Steak and Kidney Pudding recipe
information
Preparation time 20 minutes,
Cooking time 4 hours,
Calories 640 per portion
ingredients
225 g (8 oz) self- raising flour
salt and pepper
100 g (4 oz) shredded suet
6 - 8 tablespoons cold water, plus 150 ml (1/4 pint)
450 g (1 lb) stewing steak
100 g (4 oz) kidney
1 onion, chopped
25 g (1 oz) plain flour
pinch of mustard powder
parsley sprig to garnish
salt and pepper
100 g (4 oz) shredded suet
6 - 8 tablespoons cold water, plus 150 ml (1/4 pint)
450 g (1 lb) stewing steak
100 g (4 oz) kidney
1 onion, chopped
25 g (1 oz) plain flour
pinch of mustard powder
parsley sprig to garnish
method
1. Sift the flour and 1/2 teaspoon salt into a bowl. Add the suet and mix well, then stir in sufficient water to form a light, elastic dough.
2. Roll out two-thirds of the pastry to a circle large enough to line a 900 ml (1 1/2 pint) pudding basin.
Cut the steak into 2.5 cm (1 in) cubes. Remove skin, core and fat from the kidney, then cut into 1 cm (1/2 in) pieces.
3. Arrange the steak and kidney in layers in the pudding basin. Mix together the onion, flour, mustard, seasoning to taste and the 150 ml (1/4 pint) water until smooth. Pour over the meat.
4. Roll out the remaining pastry to form a circle to fit the top of the basin.
5. Brush the rim of the pudding with water, lift the pastry lid over the basin and press down gently around the rim. Trim off surplus pastry.
6. Cover with a lid of greaseproof paper, then a lid of foil, both pleated to allow for expansion, and tie with string. Steam or boil the pudding for 4 hours, topping up with boiling water as required. Garnish with a sprig of parsley.
Traditionally ox kidney is used in this recipe, but if you prefer a milder flavour use lamb's kidneys.
2. Roll out two-thirds of the pastry to a circle large enough to line a 900 ml (1 1/2 pint) pudding basin.
Cut the steak into 2.5 cm (1 in) cubes. Remove skin, core and fat from the kidney, then cut into 1 cm (1/2 in) pieces.
3. Arrange the steak and kidney in layers in the pudding basin. Mix together the onion, flour, mustard, seasoning to taste and the 150 ml (1/4 pint) water until smooth. Pour over the meat.
4. Roll out the remaining pastry to form a circle to fit the top of the basin.
5. Brush the rim of the pudding with water, lift the pastry lid over the basin and press down gently around the rim. Trim off surplus pastry.
6. Cover with a lid of greaseproof paper, then a lid of foil, both pleated to allow for expansion, and tie with string. Steam or boil the pudding for 4 hours, topping up with boiling water as required. Garnish with a sprig of parsley.
Traditionally ox kidney is used in this recipe, but if you prefer a milder flavour use lamb's kidneys.
serving amount
serves 4
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