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Steak and Kidney Pudding

Steak and Kidney Pudding

1kg blade steak, cut into 2cm cubes
250g ox kidney, trimmed and cut into small pieces
1 1/2 Tbsp plain flour
125g flat mushrooms, roughly chopped
1 small onion, very finely chopped
1 tsp salt
freshly ground black pepper
1/2 cup rich stock or water
Suet crust
500g plain flour
250g coarsely grated suet
2 tsp baking powder
1 tsp salt
1 cup water

Grease a 1-litre pudding basin. To make the crust, mix the ingredients in a large bowl and knead lightly. The dough should not be too stiff. Roll two-thirds of the dough quite thinly into a round and line the basin.

In a large bowl, combine the steak and kidney with the flour, mushrooms, onion, salt and pepper. Pack firmly into the basin. Roll out the remaining dough to make a lid. Place on top of the mixture, wet the edges and press to seal very well.

Stand the basin on a cake rack or steamer rack or upturned cake tin in a stockpot and pour boiling water to come two-thirds up its sides. Cover and steam the pudding steadily for 4 hours. Check the water level every 30 minutes or so.

To serve, heat the stock to boiling or have boiling water ready. Carefully remove the pudding from the stockpot (use a tea towel to prevent being burnt). Cut a small hole in the lid and pour in the boiling stock or water. Wait 10 minutes before serving.

Serves 6.

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