Steak and kidney pudding is a savoury pudding made by enclosing diced steak and beef, and lamb's or pig's kidney pieces in gravy in a suet pastry.
The first recipe for steak and kidney pudding to appear in print came from Sussex, in a book by Mrs Beeton published by Ward, Lock and Tyler in 1861.
Suet pastry is used to line a bowl into which the steak and kidney mix is placed with onions, stock etc. A suet pastry lid is then placed on top and sealed tightly. The top is then covered with muslin cloth which is tied round the bowl. This is placed in a covered saucepan and steamed for about four hours or until the pudding is cooked. Some recipes then stipulate making a small opening in the top and pouring rich stock into the pudding ten minutes before serving.
Among the vernacular names for steak and kidney pudding are the rhyming "Kate and Sidney pudding", "wake and bakey pudding", "snake and kiddy pudding" and "snake and pygmy pudding".
In the slang of some parts of North West England, steak pudding is known as "babby's yead" ("baby's head"). Historically, "baby's head" has also occurred in the slang of the British Armed Forces.
- ^ Cloake, Felicity (1 March 2012). "How to cook the perfect steak and kidney pudding". The Guardian. Retrieved 16 May 2015.
- ^ Beeton, Isabella (1870). Meats, how to select, how to cook, and how to carve. London: Ward, Lock and Tyler. pp. 25–26.
- ^ Fulton, Margaret (2007). Encyclopedia of Food and Cookery: The Complete Kitchen Companion from A-Z. London: Apple Press. p. 506. ISBN 1-84543-229-0.
- ^ Icons.org - steak-kidney-pie
- ^ Brophy, John and Eric Partridge. The Long Trail: Soldiers' Songs and Slang, 1914-18, Revised edition. Sphere, 1969. ISBN 0-7221-1885-6.