Steak And Kidney Pudding Recipe

Summary

Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelMedium
Health IndexAverageCourse
MethodDish
Main IngredientInterest Group,

Ingredients

For suet pastry
 Self raising flour200 Gram
 Salt1 Pinch
 Shredded beef suet100 Gram
 Water8 Tablespoon
 Stewing steak500 Gram
 Ox kidney50 Gram
 Flour1 Tablespoon
 Onion1 , peeled and chopped
 Water2 Tablespoon (A Little)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2822 Calories from Fat 1383

% Daily Value*

Total Fat 154 g236.5%

Saturated Fat 72.2 g361%

Trans Fat 0 g

Cholesterol 235 mg

Sodium 3464.1 mg144.3%

Total Carbohydrates 214 g71.2%

Dietary Fiber 15.8 g63.1%

Sugars 8 g

Protein 137 g273.1%

Vitamin A 0.1% Vitamin C 20.6%

Calcium 87.2% Iron 117.1%

*Based on a 2000 Calorie diet

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.
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