Traditional Steak and Kidney Pudding | British Classic Food

[@TheMeagwhite]

My grandmother moved to the US back in the 60’s. I asked her if there was any foods she missed and I’ve never seen her so excited when she said “steak and kidney pudding” can’t wait to make it for her now ❤️

[@herpsmaltwatta]

How'd it turn out?

[@yvonnewalesuk8035]

I make a delicious steak & kidney pudding from a recipe handed down from my grandmother, and it's lush! In our family, S&K pudding has never been served with mashed potato (as the suet pud serves as the starch), just with buttered carrots and cabbage.

[@amsodoneworkingnow1978]

If you folded the meats into seasoned flour before adding you will get the lovely thick gravy your looking for

[@joanbaker3710]

I would be happy with just the pastry, i love suet pastry!

[@SOffenbach]

Ignore the critics. They're everywhere. Just do your thing.

[@up4itgal]

My favourite British dish. I used to have it at school and from around ten in the morning you smell it wafting through the school as it started to cook and our tummies would just rumble in anticipation of a nice big slab on your plate later....Mmmm.... yours looks amazing Keith😍😍

[@ianbrooke6342]

My favourite dish too. I'm going to really enjoy trying out both of your recipes. Despite your fears at the start it didn't look dry but I too like them with a good gravy so I will try both.

[@JanTheNan]

Plus the aroma of Greens or cabbage.

[@rechade]

I remember S&K pudding day I said to the dinner lady that's my favourite, and the next time it was on she gave me an extra portion!

[@panchitalatouche4514]

I am a Caribbean and had this made for me when I was a child 50 years ago. I’ve always wanted to eat a homemade steak and kidney pudding, but never had it made for me again. Your recipe is very simple, I shall now attempt to make my very own and I will let you know how it turned out thank you 💙

[@mb-moose]

Really enjoyed this. Gave me the confidence to attempt suet pastry and it was a success. Used red wine instead of water, and mushrooms in place of kidney. A real treat, and a blast from the past.

[@hellohandsome9875]

Made this today, the filling is absolutely delicious, but I put guinness in mine, having half today and half tomorrow,,, mmmm

[@jennarose3088]

Yes, I fully agree to cook the steak stew first, allow it to cool, and then prepare the pastry. And lastly add the ready cooked filling cold.

[@paulg5548]

Steak and Kidney Pudding is one of the most delicious foods ever. Comforting and satisfying

[@Keefcooks]

I totally agree!

[@annmariewoods6050]

HI keith loved the video. From Lancashire born in the 50s and grew up on rag puddings such a treat, yeah the ones i had were made with mince and onion, not cooked in cheese cloth, but literally made in rags! In those days nothing was thrown away so old handkerchiefs, sheets etc where saved to cook the pudding in dont think tin foil as around in those days. Some chippy's sell rag puddings here, my youngest daughter who is in her mid thirties loves them! I have subscribed

[@ralphrowlands3902]

Love that keith. Glad you explained about kidney wee. I bought some once and threw them away cos I thought they were off! Keep up the good work, and you’re always so cheery and upbeat. A pleasure to watch.

[@missygilly9917]

Oh thank you very much for showing how to make a Steak & Kidney pudding! I haven’t had them in years & years! My Mom can’t remember how she prepared them, and Dad never learned. I’ve bought the pot, but couldn’t figure out what to look or ask for Kidney at our Canadian grocery store. Your tips are most welcome, sir! Mom used to wrap her pot in handkerchiefs, tied up, then put them into the oven over water. But I couldn’t remember how long they were in. 3hours? I thought she also prepared the beef on the stove first, then made the pastry so she could make extra gravy. Pleasantly surprised how you made yours in the pudding itself with obviously great results! I’ll be saving your recipe & video, so that I can try & make this for my parents. God bless.

[@dogwalker666]

I love steak and kidney pud, I also love liver and bacon which is another one that is hard to get, Sainsburys usually have Atora, I use it to make dumplings. They also make a vegetarian version but it isn't as tasty. I use Guinness as the Liquid then drink the rest.

