Steak & Kidney Pudding
Full of tender meat in a thick sauce, this classic steamed pudding – the ultimate comfort food – is guaranteed to hit the spot.
Surely one of Britain’s national dishes, steak and kidney pudding has only been around since the mid-1800s. Beefsteak puddings had already featured on the British menu – indeed the poet and cook Eliza Acton’s own creation, Ruth Pinch’s Beefsteak Pudding, was named after one of the characters in Martin Chuzzlewit by Charles Dickens – but it wasn’t until 1861 that the first recipe for the pud that we know and love today appeared in Mrs. Beeton’s Book of Household Management. Cockneys often refer to this national institution as Kate and Sidney pud.
