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Steak and Kidney Pudding Cooked in the Slow Cooker

Don’t worry, our Tom’s Barn blog has not suddenly transformed itself into a Cookery Corner but last night’s recipe has started something…

However, before I embark on any more, including already one from a guest (and hopefully in time perhaps some/many more!) allow me  to write out the recipe for the Steak and Kidney Pudding recipe I rather tantalisingly only alluded to but didn’t include in a post I wrote in March 2010 having successfully made one while we were staying in Tom’s Barn.

We couldn’t understand why there had been so many hits onto this page until I discovered there had been a lot of web chat about S&KPs and whether one could or not make them in a slow cooker and whether one had to cook the meet beforehand. Had I been more switched on I could have come to the rescue: yes, you most definitely can make a (most delicious) steak and kidney pudding  in a slow cooker, and no, you don’t have to cook the meat first…

The recipe below is taken from a wonderful book by Dianne Page “Slow Cooking Properly Explained” published by Right Way (an imprint of Constable and Robinson). I think I bought it from Amazon.

Steak and Kidney Pudding Recipe:

  • 175g (6oz) self-raising flour
  • 85g (3oz) shredded suet
  • Pinch salt
  • 450g (1lb) lean stewing steak, cut into cubes
  • 225 (8oz) ox or lamb kidney, cut into cubes
  • 1 medium onion, finely chopped
  • Freshly milled black pepper


Preheat the slow cooker on HIGH. Grease a 1litre (1 3/4pt  pudding bowl (greasing is important otherwise it won’t turn out, as I discovered!)

Mix together the flour, suet and seasoning with enough water to make a soft dough. Reserve 1/3 for the lid and roll out the remainder on a lightly floured surface. Use this to line the pudding basin.

Mix together the steak, kidney, onion, salt and pepper and pack carefully into the pastry-lined pudding basin. Add 2 tbsp water. The pudding should not quite fill the bowl to allow room for the crust to rise

Roll out the remaining pastry to make the lid. Moisten the edges of the pastry with water and press the lid into position. Cover with *greased greaseproof paper or foil.

*I tore off enough to paper to allow me to fold a seam across the middle to give space for the pastry to rise, and sealed the paper down by tying string tightly round the rim.

*To avoid scalding yourself, fold a length of foil which you leave under the bowl with the ends loose at the top to lift the bowl in and out.

Using this lifting foil strap lower the bowl into the slow cooker. Pour in enough boiling water to come half way up the side of the basin.        Put the lid on, and cook on HIGH for 6-8 hours. Resist any temptation to peep!

Take the bowl out of the slow cooker, again using the foil lifting strap . Remove the greaseproof paper, and turn the S&KP out onto a warmed plate. Serve with some vegetables that you can cook at the last moment.


17 comments for “Steak and Kidney Pudding Cooked in the Slow Cooker”

  1. Gorgeous and thanks so much, you answered all my questions in advance so I will proceed with confidence…! (PS Hope your Aga is working again, life is so pants without one. We moved, someone else is worshipping mine now.)

    Posted by Isobel | November 8, 2011, 1:36 pm
    • when cooking my stake and kidney pudding would it be feasibe to put any left over meat into the cooker at the side of the basin to make some exter gravy

      Posted by brian donohoe | March 11, 2014, 2:02 pm
      • Brian, hello, and thank you for your question which has had me puzzling somewhat, thinking what to suggest. When I make this Steak & Kidney pudding there is not much room left outside the bowl (which of course is in the slow cooker, in boiling water). If your slow cooker is larger, and there is room for a second, smaller bowl s well as the main one, I am sure you could in theory put the extra meat, onion and potato and some water or stock into this small bowl, seal it really well, and let it cook beside the bigger one.
        Personally, I think you’d be better off either making extra gravy separately or simply trusting- as we do – that your S&KP will be delightfully moist having made enough of its own gravy that you don’t need any more… Let me know if you agree, when you’ve tried it!

        Posted by Marion F-S | March 17, 2014, 4:58 pm
  2. Currently staying with relatives with most of my worldly goods in storage. Wanted to make them a treat but had packed my slow cook recipe book so I was especially pleased to come across my favourite S&K pudding recipe on your site. Excellent meal; easy preparation and wonderful taste.