[@up4itgal]

The Dog Walker Try Morrison’s for offal or your local butchers.

[@JanTheNan]

Made a pud from scratch once, “not quite like my nan used to make,”took hours he nearly ended up wearing it!

[@francesmunro9666]

Another good one keef xx👍👍👍🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@chrismoukourou4038]

Great video 👍

[@Gentleman-Of-Culture]

The smell of wee on kidneys. I thought you said "Weed" 😱🤣

[@dwaynewladyka577]

That looks really good. I do like offal very much. Cheers, Keef!

[@Keefcooks]

Good for you mate!There's somebody in these comments who claims to be an ex-butcher and thinks all offal is crap.

[@oldiesoutdoors58]

i'm watching this at 7.30am in the morning and it sure has made me hungry ... i could eat that for my breakfast .. yummy

[@Keefcooks]

I won't tell on you!

[@karendaley3184]

Loved the basin pun, and I'm basin' that on extensive experience with puns. Also loved the remark about the magic of geometry. Cannot imagine wearing a woolly jumper right now! We're in the middle of a heat wave in Ottawa and it's a sweltering 35°C , feels like 43°C with the humidity. I spend a lot of time in my cool basement! Mrs KC (and you of course) are welcome to visit and warm yourselves up!

[@marcg5700]

I've been looking for a good recipe for a long time. Thank you for sharing.

[@jeffb5628]

Looks handsome. My nan made great Steam pudding ❤️

[@orange281gt]

As someone who didn't grow up with this, I'd like to think I'd have an open mind about trying it. I wanna say I looked in the past, and here in the states the suet was only to be found as bird feed. As for temps, if my conversion is right, been around 15°C in the morning, but getting to over 37 during the day. So it's a bit chilly in the mornings for me.

[@dean082]

Got to say making the filling first is the way to go. Get all those browned flavours and get the seasoning on point is key.

[@Keefcooks]

Absolutely 😀

[@fjccommish]

Looks good.

[@rechade]

It's steaming now. Thanks Mt and Mrs Keef.

[@jaytlamunch4459]

Looks, absolutely delicious, I can't wait to make Thank you, for sharing Keef, :-)

[@davidmills636]

Excellent - love the vlogs. I'm with you though on the method. My grandmother and her parents were confectioners and bakers. She made steak and kidney pudding by browning the dusted and seasoned meat, onion and kidney in a pan with stock and worcestershire sauce with a bit of gravy browing as well (never beer - Methodist! lol), anyway then popped it all in the suet case and steamed it - she also raised the pudding dish off the bottom of the pan with a 1lb weight. I can remember how it tasted today, some 20 years since she passed, served up with home made thick cut chips, marrowfat peas soaked overnight and home made piccalilly. Heaven!

[@Keefcooks]

Drooling! Yes, I meant to rais up the basin a bit but I forgot!

[@rogerhudson9732]

Looks great, I would have used some Newcastle Brown Ale instead of water.

[@hellohandsome9875]

Noooooooo, drink the broon and put guinness in the pud

[@tonycasey3183]

That looked lovely, but I'm not brave enough to stuff a pud with something I've not tasted first. I put some stewing steak in the slow cooker overnight and I'm going to make a steak (no kidney this time) pudding for lunch today. Great video as usual. Looking forward to more British classics in the future.

[@lornacampbell1666]

It looked delicious well done .x

[@davidsmith2356]

My dad used to make a great one, raw meat a little suet and water salt and pepper.. YUMMY.

[@AksheeBatra]

Nom nom! I’m hungry after watching this😋

[@We-Are-Scoobs]

Excellent KEEF, well done mate.

[@Keefcooks]

Thank you!

[@JanTheNan]

Golden colour on suet crust very inviting yum.

[@gk6993]

Thanks Keef. Heard about this from the old man. Going to try this one day.

[@Keefcooks]

Hope you enjoy

[@Turritopsis-dohrnii]

looks amazing

[@lesleyfarrington4809]

Oh my God, that looks good

[@kath-phlox]

I think you should do one with your version of precooked to compare.

