Steak and Kidney Suet Pudding

[@magicmike6517]

Looks just Devine for eating and so soothing and you can't ever beat steak and kidney pudding with white cabbage and thick gravy

[@BestofBritishBlackwell]

Thanks for the comment.

[@gordonlard1092]

The first meal I had in London . Thanks for sharing. It’s a lifetime favorite

[@gordonlard1092]

The first meal I had in London . Th anks for sharing. It’s a lifetime favorite

[@BestofBritishBlackwell]

Im glad you liked it. Thanks for commenting

[@lesroberts3226]

As always mate an excellent recipe but more so unbelievably brilliant tutorial. I’m just going to have a go at it now. If it’s anything like your pie mash and liquor I’ll be happy 👍 once again thank you for all your help

[@producedan]

Just like my mum would make! Thanks for the guidance in making this awesome dish.

[@BestofBritishBlackwell]

Dan G Thanks Dan. Appreciate that!

[@JJLewin1]

Takes me back to the 60's when I would help my Mum make them, I could smell it over the internet. Thanks, now I have to try my own.

[@BestofBritishBlackwell]

Thank you for commenting. Do let me know how you get on making them.

[@paulgagie9482]

Very good and well explained, thank you.

[@greenpedal370]

Suet is not shredded beef fat! It's the fat specifically around the kidney of ruminants.

[@BestofBritishBlackwell]

I am sorry, but the suet I used was 100% Beef fat, The company that make it is called Atora. Google it.

[@greenpedal370]

@@BestofBritishBlackwell It might well be beef fat but it's very specific fat. I felt you suggested it was just fat. A lot of UK butchers will give you any old fat if you ask for suet. I learnt that one the hard way and it's a test I now use to see if a butcher is worth his salt.

[@lgene7232]

Granny got the kidney fat from the beef at the butchers

[@jennymarkduller]

Making this today for the first time. Thanks for your easy to follow video 👍

[@BestofBritishBlackwell]

Good luck. Let me know how it goes!

[@jennymarkduller]

@@BestofBritishBlackwell it was delicious. It took my husband back to being a boy. I will definitely make it again. I must look at your other videos as we love good old British food. Merry Christmas from a very wet and stormy Devon.

[@BestofBritishBlackwell]

@@jennymarkduller Glad to hear it was a success. Merry Christmas to you all.

[@adrianpoole6858]

Well done. That looks so delicious. Like your style of presentation.

[@BestofBritishBlackwell]

Thanks very much.

[@mariaronnie1200]

fabulous thank you so much I will be making it for my husbands tea

[@Harbottle64]

Lovely! Can't remember the last time I had a beautiful home-made steak 'n' kidney pud. I'm very tempted to give this one a go ;oP

[@BestofBritishBlackwell]

Do it. It is not as hard as you would thin and it is well worth the effort! Give it a go!

[@ashku27]

When searing meat, only add liquid to a pan after you have achieved optimal caramelisation (brown), otherwise you'll end up boiling the contents of the pan and ruining the dish.

[@stevenholton438]

Yeah and he wasted that which was stuck onto the bottom...criminal!

[@carolward9908]

Would have been best to cook onions, then remove them from pan, and then do beef.

[@billpayne2389]

Excellent. The all time classic Brit dish isn't demonstrated any more straight forwardly than that. What I'd like to know is how to make the SUET from the fat I can buy from the butcher rather than the packet stuff.

[@BestofBritishBlackwell]

Suet is relatively easy to make as long as you have the right fat! Suet is basically dried animal fat. However the fat used is specifically the fat that surrounds the vital organs. So you couldnt just use belly fat for example. If you ask your butcher for some suet fat, they should have some for you. Then all you do is take that home, air dry it and shred it.

[@gilliancook4072]

Looks delicious x

[@lgene7232]

Granny called it steak and kidney in a diaper she added liver and we loved it

[@jasoncorr9910]

hey i may have missed it, but do you grease/butter the bowls before you line them with the pastry? or rather should I?

[@BestofBritishBlackwell]

@@jasoncorr9910 Hi. Yes, give them a a bit of a buttering before you put the suet pastry in. Helps them to release after cooking.

[@sherrydmp8670]

Doing this one right now here in the Philippines for some home comford :-)

[@kristinparish2834]

Great cooking show format! Different

[@BestofBritishBlackwell]

kristin parish Thank you. Glad you like it.

[@vivienneashworth5005]

Please can you pop round to cook mine whilst I watch? yours looks great!

[@BestofBritishBlackwell]

I would love to, but social distancing and all that! Give it a go. Easy peasy really!

[@peterowens290]

How about including a recipe/ingredients list & method? It's hard to cook & refer to a PC at the same time. A print copy allows for notes also.

[@BestofBritishBlackwell]

Fair comment. I will start to include a full ingredients list and basic cooking instructions in the video description box from now on.

[@jackmchammocklashing224]

I love offal, cow heal, triipe, chiclings etcetera Kidney, Liver

[@jasoncorr9910]

aaahhhhh you legend!

[@gold6813]

What is the reason for walking the board for different raw meats that will be cooked?

[@BestofBritishBlackwell]

Do you mean washing the boards?

[@janetwoodley1028]

You cant match a pudding like that - going to try and make this today - I hope it looks as good as yours - yum! :)

[@BestofBritishBlackwell]

That is a very kind thing to say. But I am sure you will do fine. Let me know how it goes!

[@annetteyoungman8089]

Going to make this for my sons friend can I just ask roughly how much flour do you use to toss the meat it and how much liquid in slow cooker please

[@tomgraham6071]

It looks like heaven...!

