Hairy Bikers Steak and Kidney Pudding Recipe

Hairy Bikers Steak a\nd Kidney Pudding Recipe
Yields: 1 Serving Difficulty: Easy Prep Time: 30 Mins Cook Time: 2 Hr Total Time: 2 Hr 30 Mins

Hairy Bikers Steak and Kidney Pudding is a hearty and comforting dish, made with tender chunks of beef and kidney, cooked in a rich gravy, and encased in a soft and fluffy suet pastry. It is a traditional British dish, dating back to the 19th century, and it is one of the signature recipes of the Hairy Bikers, a duo of popular TV chefs and authors. This dish is perfect for a cold winter day, as it will warm you up and fill you up with its delicious flavor and texture.

In this article, I will show you how to make Hairy Bikers Steak and Kidney Pudding, with a complete step-by-step guide. You will also learn some tips and tricks to make your pudding even better. Let’s get started!

What is Hairy Bikers Steak and Kidney Pudding Recipe?

Hairy Bikers Steak and Kidney Pudding is a classic British dish, made with beef steak and kidney, seasoned with salt, pepper, and herbs, and cooked in a savory gravy, made with beef stock, red wine, Worcestershire sauce, and tomato paste. The meat and gravy are then wrapped in a suet pastry, which is a pastry made with flour, baking powder, and shredded beef fat. The pudding is then steamed for several hours until the pastry is cooked and the meat is tender. The pudding is usually served with mashed potatoes green vegetables, and extra gravy on the side.

Hairy Bikers Steak a\nd Kidney Pudding

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Why You Love this Recipe

There are many reasons to love this recipe for Hairy Bikers Steak and Kidney Pudding.

Here are some of them:

  • Satisfying and Filling: This dish is a complete meal in itself, as it contains protein, carbohydrates, and vegetables. It is also very filling, as the suet pastry is dense and rich, and the meat and gravy are hearty and flavorful.
  • Easy to Make: This recipe is easy to make, as it does not require any complicated techniques or ingredients. You just need to chop the meat and kidney, make the pastry, assemble the pudding, and steam it. You can also make it ahead of time, and reheat it when you are ready to serve.
  • Delicious Flavor and Texture: The dish has a delicious flavor and texture, as the meat and kidney are tender and juicy, the gravy is savory and thick, and the pastry is soft and fluffy. The dish also has a nice contrast of flavors, as the meat and kidney have a rich and earthy taste, while the pastry has a mild and buttery taste.

Ingredients Needed to Make Hairy Bikers Steak and Kidney Pudding Recipe

To make this recipe for Hairy Bikers Steak and Kidney Pudding, you will need the following ingredients:

For the filling:

  • 1 kg (2.2 lb) beef chuck steak, cut into 2.5 cm (1 inch) pieces
  • 225 g (8 oz) lamb or pig kidney, trimmed and cut into 2.5 cm (1 inch) pieces
  • Salt and black pepper, to taste
  • 2 tbsp plain flour
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 500 ml (2 cups) beef stock
  • 150 ml (2/3 cup) red wine
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste

For the pastry:

  • 350 g (2 3/4 cups) self-raising flour
  • 1 tsp baking powder
  • 175 g (6 oz) shredded beef suet
  • Salt and black pepper, to taste
  • 200 ml (3/4 cup) cold water

For serving:

  • Mashed potatoes
  • Green vegetables
  • Extra gravy

Instructions to Make Hairy Bikers Steak and Kidney Pudding

To make this recipe for Hairy Bikers Steak and Kidney Pudding, you need to follow these steps:

Step 1: Prepare the Filling

  • Season the steak and kidney pieces with salt and pepper, and toss them with the flour in a large bowl.
  • Heat the oil in a large frying pan over high heat, and brown the meat in batches, turning occasionally, for about 10 minutes. Transfer the meat to a plate, and set aside.
  • In the same pan, reduce the heat to medium, and cook the onion and garlic, stirring occasionally, for about 15 minutes, or until soft and golden.
  • Add the bay leaves, thyme, stock, wine, Worcestershire sauce, and tomato paste, and bring to a boil.
  • Return the meat to the pan, and simmer, uncovered, for about 15 minutes, or until the gravy is slightly thickened. Season with more salt and pepper, if needed, and remove from the heat.
  • Discard the bay leaves and thyme sprigs, and let the filling cool slightly.

Step 2: Make the Pastry

  • In a large bowl, sift together the flour and baking powder, and stir in the suet. Season with salt and pepper, and gradually add the water, mixing with a wooden spoon or your hands, until a soft and sticky dough forms.
  • Turn the dough out onto a lightly floured surface, and knead it briefly, until smooth.
  • Cut off a quarter of the dough, and set it aside for the lid.
  • Roll out the remaining dough into a large circle, about 5 mm (1/4 inch) thick, and large enough to line a 1.5 liter (6 cup) pudding basin, leaving some overhang.