[@Keefcooks]

I did make some little 'uns a while back with pre-cooked filling: kzbin.info/www/bejne/j6Kupaumh5ZopKc

[@jellybryce7742]

that looks so delicious.

[@motormusic1]

I make it with ale (spitfire etc), Worcester sauce, bovril and stock cube. Also a mix of mince and silverside

[@bushyconn]

ks good - even if the pie crust is what I call a dry suet crust. I usedtoenjoy the wet crust steak and kidney pudding at my local chippie after a game of rugby 65 years ago - Marvellous Keep up the good work with all those North Country dishes

[@musgrovebarry]

Remember my grandmother making this but why do I remember cheesecloth being involved or am I getting 2 recipes mixed up? By the way it looks great, is that Christmas pudding l'm mixing in? RIP gran and it was 50 years ago.

[@Keefcooks]

Yeah, Christmas pudding can be done in a cloth or a basin. I think you'd struggle to make S & K pud with a cloth...

[@lukethedriftersghost4882]

Keef, That is the strangest thing I have ever seen. I assumed it was baked. Pudding looks amazing. I am blown away how it turned out nice and golden brown. Please tell the misses good day to you ma'am Peace Luke T

[@philippoulston2565]

think i will make that tomorrow, looks great. I've never made one because of the time they take, but got to give it a go.

[@hellohandsome9875]

If you have a pressure cooker, it takes 30 mins

[@annabizaro-doo-dah]

You need to make a sharp fold across the foil/baking sheet before you attach it to allow for rise.

[@Keefcooks]

I'm not convinced - I've seen plenty of old recipes that say that, but I've never done it and I've not had any problems.

[@annabizaro-doo-dah]

@@Keefcooks Yes I noticed yours worked out fine.

[@jerkym2521]

Mmmmm looks lush. Keifey. I love the fact Mrs Cooks rushes in and rushes out lol. Im sure we all do Steak n Kidney Pudding our own way. Now where's the potatoes n peas

[@elizabethpowell5638]

I love steak kidney pudding. I’m from Yorkshire living in the states I cannot find kidneys anywhere

[@fishjourney4750]

Keep being awesome everyone

[@yuratea1700]

My cat loves kidney :)

[@c2757]

Congrats to someone - I got SIX ads before the video played! Is this some sort of record?

[@Keefcooks]

I hope you don't think that was me. I have no control over how many ads KZbin shows in any one spot and six is bloody excessive.

[@c2757]

@@Keefcooks No. Not your fault. Got a bug in the works. It would play two ads; then try to start the video for a couple of seconds, then go back to the beginning and play two more ads. Think its had too much steak and kidney pud!

[@Keefcooks]

Thanks for letting me know.

[@lorrainegatanianhits8331]

y'all are so cute

[@spellbound111]

Excellent video. I eat my steak and kidney pudding with mushy peas and home made chips, yummie. The foul mouthed frustrated Gordon Ramsay couldn't do what you have done without cursing, swearing and throwing a tantrum.

[@Jennifer-qo4kz]

Looks so good!👍🏻

[@Keefcooks]

Thank you 😋

[@dzyascarlettpimpernel1355]

A keeper

[@ronmartinmhg2804]

I love your videos Keef. The cock ups and blips give me a good laugh. That's how I cook. It's always hot here in Thailand but I still had dumplings today. If I waited for cold weather I would never get to eat my trad English treats. I keep meaning to make a steak and kidney pudding. After your video I definitely will. But using your method of making the meat and gravy first. Keep em coming.

[@nesilnokusachaja]

Its look fantastic 😍

[@faze_buendia9514]

I live in the U.S. and have had an obsession w/ all things British for as long as I can remember. I wanted to make a steak and kidney pud, had ordered some beef suet on amazon since it's hard to find in the States, (and damn near impossible to find in my town). I originally thought that the kidney part of steak and kidney meant kidney beans; when I realized it was an actual beef kidney I went to my local grocery store and found out that there is no way to get a beef kidney in my town, so disappointed! So I don't know when I'll be able to try a steak and kidney pudding but it's on my bucket list.

