Steak And Kidney Pudding Recipe
Ingredients
| Self raising flour | 200 Gram (Suet Pastry:) | |
| Salt | 1 Pinch (Suet Pastry:) | |
| Beef suet | 100 Gram, shredded (Suet Pastry:) | |
| Water | 8 Tablespoon (Suet Pastry:) | |
| Steak | 500 Gram (Suet Pastry:) | |
| Ox kidney | 50 Gram (Suet Pastry:) | |
| Flour | 1 Tablespoon (Suet Pastry:) | |
| 1 onion - peeled and chopped | ||
| Water | 0.5 Cup (16 tbs) (Suet Pastry:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
To make the pastry, sieve the flour and salt into a mixing bowl.
Add the suet and mix together with your finger tips.
Add the water and using a palette knife stir round to form a dough.
Take a little butter on a piece of kitchen paper and rub round the inside of a 1 litre china pudding basin.
Sprinkle a little flour on the worktop and rolling pin.
Take two thirds of the pastry and roll it into a circle - large enough to line the pudding basin.
Wipe the meat with a piece of damp kitchen paper and using a large sharp knife cut the steak and kidney into approximately 2 cm cubes.
Put the flour, salt and pepper on to a plate and toss the meat in it.
Put some of the meat into the pastry-lined basin, then a layer of onion.
Repeat this using all the meat and onion.
Pour about 3 tablespoons water over the meat and damp the top edge of the pastry.
Roll out the remaining pastry to a circle to fit the top of the pudding.
Lift on to the pudding and press the edges well together.
Take a piece of aluminium foil about 30 cm square and rub a little butter over one side.
Make a pleat down the centre of the foil and place buttered side down over the pudding.
Tuck the foil carefully over the edge of the basin.
Prepare the steamer and when the water is bubbling gently put the basin into the top of the steamer.
Steam for 4 hours - check every half hour to see if you need to add more water.
Serve in the basin, straightaway.
Add the suet and mix together with your finger tips.
Add the water and using a palette knife stir round to form a dough.
Take a little butter on a piece of kitchen paper and rub round the inside of a 1 litre china pudding basin.
Sprinkle a little flour on the worktop and rolling pin.
Take two thirds of the pastry and roll it into a circle - large enough to line the pudding basin.
Wipe the meat with a piece of damp kitchen paper and using a large sharp knife cut the steak and kidney into approximately 2 cm cubes.
Put the flour, salt and pepper on to a plate and toss the meat in it.
Put some of the meat into the pastry-lined basin, then a layer of onion.
Repeat this using all the meat and onion.
Pour about 3 tablespoons water over the meat and damp the top edge of the pastry.
Roll out the remaining pastry to a circle to fit the top of the pudding.
Lift on to the pudding and press the edges well together.
Take a piece of aluminium foil about 30 cm square and rub a little butter over one side.
Make a pleat down the centre of the foil and place buttered side down over the pudding.
Tuck the foil carefully over the edge of the basin.
Prepare the steamer and when the water is bubbling gently put the basin into the top of the steamer.
Steam for 4 hours - check every half hour to see if you need to add more water.
Serve in the basin, straightaway.
Chef