Step 3: Assemble the Pudding

  • Grease the pudding basin with some oil, and line it with the pastry, pressing it well into the base and sides.
  • Spoon the filling into the pastry-lined basin, leaving a 2.5 cm (1 inch) gap at the top.
  • Moisten the edges of the pastry with some water, and roll out the reserved dough into a circle, large enough to cover the filling.
  • Place the pastry lid over the filling, and press the edges together with your fingers, to seal the pudding.
  • Trim off any excess pastry, and make a small hole in the center of the lid, to allow steam to escape.
  • Cover the pudding with a large piece of baking parchment, pleated in the middle, and tie it securely with a piece of string, leaving some slack for expansion.
  • Cover the parchment with a large piece of aluminum foil, also pleated and tied.

Step 4: Steam the Pudding

  • Place the pudding basin in a large pot, and fill it with boiling water, until it comes halfway up the sides of the basin.
  • Cover the pot with a tight-fitting lid, and bring the water to a gentle boil.
  • Steam the pudding for 4 hours, checking the water level occasionally, and topping it up with more boiling water, if needed.
  • Carefully lift the pudding basin out of the pot, and let it rest for 10 minutes.
  • Remove the parchment and foil, and run a knife around the edge of the pudding, to loosen it.
  • Invert the pudding onto a large serving plate, and cut it into wedges.
  • Serve hot, with mashed potatoes, green vegetables, and extra gravy.

What Do I Serve With Hairy Bikers Steak and Kidney Pudding?

Hairy Bikers Steak and Kidney Pudding is a hearty and filling dish, that can be enjoyed on its own, or with some simple side dishes.

Here are some suggestions of what to serve with Hairy Bikers Steak and Kidney Pudding:

  • Mashed potatoes: A classic accompaniment for any British pudding, mashed potatoes are creamy and comforting, and perfect for soaking up the gravy. You can make them with butter, milk, salt, and pepper, or add some cheese, garlic, or herbs, for extra flavor.
  • Green vegetables: To balance out the richness of the pudding, you can serve some green vegetables, such as peas, beans, broccoli, or cabbage. You can steam, boil, or roast them, and season them with butter, salt, pepper, and lemon juice, or some fresh herbs, such as parsley, mint, or dill.
  • Extra gravy: You can never have too much gravy with this dish, as it adds moisture and flavor to the pudding and the sides.
  • Tomato paste, and cornstarch, and whisk until smooth. Bring the gravy to a boil, and simmer until thickened, stirring occasionally. Season with salt and pepper, to taste.

Steak a\nd Kidney Pudding Recipe Hairy Bikers

Expert Tips to Make Perfect Hairy Bikers Steak and Kidney Pudding

To enhance your Hairy Bikers Steak and Kidney Pudding recipe, consider these refined pro tips for an even more delightful culinary experience:

  • Select Premium Beef and Kidney: The essence of this dish lies in its main ingredients. Opt for high-quality beef chuck steak known for its tenderness and leanness. For the kidney, choose lamb or pig kidney for their subtle, creamy flavor, as opposed to the stronger taste of beef kidney. A useful tip is to ask your local butcher to prepare and trim these ingredients, saving you both time and ensuring the best cuts.
  • Expertly Season the Meat: A well-seasoned meat not only enhances flavor but also helps in retaining juices, ensuring a moist and tender dish. Generously season your meat and kidney with salt, pepper, and a light dusting of flour before browning. This step is crucial for creating a delicious crust. Elevate the flavor profile further by incorporating aromatic herbs like rosemary, sage, or marjoram, either dried or fresh, for an added depth of flavor.
  • Craft a Luxuriously Thick Gravy: A key component of this dish is its sumptuous gravy. For a rich and robust gravy, use a base of beef stock, red wine, Worcestershire sauce, and tomato paste. Let it simmer until it reduces slightly for concentrated flavors. If you desire a thicker consistency, a bit of cornstarch can be your ally. Remember to taste and adjust the seasoning to match your palate.
  • Utilize Authentic Suet for Pastry: The distinctive feature of this pudding is its suet pastry. Traditional shredded beef suet is preferable as it imparts a light, fluffy texture and a subtle buttery taste to the pastry. You can find beef suet in the refrigerated section of most supermarkets, or it may be available online. For a vegetarian alternative, opt for vegetable suet or butter, although keep in mind that butter will yield a richer, more crumbly pastry.
  • Perfect the Steaming Process: Steaming is crucial for achieving the perfect texture in both the pastry and the filling. Use a large pot and ensure the pudding basin is half-immersed in boiling water. Securely cover the pudding with parchment and foil to prevent moisture from seeping in. Regularly check and replenish the water level to maintain a consistent steam. After steaming, allow the pudding to rest for 10 minutes before unmolding. This rest period is vital to ensure the pudding maintains its shape and texture when served.

Variations of Hairy Bikers Steak and Kidney Pudding

You can also try some variations of Hairy Bikers Steak and Kidney Pudding, to suit your taste and preference.

