Recipe

Steamed Steak And Kidney Pudding Recipe

Add Step-by-Step Photos	Bonzaichef / All my dishes 2 years, 2 months ago 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 ... More Prep:20m Cook:240m Servings:4	Bonzaichef
	british hearty cheap interemediate

Does this look good? Yeah! / Nope

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Ingredients

750g (1 1/2 lb) chuck steak

225g (8 oz) ox kidney or anyother strong kidney you can get hold of

2-3 tbsp plain flour

1 tsp cracked black pepper

1 meduim onion, chopped

a handful of curly leaf parsley, roughly about 10gms, chopped.

2 sprigs of thyme, leaves taken off

2 bay leafs

1 tbsp dark soy sauce

a good strong beef stock

FOR THE SUET PASTRY

350g (12 oz) self- raising flour

175g (6 oz) shredded suet

a large pinch of salt

250ml (8fl oz) cold water

Directions

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!!

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Comments

krumkake 2 years, 2 months ago said:
I have heard of this dish, but never eaten it or looked at a recipe for it. NOW I know what all the fuss is about - it sounds a bit like our stew, but steamed or "water-bathed" in a wonderful crust - that's a technique I have never tried with meat. I think it's the word "pudding" that has always thrown me off - now I know it isn't actually sweet pudding that is cooked with meat and beans...I'm so glad you cleared THAT up for me!!! Wonderful recipe...

alexander_kassal 2 years, 2 months ago said:
Jolly Good!!
When I was in England I aquired a taste for this as well as the pork pie - and I do miss them.

bulloney 2 years, 2 months ago said:
Do you have any suggestions for someone eating kidneys for the first time as far as them being "mild" or "strong"? I would like to make this but am a little hesistant with the kidneys

Donna

bulloney 2 years, 2 months ago said:
Also what is suet? Like lard?

taesma 2 years, 2 months ago said:
Mmmmm...love those kidneys! I'll have to try this, I've only ever made stew or pie. Thanks for this!

vertangie 2 years, 2 months ago said:
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 like to try putting a bit (to your taste) of horseradish into the pastry mix.

If I deviate from the above I get complaints now.

BTW I typically cook this in our rayburn (old wood burning oven) at 160 deg c for up to 6 hours. ie I put it on at lunch time, the extra 2 hours and a gentle oven does help actually, the trick is not to let it boil just a gentle simmer.

Hope this helps people I've been eating and making these for around 30 years now and there's much debate about how to do it properly.

You can also use vegetarian suet now but what's the point ;)