An early mention of Steak and Kidney Pudding appears in Bell’s New Weekly Messenger on 11 August 1839 when the writer says:
Hardbake, brandy-balls, and syllabubs have given way to “baked-tates” and “trotters;" and the olden piemen are set aside for the Blackfriars-bridge howl of “Hot beef-steak and kidney puddings!”
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. The dish is not markedly older than published recipes of the 19th century.
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.