Recipes · English · Puddings
Steak and Kidney Pudding
One serving has 894 kcal and 43 g protein, and at least a fifth of a woman's daily need of cobalamin (738%), selenium (228%), riboflavin (180%), zinc (133%), phosphorus (115%) and niacin (101%). Ready in 250 minutes.
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- Preparation: 25 min
- Cooking: 225 min
- Makes: 1 serving (419 g)
- Difficulty: Hard
- Diets: Dairy-free, High protein
- Contains: beef, celery, fish, gluten, meat
Ingredients
- 70 g Flour, self-rising
- 35 g Beef suet
- 40 g Water
- 130 g Beef chuck, raw
- 50 g Beef kidney, raw
- 25 g Onions, raw
- 60 g Beef broth
- 5 g Flour, all-purpose
- 0.3 g Salt
- 0.3 g Black pepper
- 3 g Worcestershire sauce
Method
- Mix the self-rising flour with the suet and a pinch of the salt, then stir in the water to a soft dough; roll out two-thirds to line a greased pudding basin, keeping the rest for a lid.
- Toss the diced beef and kidney in the extra flour, remaining salt and pepper, then mix with the onion.
- Pack the meat into the pastry-lined basin, pour in the broth and Worcestershire sauce, then top with the pastry lid, sealing the edge well.
- Cover with greased pleated foil, tied securely, and steam over simmering water for 3.5-4 hours, topping up the water as needed, until the pastry is fluffy and the meat is tender.
- Turn out onto a plate and cut into wedges; the gravy inside should be rich and dark.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 894 kcal | 42% |
| Carbohydrates | 59 g | |
| Water | 257 mL | |
| Fiber | 2.5 g | 9% |
| Protein | 42.5 g | 89% |
| Tryptophan | 0.38 g | |
| Threonine | 1.3 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.6 g | |
| Lysine | 2.4 g | |
| Methionine | 0.85 g | |
| Cystine | 0.43 g | |
| Phenylalanine | 1.4 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.5 g | |
| Histidine | 0.99 g | |
| Fat | 53.5 g | |
| Monounsaturated | 20.3 g | |
| Polyunsaturated | 2.5 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.9 g | |
| Saturated | 26.6 g | |
| Trans-Fats | 1.1 g | |
| Cholesterol | 315 mg | |
| Calcium | 275 mg | 28% |
| Copper | 0.42 mg | 47% |
| Iron | 9 mg | 50% |
| Magnesium | 53 mg | 17% |
| Manganese | 0.9 mg | 50% |
| Phosphorus | 808 mg | 115% |
| Potassium | 753 mg | 16% |
| Selenium | 125 µg | 228% |
| Sodium | 1,409 mg | |
| Zinc | 10.7 mg | 133% |
| Thiamin (vitamin B1) | 0.81 mg | 74% |
| Riboflavin (vitamin B2) | 2 mg | 180% |
| Niacin (vitamin B3) | 14.2 mg | 101% |
| Pantothenic acid (vitamin B5) | 3.2 mg | 64% |
| Pyridoxine (vitamin B6) | 0.91 mg | 70% |
| Folate (vitamin B9) | 206 µg | 51% |
| Cobalamin (vitamin B12) | 17.7 µg | 738% |
| Choline | 96.5 mg | 23% |
| Vitamin A | 215 µg | 31% |
| Vitamin C | 6.9 mg | 9% |
| Vitamin D (D2 + D3) | 29 IU | 5% |
| Vitamin E | 0.9 mg | 6% |
| Vitamin K | 4.1 µg | 5% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
6.7 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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