Hairy Bikers Slow Cooker Steak And Kidney Pudding Recipe

This rich comforting Hairy Bikers Slow Cooker Steak and Kidney Pudding Recipe is made with braising steak, beef suet, and thick gravy, and ready in about 6 hours. Cutting into the soft steamed pastry reveals a deep, savoury filling that smells incredible. I love serving this on chilly Sunday afternoons.

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Why This Classic Works

Traditional steamed puddings usually require constant supervision over a boiling pan, but using a slow cooker completely changes the process. I used to worry about the water boiling dry and ruining the basin, so switching to this method was a huge relief.

The gentle, consistent heat creates an unbelievably tender filling while the suet pastry stays perfectly soft and fluffy. I was surprised by how much easier it is to just set it and forget it.

Hairy Bikers Slow Cooker Steak and Kidney Pudding Recipe Ingredients

For the Filling

• 700g braising steak, diced
• 200g ox kidney, cleaned and diced
• 1 large onion, finely chopped
• 2 tbsp plain flour
• 300ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp sunflower oil
• Salt and black pepper to taste

For the Suet Pastry

• 300g self-raising flour
• 150g beef suet
• 150ml cold water
• 1 tsp salt

How To Make Hairy Bikers Slow Cooker Steak and Kidney Pudding Recipe

1. Brown the Meat: Heat the sunflower oil in a large frying pan and brown the diced steak and kidney in batches.
2. Cook the Filling: Add the chopped onion to the pan, sprinkle over the plain flour, and stir in the beef stock and Worcestershire sauce.
3. Simmer the Gravy: Bring the mixture to a simmer, season well, and let it cook for 10 minutes to thicken slightly, then set aside to cool entirely.
4. Make the Pastry: Mix the self-raising flour, suet, and salt in a bowl, then gradually stir in cold water until a soft dough forms.
5. Line the Basin: Roll out two-thirds of the pastry and line a greased 1.2-litre pudding basin, leaving a slight overhang.
6. Assemble the Pudding: Pour the cooled meat filling into the pastry-lined basin and roll out the remaining pastry to create a circular lid.
7. Seal and Cover: Pinch the pastry edges together to seal, then cover tightly with a pleated layer of baking parchment and foil tied securely with string.
8. Slow Cook: Place the basin in the slow cooker, pour boiling water halfway up the sides of the basin, and cook on High for 5 to 6 hours.

Recipe Tips

• Cool the filling: Adding hot meat filling to raw suet pastry will melt the fat before cooking, resulting in a tough and dense crust.
• Pleat the foil: Make a pleat in the centre of your foil and parchment lid to allow the pudding room to expand as it steams.
• Check the water level: Even in a slow cooker, keep an eye on the water level halfway through cooking to ensure it has not completely evaporated.

What To Serve With Slow Cooker Steak and Kidney Pudding

I highly recommend serving this hearty pudding with generous mounds of creamy mashed potato and buttered seasonal greens. A side of roasted carrots or steamed cabbage works beautifully to soak up any extra rich beef gravy from the plate.

How To Store

Keep leftover pudding in an airtight container in the fridge for up to 3 days. You can reheat individual portions in the microwave until piping hot, though the pastry will lose some of its original fluffy texture. I do not recommend freezing the cooked pudding as the pastry becomes soggy.

FAQs

Can I use lamb kidney instead of ox kidney?

Yes, lamb kidneys have a slightly milder flavour and work perfectly in this dish. Just make sure to remove the white core before dicing them up.

What size pudding basin do I need?

A standard 1.2-litre heatproof pudding basin is ideal for these measurements. Ensure it fits comfortably inside your slow cooker with the lid securely on.

Can I use vegetable suet?

Vegetable suet works just fine if you prefer it for dietary reasons. However, beef suet gives the most traditional, rich flavour and texture to the steamed crust.

Do I need to blind bake the pastry?

No, suet pastry is specifically designed to be steamed from raw along with the filling inside. Blind baking would ruin the soft texture.

Nutrition

• Calories: 650 kcal
• Total Fat: 34g
• Saturated Fat: 15g
• Cholesterol: 165mg
• Sodium: 850mg
• Total Carbohydrate: 48g
• Protein: 38g

Try More Recipes:

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