[@Keefcooks]

American meat supply seems incredibly limited from what I'm told - no offal, hardly any lamb, chlorinated chicken and hormone-injected beef. Yumm!

[@faze_buendia9514]

@@Keefcooks exactly lol what is offal? whenever I've heard the word spoken, I assumed they were saying "awful", is it the innards of an animal?

[@Keefcooks]

@@faze_buendia9514 LOL - a lot of people do think it's awful. Americans call it 'organ meat', which is every bit a repulsive name as offal. The innards, yes.

[@lancpudn]

YES YES YES!!!! Thank you Keef🙏 Just made this steak & kidney pudding recipe this afternoon & it turned out absolutely BOOTIFUL 😍👍 WoW! Talk about being ahead in brownie points wi her indoors 🤣

[@Keefcooks]

Awww, thanks Ian - glad you enjoyed it!

[@admirathoria0073]

Your pastry looks delicious! Question for you, if this version was 'perfectly' seasoned, would you prefer it to the way you typically make it?

[@Keefcooks]

No, I prefer the pre-cooked method. Not only are you in charge of how it tastes, you can also cook it more quickly if you use a pressure-cooker for the filling (about 30 minutes vs 3 and a half hours).

[@admirathoria0073]

@@Keefcooks I imagine pre-cooked filling would be more convenient for a working person to have a nice meal in the middle of the week. Assemble it when you get home, pop it in the oven, put your feet up for 30 minutes and have a wonderful meal.

[@rickbear7249]

@@Keefcooks would you need to cool the filling before popping it inside the pastry case, like with short pastry? Thanks, Rick

[@Keefcooks]

@Rick Bear - yes I'd recommend that. Basically if you put a hot filling in, it'll start to melt the fat and mess up the pastry structure.

[@thehiltongirl]

I had to laugh when he said, I dont know why thats wet, well its been dipped in a pool of water!!! ha ha ha.

[@johnmarshall6975]

Hi Keef. Like you I much prefer to make the filling first with a rich gravy with either sage or thyme (each to their own) as you would with any beef pie. That did not look rich enough or silky enough for a Yorkie like me (or you) Good that you tried it but I don't think it is a winner. Being a Yorkie I use Hendersons (it's from Sheffield) but I'm sure you know that. I'm in Norfolk now so I have to import it. Cant buy it down here. Keep up the good work. Cheers. Dont know what vid Barry Musgrove was watching. Christmas pudding ???????

[@rainbow64446]

Good one Keef

[@thomascallaghan5988]

Great video

[@simonbird1973]

Looks delicious. I steam mine for 8 hours, yes 8 hours!! 😋

[@Keefcooks]

Wow!

[@jennyprorock]

I just realized how much your tiny profile pic looks like the Colonel from KFC at first glance. Awesome.

[@Keefcooks]

#2421 kzbin.info/www/bejne/qJXNiKCDocZ6ebs #Real KFC

[@brendarigdonsbrensden.8350]

Oh yummm now do the same things with rhubarb and serve with custard. God I'm drooling at 6 a.m.

[@JanTheNan]

Excellent Idea .

[@edgarburlyman738]

Lions always go for the organs first! They must know something most humans don't. And butter doesn't work very well for pastry in my experience, but coconut oil does, something about being solid at room temperature makes it more workable I think. It's plant lard basically. And it's everywhere in America for some reason. Also, people who live at elevation need to boil our tea if we want it to taste of anything or stand up to milk. I'm sure lots of people out there think they hate tea because they try to do it the British way despite living at 5000'!

[@Keefcooks]

Possibly the lions know that organs will go off pretty quickly! Re boiling water at elevation - it didn't seem to make any difference when lived in Madrid - that was 2,500 feet.

[@edgarburlyman738]

You're awesome Keef! Hey I found out about something weird and wonderful today, Jewish kugel, it's an egg noodles based dessert that looks like a wheel of cheese.

[@suewatmore]

just as i make mine but i add i oxo cube ti the water

[@Keefcooks]

That would beef it up. Hahahahaha.

