Steamed Steak And Kidney Pudding
From bonzaichef 17 years ago
- 240 minutes to make
- Serves 4
If ever I say to someone ' im making a steak & kidney pudding' their eyes light up & they fall to their knees & beg me to invite them to dinner, well, almost:-)) This is a winter British home cooked classic. It takes a little bit of effort if you're making your own beef stock but I guarentee when you cut into this the smell will knock you out. Read more I can still remember it as a kid . Serve with a simple steamed cabbage & boiled spuds & let the rich gravy do the rest:-)) See less
Ingredients
- 750g (1 1/2 lb) chuck steak shopping list
- 225g (8 oz) ox kidney or anyother strong kidney you can get hold of shopping list
- 2-3 tbsp plain flour shopping list
- 1 tsp cracked black pepper shopping list
- 1 meduim onion, chopped shopping list
- a handful of curly leaf parsley, roughly about 10gms, chopped. shopping list
- 2 sprigs of thyme, leaves taken off shopping list
- 2 bay leafs shopping list
- 1 tbsp dark soy sauce shopping list
- a good strong beef stock shopping list
- FOR THE suet PASTRY shopping list
- 350g (12 oz) self- raising flour shopping list
- 175g (6 oz) shredded suet shopping list
- a large pinch of salt shopping list
- 250ml (8fl oz) cold water shopping list
How to make it
- Cut the steak into 1inch pieces. Cut the kidney into small pieces. Place them both in a bowl & add the flour, salt & papper & mix well. Mix in the onion, parsley, thyme & bay leaf.
- For the pastry, mix the flour, suet & salt with the water to form a soft dough, kneed on a floured surface. Take roughly a quarter of the dough for your lid & set aside. Roll out the pastry to about a 13inch circle. Place the rolled out dough in a lightly buttered 3pint pudding basin, overlapping the edges to seal against the basin(use some water if needed)
- Spoon the mixture into the basin, add the soy sauce & enough beef stock to come three-quaters of the way up the meat.
- Roll the piece of pastry you've reserved for the lid into a circle about 1cm larger than the top of the basin. Brush the edges with water, press firmly onto the top of the pudding & crimp the edges togeather to make a good seal. Cover the basin with a floured pudding cloth & tie tight in place with string( if you dont have a pudding cloth, a tea towel will do)
- Place some kind of trivet into a large saucepan & cover with about 2-3 inches of water & bring to the boil,once boiling, lower the heat so the water is gently rolling. Put the pudding into the saucepan & cover with a lid making sure no steam is escaping & steam for 4hrs. You'll need to top the water up from time to time when it gets low.
- Uncover the pudding, place a plate ontop of the basin & turn upside down carefully to release the pudding from the basin & serve with steamed cabbage & boiled spuds.
- You know that anything that takes 4hrs to cook has gotta taste good!!
The Rating
Reviewed by 3 people-
English cookery, at its best, is very good indeed! This recipe is wonderful! Do use beef suet, it gives a lightness to the dough that no substitute can match. As a Canadian of Irish descent, I have always loved steamed puddings, now old-fashioned as ...more
augie47
in Toronto loved it
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Wonderful! Suberb! Out of this worlD and I am the only one who eats kidneys IN MY HOUSE HHA my lucky day! ty
mystic_river1
in Bradenton loved it
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If you don't like kidneys you can use big chunky sautéd mushrooms instead, my personal fave in fact.
If you have it available you can also save time by using a tin of high quality beef consomme instead of stock.
And you might ...more
vertangie
in Penrith loved it
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