F) in a water bath, covered, for a longer duration (e.g., 3-4 hours) until cooked through. However, steaming gives the signature soft, moist pastry.
• What if I don’t have a pudding basin? A heatproof bowl of similar size can be used, ensuring it can be tightly covered for steaming.
• How do I know the pudding is cooked through? The pastry should be firm and cooked through. If using an instant-read thermometer, the internal temperature of the filling should be above 74°C (165°F).

Try More Recipes:

• Hairy Bikers Slow Cooker Pheasant Casserole Recipe
• Hairy Bikers Slow Cooker Campfire Stew
• Hairy Bikers Moussaka Recipe