Another Chop House classic for you to create at home. The Steak & Kidney Pudding, or S&K as we call it, is a northern classic. Rich, meaty, delicious and hearty as hell.

 

We recommend the S & K with a side of Chop House Mushy Peas. And with a lovely glass of red wine.

 

Our Sommelier George recommends:

 

Caliterra Carmenere Reserva, Chile - £9.95

 

The Steak & Kidney Pudding

 

The pudding pastry is created with suet, flour, water and hard work to knead a smooth dough.

 

We stew lovely chunks of steak and whole lamb's kidneys in homemade beef gravy to create our unctuous filling. 

 

The pudding is then sealed in a pudding mould and delivered sealed.

 

All you have to do is pop the pudding in a vegetable steamer for 15 minutes and it's ready.

 

The Gravy 

 

Our home-made gravy is where the magic happens. We make our own beef stock and add red wine, a root vegetable mirepoix (a flavour base made from very slow-cooked, diced vegetables, with butter and oil on a low heat without colouring or browning) bay leaf, thyme and garlic.

 

The Champ Mash

 

Our deliciously smooth mash is made with cream, butter, British potatoes and thinly sliced spring onions.

 

And for afters...

 

Sticky Toffee Pudding

 

Sam’s home-made sticky toffee pudding with sticky toffee sauce

 

Sam's Famous Steak & Kidney Pudding with Dessert

£19.00Price
  • Celery, mustard, milk, sulphites

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©2020 The Albert Square Chop House, The Victorian Chop House Company Ltd. All images and words by The Albert Square Chop House,

David Lake and Tony Husband.

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