[@jamesgoacher1606]

Don't care what it looks like, I know it tastes good. I wonder how a Pressure Cooked/Steamed one would go? Go and give your best asset a cuddle to warm her. The heating in my house (daytime/not-winter) is never less than 20°C without heating. Srange how 20°C in Winter seems warm and 20°C in summer, a bit parky.

[@drottercat]

I don't eat beef or kidney, but my cook inside says that this looks good. Wonder whether it split of the side at the seam. And maybe that can be avoided by leaving a vent in the top.

[@Keefcooks]

I can't remember why the side split, but I certainly wouldn't recommend a vent hole in the top - the pudding has to be fully wrapped so that it steams properly.

[@AceHardy]

👑

[@liammack3635]

my mam used to make this

[@a.sobriquet6220]

Just delightful and reassuring to watch you cook, as it reminds me that even the most experienced chefs find that things don’t always go smoothly! Watching you deal with unexpected problems gives me so much more confidence in the kitchen…much better than watching a video where all problems are edited out. Thank you for being so honest and open about the difficulties of cooking a recipe like this…it turned out beautifully in the end!

[@Keefcooks]

Wow, thank you

[@kevinbyrne4538]

11:29 -- "It looks like it's been hit by a bomb."

[@Oldgit51]

If you can get it Shin Beef is also good in pies.

[@Keefcooks]

Oh yes!

[@JanTheNan]

Do you think this could be cooked in the basin in a slow cooker.?

[@Keefcooks]

Never tried that, don't know if it would work...

[@JanTheNan]

How did you get into internet cooking Keef?

[@gerardhaubert8210]

Problem in US is finding. Kidney, suet

[@jasbindersingh2441]

Sure it tastes nice - but the look of raw meat always puts me right off cooking with it

[@Keefcooks]

Good to know.

[@hayleyrichardson3343]

The best food I also eat liver

[@frisko3000]

Good pud keefy 😗👌

[@wattyler4624]

I use mushrooms instead of kidney

[@stevewhitcher6719]

Love steak and Kidney, hate it in a pudding. Think its the soggy suet crust often wondered if i should try and bake one

[@Keefcooks]

mine isn't soggy! I wouldn't bake it.

[@stevewhitcher6719]

@@Keefcooks I think what i'm trying to say is if you steam it its going to be not " crispy" like pastry I had bad "feedback" from my dad in the 1980s after an "o" level home economics practical . Think i was the 3rd "boy" ever to take o level at my school in home economics and the 1st to get an "a" . It was the only "a" that i got. Went on to do a " Food Tech" BTEC and then Food Tech degree. Just don't ask me what i do now!

[@Keefcooks]

Strangely, my suet pastry comes out a bit crispy after being steamed - possibly because of the extra flour I coat the basin with

[@ChrisTheSparky]

Yeah kidney taste like wee smells to me I might try the rinse soak method 👍

[@up4itgal]

Oo_ELECTRO_oO I soak mine in salt and wash with vinegar.

[@johnneale3105]

Sorry, this isn't abouth this particular video but I don't know how to ask questions other than through this process. Please would you let me know, when you use a gas ring on your worktop to demonstrate a cooking method, is that a standard camp "gaz" ring or something which is specifically designed for indoor use, and, in either case, which one do you use, please?

[@Keefcooks]

Umm, I don't know where you're from John, but I'm surprised you don't recognise this - it's a standard gas hob built for indoor use, runs on mains gas, not bottled.

[@johnneale3105]

@@Keefcooks Sorry again, but I seem to remember in some of your videos you have a camping-gaz like ring on your kitchen island rather than using the hob at the back of your kitchen. It seems to be a standard technique in many cooking videos (I've seen it in many other people's videos), I assummed because it was easier to film rather than using the hob. If you haven't used this method, sorry. You seemed like the most accessible person to ask.

