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

Steak and kidney pudding is a savoury pudding made by enclosing diced beef steak 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. The dish is not markedly older than published recipes of the 19th century.

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"