Here are some ideas:

  • Add some mushrooms: You can add some sliced mushrooms, such as button, chestnut, or portobello, to the filling, to give it more flavor and texture. You can also use mushroom stock, instead of beef stock, for a more earthy taste.
  • Add some cheese: You can add some grated cheese, such as cheddar, parmesan, or gruyere, to the pastry, to give it more flavor and richness. You can also sprinkle some cheese on top of the pudding, before serving, for a cheesy crust.
  • Make it spicy: You can add some spice, such as cayenne pepper, paprika, or chili flakes, to the filling, to give it some heat and kick. You can also use some spicy sauce, such as sriracha, tabasco, or harissa, to drizzle over the pudding, for a fiery touch.

How do I store Hairy Bikers Steak and Kidney Pudding Leftovers?

  • Cooling Down: Allow the pudding to cool to room temperature after cooking. It’s important not to leave it out for more than two hours to prevent bacterial growth.
  • Refrigeration in Airtight Containers: Transfer the cooled pudding into airtight containers. This helps to maintain freshness and prevents the pudding’s aromas from mingling with other foods in the fridge.
  • Storage Duration: Properly stored, the pudding can be kept in the refrigerator for up to 3 days. Make sure your fridge temperature is set below 5°C (40°F).
  • Freezing for Longer Storage: If you want to store the pudding for a longer period, wrap it tightly in cling film or aluminum foil and place it in a freezer-safe container or bag. It can be frozen for up to 3 months.
  • Label and Date: It’s a good practice to label the containers with the storage date to keep track of freshness.

How do I reheat Hairy Bikers Steak and Kidney Pudding Leftovers?

  • Reheating in the Oven: Preheat your oven to 180°C (350°F). Place the pudding in an oven-safe dish and cover it with foil to prevent it from drying out. Reheat for about 20-25 minutes or until it’s heated through. The time may vary depending on the size of the serving.
  • Microwave Reheating: For a quicker option, you can reheat the pudding in the microwave. Transfer a portion to a microwave-safe dish and cover it with a microwave-safe lid or cling film. Heat on a medium setting for 2-3 minutes, then check if it’s evenly heated. Continue heating in short bursts if necessary.
  • Reheating from Frozen: If the pudding is frozen, it’s best to thaw it in the refrigerator overnight before reheating. Once thawed, you can reheat it following the oven or microwave methods mentioned above.
  • Maintaining Moisture: If the pudding seems a bit dry after refrigerating or freezing, you can add a bit of beef stock or water before reheating to keep it moist.
  • Safety Check: Ensure that the pudding reaches an internal temperature of at least 74°C (165°F) when reheating, as this is the safe temperature for consumption.

Nutrition value (per serving):

  • Calories: 776 kcal
  • Fat: 38.9 g
  • Carbohydrates: 64.7 g
  • Protein: 40.4 g
  • Salt: 1.5 g

FAQs

Can I substitute the beef kidney with another ingredient?

Yes, you can substitute beef kidney with other ingredients if you prefer. Some people use mushrooms or additional beef chunks as alternatives. Mushrooms, in particular, offer a similar texture and can absorb the flavors of the gravy, making them a suitable vegetarian option.

How can I ensure the suet pastry is perfectly cooked and not soggy?

To ensure the suet pastry cooks evenly and remains free from sogginess, make sure to steam the pudding at a consistent, gentle boil and avoid opening the lid too frequently, which can let steam escape. The parchment and foil covering should be tightly sealed to prevent water from seeping in. Additionally, letting the pudding rest for about 10 minutes after steaming helps in settling the pastry.

Is it possible to make this recipe ahead of time?

Yes, Hairy Bikers Steak and Kidney Pudding can be made ahead of time. You can prepare the pudding and store it in the refrigerator for a day before steaming. If you’ve already steamed the pudding, you can refrigerate or freeze it and then reheat it in the oven or microwave. This makes it a convenient dish for preparing in advance for gatherings or family meals.

What are the best side dishes to serve with this pudding?

Traditional and simple sides work best with this hearty dish. Mashed potatoes, steamed green beans, peas, or carrots are excellent choices. These sides complement the rich flavors of the pudding without overpowering it. For an added touch, serving it with a side of crusty bread can be great for mopping up the delicious gravy.

Can I make this recipe in a vegetarian version?

To create a vegetarian version of Hairy Bikers Steak and Kidney Pudding, you can replace the meat with a mix of hearty vegetables like carrots, parsnips, and mushrooms. Use a rich vegetable stock for the gravy. For the suet in the pastry, opt for a vegetarian suet available in most supermarkets. This adaptation will still give you a comforting and flavorful dish.

Final Words

Hairy Bikers Steak and Kidney Pudding is a delicious and comforting dish, that will make you feel cozy and happy. It is easy to make, with simple ingredients and steps, and it is perfect for a cold winter day. You can also customize it, with some variations and side dishes, to suit your taste and preference. I hope you enjoyed this recipe, and I would love to hear your feedback and comments. Thank you for reading, and happy cooking!

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