steak and kidney pudding:
Ingredients:
For the filling:
300g (10 oz) beef steak, diced
150g (5 oz) lamb or pork kidney, cleaned and diced
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 tablespoon plain flour
250ml (1 cup) beef stock
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper, to taste
For the suet pastry:
225g (8 oz) self-raising flour
100g (3.5 oz) shredded beef suet
1 teaspoon salt
150ml (0.6 cup) cold water (approximately)
Instructions:
1. Prepare the Filling:
1. Heat the oil in a large pan over medium heat. Add the onion and garlic and cook until softened.
2. Add the diced beef and kidney to the pan and cook until browned.
3. Stir in the flour and cook for another minute.
4. Gradually add the beef stock while stirring to prevent lumps.
5. Add the Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer and cook for about 30 minutes until the meat is tender and the sauce has thickened.
6. Allow the filling to cool.
2. Prepare the Suet Pastry:
1. In a large bowl, mix the self-raising flour, suet, and salt.
2. Gradually add the cold water, stirring until the mixture comes together into a dough. It should be soft but not too sticky.
3. Roll out two-thirds of the dough on a floured surface to line the bottom and sides of a pudding basin or heatproof bowl. The dough should be about 0.5 cm (ΒΌ inch) thick.
4. Fill the lined basin with the cooled meat mixture.
5. Roll out the remaining dough to form a lid and place it over the filling. Seal the edges by pinching the dough together.
3. Cook the Pudding:
1. Grease a piece of parchment paper or foil and cover the basin with it, securing it with string or an elastic band.
2. Place the covered basin in a large pot with boiling water halfway up the sides of the basin.
3. Steam the pudding for 1.5 to 2 hours, topping up the water as necessary to keep it at the same level.
4. Serve:
1. Carefully remove the pudding from the pot and let it stand for a few minutes before serving.
2. Turn out onto a plate and serve hot, ideally with vegetables and gravy.
Enjoy your classic steak and kidney pudding!