    Posted by Jan | October 6, 2012, 10:56 am
    • Jan, hi! Delighted we came to your rescue. This S and KP recipe is so popular (rightly so you’ll I’m sure will agree)and gets more hits than many other of our pages which we might hope to be just as interesting. You may have realised that Tom’s and Douglas’s Barns are not a pair of celebrity chefs but two rather lovely holiday cottages for two, here in the Peak District! Having said that, we,the owners and most of our guests all love good food, and for many of them cooking a delicious meal is part of the treat of being away and totally unhurried, and unhassled by the usual limits on one’s time and pleasures!

      Posted by Marion F-S | October 6, 2012, 4:06 pm
  3. thanks for nice easy clear steak&kidney pudding reciepe, just got to wait for result now. bob

    Posted by bob hicks | November 7, 2012, 11:37 am
  4. Hi. I made the S&K pud in my slow cooker today. I don’t know what happened but all the suet pastry disappeared into the meat. I’ve checked the recipe again and thought I should have turned it down to Low, but the recipe says leave on High for 6 – 8 hours, mine was left for 7.
    I haven’t made a pud for years and this was the first time in a slow cooker. Any ideas????

    Posted by Jean Beaumont | November 27, 2013, 6:59 pm
    • Jean, how disappointing! I am so sorry- I hope it still tasted okay. 7 hours is a long time to wait, only to find it is not perfect…I am no S&KP expert (and no cookery expert either apart from being a keen cook, greedy and loving good food) but have never had this happen to the pastry and I follow the recipe to the letter. I wonder if perhaps the pastry was too wet? It might be worth googling the problem and seeing if anyone wiser in these things could tell us the answer!

      Posted by Marion F-S | November 27, 2013, 7:17 pm
      • Yes, it tasted fine. I didn’t think pastry was too wet as I always find it hard to work if too wet, but this pastry behaved itself! I was hoping to turn out the pud onto a plate and put in the middle of the table (to show off), but never mind. I will try again though and perhaps turn the cooker down or not leave quite as long. Thanks for replying.

        Posted by Jean Beaumont | November 28, 2013, 4:40 pm
        • Jean, thank you for your reply. I had a sudden thought – did you put a greaseproof paper disk in the bottom of the basin? I forgot the first time and in effect the whole thing collapsed because I had to gouge it out! Good luck anyway with your next attempt. Do let me know if it works!

          Posted by Marion F-S | November 28, 2013, 5:12 pm
  5. [...] and Kidney Pudding Cooked in the Slow Cooker, taken from Tom’s Barn Blog & Gallery, referencing a book by Dianne Page “Slow Cooking Properly Explained” published by Right Way [...]

    Posted by Recipe: Steak and Kidney Pudding | Bouncybaby and Beyond! | December 21, 2013, 11:47 am
  6. Big thanks for sharing this recipe and hints!! My husband has always loved S&K suet puddings but he’s always had to make his own in the past as I’ve never cooked with suet. I wanted a slow cooker recipe so it could just sit there until we were ready for it rather than have the hassle of cooking on NYE, and it worked out perfectly. First attempt came out really well so we have happy campers here (and turned out even though it lacked a greaseproof lining). Thanks again!

    Posted by Angie | January 2, 2014, 11:36 am
    • Angie, I am so delighted! I can’t take any credit for the recipe, just the luck of having discovered it and tried it out. It makes what one used to think as too difficult a thing to try into something really simple and easy, although I’ve not dared leave out the greaseproof paper since my first attempt!

      I’m busy at the moment transferring all my recipes to our new website (which is not yet live). I’m just hoping it all moves over smoothly…

      Posted by Marion F-S | January 5, 2014, 6:00 pm
  7. I made this S&KP recipe the other week. My pudding collapsed too. But it did taste delicious.

    Posted by Mary | February 22, 2014, 6:37 pm
    • Mary, I am so sorry! I can’t help feeling responsible – do try again. I suppose, looking on the bright side – better a collapsed but delicious S&KP than a beautiful looking but not delicious one!

      Posted by Marion F-S | February 22, 2014, 6:52 pm

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