[@BestofBritishBlackwell]

Thanks for that Tom. Appreciate the comment.

[@gaggymott9159]

Is it ok to make this pudding before it's needed, for example, a few days before eating?

[@BestofBritishBlackwell]

Absolutely. I have kept them in the fridge for a day or so before cooking with no issues. You can freeze them too.

[@gaggymott9159]

@@BestofBritishBlackwell Thank you for your reply! 👍

[@BestofBritishBlackwell]

@@gaggymott9159 Not a problem. Happy to help.

[@6903877]

Looks great. What make and model is your steamer please.

[@BestofBritishBlackwell]

I will be honest, I dont actually know. However, I do recall it just being a basic model which was around £20.

[@6903877]

@@BestofBritishBlackwell thanks, I was just looking to get one and yours seemed quite big as the pudding bowl fitted into the bottom tray quite easily. Most of them seem to shallow.

[@BestofBritishBlackwell]

@@6903877 Mine are quite shallow too, but the bottoms of each tray detach to make much larger trays. This is standard on most electric steamers.

[@6903877]

@@BestofBritishBlackwell thanks for the info, I’ll look into that before purchasing.

[@stevensimpson6417]

I've never had it, but it looks amazing !

[@BestofBritishBlackwell]

Give it a go. You will love it!

[@jeremysmith5183]

Hi is there now a recipe anywhere ? eager to get started

[@BestofBritishBlackwell]

I haven’t managed to write this specific recipe down as yet. But you could follow the video as it is designed to be a step by step guide.

[@barrytipton1179]

Why did you wash the board after chopping the raw beef before chopping the raw kidney .after all you mixed them and cooked them for up to 10 hours does the Teflon pan lining you carefully scraped of with your steal knife add to the flavour or colour or do you do it for the minerals in the Teflon. You especially said trim fat off the meat and then you used half a pound of lard to Teflon fry the meat .

[@BestofBritishBlackwell]

Barry. Great to see that you are paying close attention to the minor details. Thank you for taking the time to do this. I wont address your points about the metal utensils as I have already done so in the comments below. However, I will address your point about trimming the fat from the meat and then using suet. Suet is made using the fat which coats the internal organs of an animal. It is not the same type of fat which is found on the muscle, sinew of flesh of the meat. Suet is much drier (hence being able to shred it) and cooks down (renders) much quicker than the fat attached to the actual meat. That is why it is ideal for Pastries. Finally, the reason I cleaned the board after chopping the kidneys and steak is because, 1) You should never mix uncooked offal with uncooked meats. 2) The kidneys were lamb and the steak was beef, so you should never use the same board for different meats. And 3) This is a cooking video and and I want my cooks to look at clean and presentable as I can. I do mix the meats during the cook, but that is only when they are subjected to heat, which in turn kills the various bacteria in both meats. I hope I have answered the valid points you raise and would like to thank you for taking the time to comment.

[@corettaha7855]

You’re a pleasant person. It shows in your commenting style.

[@BestofBritishBlackwell]

Coretta Hattereaux Thank you. That is very kind.

[@gaggymott9159]

Well said, Barry!👍

[@stevenholton438]

@@BestofBritishBlackwell you still didn't say why the dissimilar meats would be unacceptable....is it some quirk of atomic physical chemistry or ph or what?

[@gerardjones7881]

The chips look a bit off.

[@BestofBritishBlackwell]

Gerard Jones ?

[@shoutyman9922]

MMMM......Baby"s Head.

[@lesroberts3226]

Lol because my dad called it that I never tried it for years. Thank you mate you just bought back some lovely memories of my old man 👍

[@PortmanRd]

Some of the earliest recipies would put all the ingredients in the pie raw with a touch of beef stock then steam for about 4hrs.

[@BestofBritishBlackwell]

My Nan used to do that, but the kidneys would toughen up!

[@TheAsa1972]

Fking hell mate , Have a chunk of meat i wish shop-bought pies had chunks that big in LOL I love suet puddings by the way proper proper bate shame you never see them anymore just the same as Steak and Kidney its just Steak even Chicken pies are getting scarce nowadays

[@BestofBritishBlackwell]

If you are going to make it yourself, you may as well make it decent!

[@Oldgit51]

Lambs Kidney????

[@davidclements5241]

Good Morning Glad to see the S&K pudding now that Winter is here, the Ultimate comfort food. I don't like to be negative, but every time I watch a cooking video and see metal utensils being used in a non-stick pan I start shouting at the screen, use wooden, plastic or silicone, much better and I will remain calm. Have you any recipes for a pressure cooker?, I have just bought a Instant pot, looking for inspiration. Best Wishes David

[@BestofBritishBlackwell]

Thanks for your kind comments David. I will certainly look into using different utensils. However, I am guilty of usually grabbing whatever is at hand when cooking. In terms of your pressure cooker, you could pressure cook the contents of this pudding in one of those in a quarter of the time it took me, just add the kidneys later as they wont react well to the pressure cooker. Another I would try is a lovely lamb curry. Perfect for the cold winter nights ahead. Do post what you create!

[@georgemifsud1425]

HELLO ME I AM FROM MALTA CANE YOU TILL ME FROM WHERE I CANE PYE FROM UK TO MALTA TNS HOP I HER FROM YOU SRE

[@julietteandrews9918]

If I were her I’d pour it over your head! Is there any need for rude comments like the one below.

[@jimajams7080]

He ruined the kidneys.

[@lorrainelowes2070]

People need to eat more animal fat as it's necessary for brain health.

[@STeALtHsVidz]

That my friend is NOT butter. :)