Steak, Kidney & Oyster Pudding

by Andrew MacKenzie

Main Medium ​​​​​​​ 6 ​​​​​​​ Prep/Cook: 2 hours 30 minutes, plus steaming time


500g of diced beef

1 ox kidney, cleaned and diced

2 onions, diced

3 carrots, diced

4 celery sticks, diced

4 garlic cloves, minced

3g of thyme, chopped

200ml of Worcestershire sauce

2l veal stock, or brown chicken stock

6 oysters, shucked

100g of plain flour

rapeseed oil



350g of self-raising flour

175g of suet

1 pinch of sea salt

1 drop of iced water


1. Begin by preparing the suet pastry. Add the flour, suet and salt to a food processor and blitz together. Gradually add the iced water until a dough forms, then remove from the mixer, wrap in cling film and set aside in the fridge

2. For the pie mix, dust the diced beef in flour and season. Add some rapeseed oil to a large, heavy-based pan and heat until very hot. Add the beef and fry until golden brown all over

3. Once the beef is browned, remove from the pan and set aside in a large bowl. In the same pan, brown the ox kidney, then drain and set aside

4. Add all of the vegetables to the same pan, fry until lightly golden brown in colour and add the thyme and garlic. Cook for a further 2-3 minutes, then add the contents of the pan to the bowl with the beef and ox kidneys

5. Deglaze the pan with the Worcestershire sauce, then return the meat and vegetables back to the pan and cover with the veal stock. Leave to simmer for 1 hour

6. Remove the suet pastry from the fridge 1 hour before you need it

7. Brush the pudding bowl with softened butter, then dust with a layer of flour. Roll out 3/4 of the suet pastry and use to carefully line the prepared bowl, ensuring there are no cracks or holes in the pastry. Trim the edges (leaving a small amount of overhang) then spoon in the pie mix and add the shucked oysters

8. Roll the remaining 1/4 of pastry to a piece large enough to form a lid. Brush with a little water, then place onto the pudding, pinching and folding the edges to seal

9. Cut out a large disc of parchment paper (cartouche) and butter one side. Place butter-side down over the pudding and tie in place with string, ensuring you leave it loose enough to allow for expansion (you can also fold a pleat into the disc if you wish). Repeat this process with a piece of tin foil, securing the foil over the parchment

10. Preheat a steam oven to 100% steam

11. Cook the pudding in the steam oven for 2 1/2 hours, then carefully remove and turn out onto a large, deep serving dish - big enough to catch all of the gravy. Serve immediately