[@Keefcooks]

@@johnneale3105 No worries. Yes, I used to use freestanding hobs. They weren't gas, they were induction. The first one I had was from IKEA, a single induction hob that I could sit on my counter top and plug into the mains. It was a bit big, so I decided to replace it with a smaller model from somewhere in the Amazon. It worked OK for a while, so I gave my IKEA one to a charity shop. Shortly after that the new one gave up the ghost, so I'm back to using the main hob which is a serious pain in the backside for making videos - repositioning cameras etc. I've never considered using a single gas ring - I'm kinda scared of gas. Electric induction is every bit as controllable as gas but you need to use pans that have a bit of iron in them (they need to be magnetic for the induction process to work).

[@johnneale3105]

@@Keefcooks That was it! It was others who used gas. Sorry for the confusion!

[@platesomeat]

The way to a woman's heart is through the stomach.

[@anneking5564]

How long would it take in a pressure cooker ?

[@Keefcooks]

Here's the written recipe where I mention cooking the filling in a pressure cooker - I don't think I've ever done the complete pudding that way, not sure it would work. Maybe I'll try it one day.

[@anneking5564]

@@Keefcooks thanks keef love your vids I'll have a look much appreciated 😉

[@anneking5564]

@@Keefcooks oh I can’t see the recipe can you try again please

[@Keefcooks]

Sorry, forgot the link! www.keefcooks.com/steak-and-kidney-pudding-recipe

[@anneking5564]

@@Keefcooks perfect thank you smile 😊

[@hayleyrichardson3343]

I eat kidney and liver

[@JanTheNan]

M&S chunky steak.

[@JanTheNan]

Honest not stalking you both.

[@ianbrooke6342]

I made the family version (as per your website) and I'm sorry to say I didn't enjoy it at all (despite being a liefetime lover of S&K Puddings), it was far too dry (bother the pastry and the filling. Also I found the taste of the filling was totally overcome by the onion, maybe I had a particularly strong onion but I couldn't taste much else.

[@Keefcooks]

Sorry to hear that

[@morgantaylors8894]

Hey Keef! Absolutely love the recipe :) I have a big favour to ask and was wondering if you would be able to check your Instagram dm’s as i messaged you on there!! Thanks a lot - Morgan

[@LeClaw]

Bloody hell Keef why would tha ruin a reight good pudding with that Southern glue? *shudders in t'Yorkshire*

[@Keefcooks]

Southern glue?

[@LeClaw]

@@Keefcooks allow me to refer you to yon video and rephrase "why wud tha even think of suggesting folk ruin it wi that glue" ;) kzbin.info/www/bejne/p5eke6ecaLaoeLs

[@Keefcooks]

I did use bloody Hendo's, and I think you know perfectly well that it can be hard to get outside Yorkshire. Lea and Perrins make a perfectly acceptable substitute (yes they do, and I'm not getting into parochial arguments about it). They're about a million times better at marketing than Hendo's and you need to know that my viewership is global so it would be absolutely pointless me saying it's got to be Hendo's. Apart from which, I've directly mentioned them in dozens of videos and they've never even said ta, never mind given me a massive sponsorship fee.

[@dukeofearl4682]

"I'm not touching that it's over seasoned."

[@darrylashton8428]

Never donate money via You Tube. Sorry!

[@Keefcooks]

And quite right too, they take a massive chunk. Direct via PayPal is cool, [e-mail] 👍😁😉

[@darrylashton8428]

@@Keefcooks Thank you. Good to hear from you.

[@benkoszyk9806]

Too much talking ... More talking than cooking

[@Keefcooks]

Yeah Ben, it's what I do - if you want more cooking and less chitchat, there are plenty of channels doing that!

[@benkoszyk9806]

However, I love your recipes!

[@time4tea595]

Rude rude person

[@Crashersmith]

Hi keef can this be done in a pressure cooker my friend

[@Keefcooks]

I actually tried that a couple of weeks ago - basically I think I gave it half the time I normally would but it wasn't actually long enough. So I'm sure it can be done but you'll need to experiment with the timings and I'm not convinced it'll save time.

[@Crashersmith]

@@Keefcooks OK keef many thanks il do some research to see if its worth doing in pressure cooker have a lovely weekend to you and Mrs keef regards Dave