Quick Savory Steak And Kidney Pudding Recipe

How to make it

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• First, make the suet dough. Sift the 1.5 cups of flour into a bowl, add salt & pepper to taste
• Add the grated suet and mix into the flour using a table knife or pastry blender
• Gradually add the cold water, a tablespoon at a time whilst mixing with the pastry blender
• When mixture resembles coarse crumbles, turn out onto a floured surface and gently knead about 1 minute. If dough is too crumbly, add just a touch more water.
• Return the dough to the bowl, cover with cling film and refrigerate about 1/2 hour
• Meanwhile, toss the steak, kidneys and oysters in a bowl with the other 1/2 cup flour till all surfaces of the meat are well-coated
• Add the salt & pepper, chopped onions, mushrooms, Worcestershire Sauce and ale.
• Add the chopped herbs and mix well
• Wrap the bowl with cling film and refrigerate 15-20 minutes
• Prepare a pudding basin by greasing with 1 Tbsp butter. *this recipe is for 1 large pudding or 2 smaller puddings. If you don't have a pudding basin, a deep Pyrex bowl should work
• Take the suet dough from the refrigerator and roll out on a well-floured surface, turning it over occasionally till a thickness of about 1/4 inch is reached.
• Place dough gently inside the pudding basin, taking care to push out any air bubbles and flattening any folds. Normally, the excess dough will hang off the sides. This is normal! Dont discard it, you'll need it.
• Once the dough (which will become the crust, not dissimilar from a pie crust) is evenly spread inside the pudding basin, use a knife to trim the excess dough from around the rim.
• Roll this leftover dough back out, still to a 1/4 inch thickness, then use a saucer to cut a circle of approximately the same size as the pudding basin's rim. Set aside.
• Fill the pudding basin with the meat mixture to about 1/2 from the top.
• Wet fingers with water and moisten the outer edge of the dough circle, then apply it to the top of the pudding, firmly fusing lid and crust.
• Cover tightly with cheesecloth, then loosely with tin foil. Tie the cheesecloth and foil down with kitchen string.
• place into pressure cooker on a trivet. Many pressure cookers come with their own grate or trivet.
• fill about 1.5 inches of water in pressure cookers, depending upon your model you may need slightly less or more. Cover cooker.
• Heat on high till steam comes from the pressure relief valve. After five minutes of steaming this way, apply the weight to the relief valve. Steam for about 2 hours (Much better than the customary 4-5 hours!) and remove from burner. Douse the entire cooker in the sink under lukewarm water. Preheat oven to 400 degrees (that's roughly gas mark 5 to you Brits ;))
• Carefully open seal on pressure cooker and remove pudding basin. The pudding will have puffed up and slightly over the top of the basin. This is normal.
• Carefully turn out the pudding upside-down in a baking dish sprayed with cooking oil
• Lightly butter the outside of the pudding crust with the remaining butter and place in oven for 10-15 minutes till crust is golden and crispy.
• Bob's your Uncle! Bon apetit!

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