Wheat Free Steak and kidney Pudding
information
This recipe is Gluten free, Wheat free and Dairy free.
for the filling
565 g (20 oz) 2 1/2 cups of chuck steak, trimmed and chopped
285 g (10 oz) 1 1/4 cups of kidneys of your choice, trimmed and chopped
4 tablespoons of well seasoned Gluten free flour
2 tablespoons of olive oil
1 onion, peeled and finely sliced
200 ml (7 fl oz) 3 1/2 cup of dry sherry
1 tablespoon of Gluten free dijon mustard
1 tablespoon of Gluten free Worcestershire sauce
A few drops of Gluten free Tabasco sauce
1 teaspoon of Gluten free mixed (pie) spice or allspice
3 cloves, and a pinch of grated nutmeg
285 g (10 oz) 1 1/4 cups of kidneys of your choice, trimmed and chopped
4 tablespoons of well seasoned Gluten free flour
2 tablespoons of olive oil
1 onion, peeled and finely sliced
200 ml (7 fl oz) 3 1/2 cup of dry sherry
1 tablespoon of Gluten free dijon mustard
1 tablespoon of Gluten free Worcestershire sauce
A few drops of Gluten free Tabasco sauce
1 teaspoon of Gluten free mixed (pie) spice or allspice
3 cloves, and a pinch of grated nutmeg
for the suet pastry
100 g (3 1/2 oz) 2/3 cup of rice flour
100 g (3 1/2 oz) 2/3 cup of buckwheat flour
70 g (2 1/2 oz) 2/3 cup of potato flour
3 teaspoons of Gluten free baking powder
140 g (5 oz) 1 cup of Gluten free shredded suet
Salt and freshly ground black pepper
240 ml (8 fl oz) 1 cup of water
1.7 litre (3 pint) pudding bowl
Oiled Baking parchment (wax paper)
String
100 g (3 1/2 oz) 2/3 cup of buckwheat flour
70 g (2 1/2 oz) 2/3 cup of potato flour
3 teaspoons of Gluten free baking powder
140 g (5 oz) 1 cup of Gluten free shredded suet
Salt and freshly ground black pepper
240 ml (8 fl oz) 1 cup of water
1.7 litre (3 pint) pudding bowl
Oiled Baking parchment (wax paper)
String
method
1. Make the filling f1rst. Toss the steak and kidneys in the flour. Heat the oil in a large pan and cook the onion for 5 minutes until soft, but not brown.
2. Add the meat and seal on all sides.
3. Pour in the sherry, stir in the mustard and Worcestershire sauce, Tabasco sauce, spice, cloves and nutmeg and simmer gently while you make the pastry.
4. Sift and mix the flours with the baking powder.
5. Fold in the suet, salt and pepper.
6. Now gradually mix in the cold water using a couple of blunt-edged knives. The dough will slowly come together.
7. Use your hands to form the dough into a ball and knead briefly.
8. Roll out three quarters of the pastry on a floured board into a 35 cm (14 inch) circle and then line the oiled pudding bowl with it.
9. Quickly pour in the meat filling and then roll out the remaining pastry to cover the top.
10. Seal by pinching the edges with cold water on your finger tips. pierce the top with a sharp knife.
11. Cover the top of the pudding with baking parchment (wax paper), making a central pleat by folding it over with plenty of space for the pastry to expand. tie up with string.
12. Place the bowl on a folded piece of foil in a large saucepan and fill with boiling water to halfway up the bowl.
13. Cover the saucepan with a lid or tightly wrapped foil and boil for 2 hours (checking the water level regularly) until the pastry is cooked and the meat is tender.
14. Lift the pudding bowl out of the saucepan and leave for 5 minutes.
15. Remove the lid and serve the pudding in the bowl, wrapped in a clean white linen napkin.
2. Add the meat and seal on all sides.
3. Pour in the sherry, stir in the mustard and Worcestershire sauce, Tabasco sauce, spice, cloves and nutmeg and simmer gently while you make the pastry.
4. Sift and mix the flours with the baking powder.
5. Fold in the suet, salt and pepper.
6. Now gradually mix in the cold water using a couple of blunt-edged knives. The dough will slowly come together.
7. Use your hands to form the dough into a ball and knead briefly.
8. Roll out three quarters of the pastry on a floured board into a 35 cm (14 inch) circle and then line the oiled pudding bowl with it.
9. Quickly pour in the meat filling and then roll out the remaining pastry to cover the top.
10. Seal by pinching the edges with cold water on your finger tips. pierce the top with a sharp knife.
11. Cover the top of the pudding with baking parchment (wax paper), making a central pleat by folding it over with plenty of space for the pastry to expand. tie up with string.
12. Place the bowl on a folded piece of foil in a large saucepan and fill with boiling water to halfway up the bowl.
13. Cover the saucepan with a lid or tightly wrapped foil and boil for 2 hours (checking the water level regularly) until the pastry is cooked and the meat is tender.
14. Lift the pudding bowl out of the saucepan and leave for 5 minutes.
15. Remove the lid and serve the pudding in the bowl, wrapped in a clean white linen napkin.
serving amount
serves 5
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