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steak and kidney pudding

A traditional steamed suet pudding with a steak and kidney filling
Serves: 4-5
Prep time: 15 mins
Cooking time: 4 hrs
Total time: 4 hrs 15 mins
Costs:Mid-price

 

Ingredients

 

    • 500g (1lb) braising steak, diced

 

    • 250g (8oz) ox kidney, diced

 

    • 1 medium onion, peeled and chopped

 

    • 1 tablespoon chopped fresh thyme

 

    • 2 level tablespoons plain flour

 

    • Salt and freshly ground black pepper

 

    • Large dash of Worcestershire sauce

 

    • 150ml (1⁄4 pint) bitter or stout

FOR THE SUET PASTRY:

    • 250g (8oz) self-raising flour

 

    • 125g (4oz) shredded suet

 

    • 1.25-1.5 litre (2-21⁄2 pint) pudding basin, buttered

 

 

Method

 

 

    1. Place the steak, kidney, onion and thyme in a bowl. Sprinkle over the flour and season well with salt and pepper. Stir the ingredients to coat them in the flour.

 

    1. To make the suet pastry: Tip the flour into a bowl, stir in the suet and season. Add about 150ml (1⁄4 pint) water and mix to a soft dough. Roll the dough out to a circle, large enough to line the pudding basin, then cut out a quarter of the dough and reserve this piece for the lid. Lift the pastry into the basin, pulling it up if necessary, so that it’s just above the top of the basin’s edge, and overlap the join slightly. Press well to seal.

 

    1. Spoon the steak and kidney filling into the centre. Add the Worcestershire sauce to the ale and pour the mixture into the basin.

 

    1. Shape the reserved pastry into a ball and roll it out, so that it’s just larger than the top of the basin. Brush water around the top edge of the pastry in the basin and put the lid on top. Press the edges together well to seal.

 

    1. Cover the basin with a layer of baking parchment with a pleat in it, and then a layer of foil, also with a pleat in it — the pleats allow for any expansion as the pastry rises. Scrunch the foil well around the edges, or tie it with string.

 

    1. Put the pudding in the top of a steamer over boiling water, cover pan with a lid and steam it for 31⁄2-4 hours, remembering to check the water level about every 30 minutes, to ensure that the base pan doesn’t boil dry.

 

    1. Remove the pudding from the steamer and leave it for 5-10 minutes before turning out on to a lipped dish, to catch the gravy as it spills out as the pudding is cut.

 

 

Nutritional information per portion

 

 

fat 29.0g saturates 15.0g calories 593(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.