Steak and Kidney Pudding Recipe



Steak and Kidney Pudding Recipes

Ingredients :

For the suet pastry:

225g flour

2 tsp baking powder

125g suet (fat from around the kidneys of beef, grated)

1/2 tsp salt

150ml cold water

For the filling:

750g stewing beef

500g ox kidney

2 tbsp flour

1 large onion

100g mushrooms

salt and pepper to taste

about 250ml beef stock

Method :

Cut off any fat or skin from the beef. Cut the beef into 2cm pieces. Cut the fat, skin and hard centre away from the kidney. Slice the kidney. Cover the steak and kidney with flour and put it in a bowl. Peel and slice the onion and wash and slice the mushrooms. Add the salt and pepper, mushrooms and onion to the steak and kidney. Stir well. Leave this bowl on one side.

Now make the pastry. Put the flour and baking powder through a sieve into a large bowl. Add the salt and suet. Stir well. Add 3/4 of the water and stir well. If the mixture is too dry, add the rest of the water. The mixture should be soft but not sticky. Put some flour on your table or board. Roll out 3/4 of the pastry. It should be about 1cm thick. Put this all around the inside of a thick bowl which will hold 1 liter of water. Leave a little pastry over the top edge of the bowl. Put the steak and kidney mixture into the bowl. Add the beef stock. It should half fill the bowl. Roll out the rest of the pastry. Put this on top of the bowl. Wet the edges of the pastry and push them together tightly. Put a clean white cloth or aluminum foil over the top. Make a fold in the middle of the cloth or foil because the pudding will get bigger as it cooks. Tie the cloth or foil with string around the top of the bowl. If your cloth is big enough, tie the ends over the top of the bowl to make a handle. This makes it easier to lift out of the saucepan when it is cooked. Half fill a big saucepan with boiling water.

Put the heat on low. Gently put in the pudding bowl and put a lid on the saucepan. Cook for 4 hours. Add more boiling water to the saucepan from time to time. Do not let it boil dry. After boiling water to the saucepan from time to time. Do not let it boil dry. After 4 hours, lift the pudding bowl out of the saucepan. Be careful and use the handle - it will be very hot. Take off the cloth of foil. Put a clean white cloth around the bowl and take it to the table at once. Cut the pastry with a knife. When you have taken out one serving, pour in a little boiling water. This will make more gravy in the pudding. Serve with buttered carrots or cabbage and boiled or mashed potatoes.

Serves 6

This is one of the great English dishes. The suet pastry in which the steak and kidney is cooked keeps all the flavor inside. In the past people often used oysters instead of mushrooms. In those days oysters were very cheap and mushrooms very expensive. Today it is the other way round. You will find Steak and Kidney Pudding all over Britain and if you really want a taste of British cooking, try this recipe. It takes a long time to cook, but it is worth it!


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