Steak and kidney pudding recipe

Steak and Kidney Pudding recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Steak and kidney pudding recipe, recipe Rating: 4.6
Number of votes:97 

Ingredients

30 ml	beef dripping or vegetable oil
700 g	beef, cut into 2.5 cm cubes
350 g	beef kidney, cut into 2.5. cubes
1 medium	onion, peeled, chopped
2 medium	carrots, peeled, sliced
30 g	plain flour
300 ml	beef stock
150 ml	red wine
1	bay leaf
1 handful	leaf parsley, finely chopped
1 tbsp	tomato puree
	salt and pepper, to taste
	For the pastry:
300 g	self-rising flour
300 g	baking powder
1 pinch(es)	salt
140 g	beef suet, chopped
4	cold water
	butter, for greasing

Instructions

Preheat oven to 180°C /Gas 4.

Preparing the meat mixture:
Heat a large casserole dish on the stove, add the dripping or oil and heat until slightly smoking. Add the beef cubes and the kidney and stir well until all the meat is browned. Add the onion, carrots and stir again.

Sprinkle the flour over the meat and vegetables and stir thoroughly. Then add the stock, red wine, bay leaf, parsley and tomato purée. Bring to a gentle boil, then reduce the heat and cover with a lid, place in the hot oven and cook for 1 hour.

Remove the casserole from the oven, season with salt and pepper to taste and leave to cool.

Making the pastry:
Combine the flour, baking powder, and salt in a baking bowl. Add the suet and rub into the flour. Add enough cold water to form a stiff, slightly sticky dough. Leave to rest for 30 minutes.

Grease a 2 pint (1 litre) pudding basin with a bit of butter. Divide the pastry into 2/3 and 1/3 and roll the larger piece of dough in to a circle large enough to line the basin plus an extra border.

Dust your hands with a little flour and carefully line the basin with the dough.

Preparing the pudding:
Add the meat mixture to the lined pudding basin and roll the remaining dough in to a circle large enough to cover the pudding basin. Wet the overhanging lip of the basin with cold water, lay the lid on top and press firmly around the edge to seal.

Cover the basin with two circles of greaseproof paper secured with kitchen string.

Steam over boiling water for 2 hours. Make sure to check frequently to make sure water has not boiled dry. You may need to top up with boiling water as needed. Remove the pudding from the steamer and the paper from the basin.

Serve.

This is a very filling dish but great also with mashed potatoes.

Preparation time:
ca. 45 min
Cooking / Baking Time:
ca. 3 hrs
Grade of difficulty:
tricky
Calories per portion:
n/a