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Steak And Kidney Pudding Recipe
|Stewing steak||1 Pound (450 Grams)|
|Ox kidney||4 Ounce (100 Gram)|
|Flour||15 Milliliter, seasoned|
|Onion||1 , skinned and chopped|
|Self raising flour||8 Ounce (225 Grams, For The Suet Crust Pastry)|
|Salt||2 1⁄2 Milliliter (For The Suet Crust Pastry)|
|Suet||4 Ounce, shredded (100 Grams, For The Suet Crust Pastry)|
|Cold water||1⁄4 Pint (150 Milliliter, For The Suet Crust Pastry)|
Serving size: Complete recipe
Calories 3215 Calories from Fat 1530
% Daily Value*
Total Fat 170 g261.4%
Saturated Fat 83.7 g418.3%
Trans Fat 0 g
Cholesterol 292.7 mg
Sodium 4491.9 mg187.2%
Total Carbohydrates 262 g87.4%
Dietary Fiber 26.1 g104.4%
Sugars 8.7 g
Protein 150 g300.5%
Vitamin A 0.3% Vitamin C 25.8%
Calcium 101.7% Iron 145%
*Based on a 2000 Calorie diet
Remove the skin and core from kidneys and cut the kidney into small pieces.
Toss the steak and kidney in the seasoned flour.
Put the meat in the pressure cooker with the onion and stock.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Reduce the pressure quickly.
Leave the meat to cool.
Grease a 900-ml (1 1/2-pint) pudding basin.
Make the pastry by mixing the dry ingredients to a soft dough with the cold water.
Knead the dough lightly on a floured board and cut off a quarter for the lid.
Roll the pastry into a large round and line the basin with it.
Damp the top edge.
Roll out the remaining pastry to form a lid.
Spoon the meat filling into the prepared basin, adding only half the cooking liquid.
Put on the pastry lid and seal the edges together.
Cover with a piece of greased foil and tie a piece of string round the rim, then over the top to form a handle.
Put 1 litre (2 pints) water in the pressure cooker, put in the trivet and bring the water to the boil.
Lower the pudding into the cooker, put on the lid without the weight and lower the heat so that the cooker steams gently for 15 minutes.
There should be a steady but gentle flow of steam escaping from the cooker.
At the end of the pre-steaming time, increase the heat and bring the cooker to low (5 lb) pressure.
Then continue to cook for 30 minutes.
Reduce pressure slowly.
Remove the pudding and, before serving, cut a wedge from the top crust and fill the pudding with the remaining gravy, reheated.