Steak and Kidney Hot Pot with Crusted Dumplings

Steak and Kidney Hot PotBack in September last year, I rashly proposed to attempt more Fanny Cradock recipes following my success with Fanny’s Shrimp Cocktail.

I was planning to recreate Menu One from Ten Classic Dishes (with a menu for each) by Fanny Cradock. Menu One consists of Shrimp Cocktail, followed by Beefsteak and Kidney Pudding and Pie, with Mum’s Trifle to finish.

Well, I cheated. I made a Hot Pot rather than a Pudding and Pie. This is a Delia recipe that gives you all the lovely steak and kidney flavour without having to bother making pastry.


Hot Pot:
1.15 kg beef steak and kidney
2 tbsp oil
1 large onion
1 tsp Worcestershire sauce
Sprigs of fresh thyme
2 bay leaves
570ml beef stock
1oz plain flour
Salt and pepper

175g self-raising flour
Chopped fresh parsley
75g shredded suet
Salt and pepper


Here’s Delia’s Steak and Kidney Hot Pot with Crusted Dumplings recipe if you want to follow this properly.

I cheated and cooked the Hot Pot in the slow cooker. I then mixed the flour, suet, parsley, salt and pepper in a bowl, adding cold water to make a soft dough. I transferred the Hot Pot into a casserole dish and placed the dumplings on top and finished cooking in the oven for the final 25-30 minutes.

The dumplings were tasty and surprisingly light, but I probably won’t bother with them again. This is a lovely, rich stew that just needs vegetables and mash as an accompaniment. In fact, mashed potato, swede and carrot would go well with this.