Steak & Kidney Pudding
The Master Pie Maker
Steak & Kidney Pudding is one of those meals that really hits the spot on a freezing cold winters day. For me, this is the ultimate winter warmer. I can remember when I was a child, Mother saying ” This`ll put hairs on yer chest lad”, I’m guessing that’s not high up on your wish-list though!
Steak & Kidney Pudding is very different in many ways to a steak & kidney pie, the main one being, it’s made using Suet Pastry which has a very different taste and texture to normal short-crust pastry. secondly, it’s steamed not baked and although this takes a little longer than baking in the oven, the extra effort is well worth it.
Steak & Kidney Pudding
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Ingredients
- 25 g beef drippings or lard or vegetable oil
- 500 g beef I use crop/chuck braising steak cut into 2.5cm cubes
- 325 g beef kidney cut into 2.5cm cubes
- 1 medium onion peeled and roughly chopped
- 2 decent sized carrots washed, peeled and thickly sliced
- 25 g plain flour
- 300 ml beef stock Fresh, Carton or a cube
- /150 ml red wine optional
- 1 bay leaf
- 1 small handful flat leaf parsley finely chopped
- 1 tbsp. tomato puree
- Salt and pepper to taste
- For the pastry:
- 280 g self-raising flour
- ½ tsp. baking powder if using plain flour increase baking powder to 1 teaspoon
- Pinch of salt
- 140 g beef suet
- 2 to 3 tbsp. cold water
- 3 tbsp. butter for greasing
- 2 sheets of grease-proof paper
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat the oven to 350 F/180 C. Heat a large casserole dish on the stove top, add the drippings/lard or oil and heat until slightly smoking. Add the beef cubes and the kidney, stir well until all the meat is browned (the browner it is the more flavour it will have). Add the onion, carrots, and stir again.
- Sprinkle the flour over the meat and vegetables and stir thoroughly.
- Add the stock, red wine, bay leaf, parsley, and tomato puree. 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 it to cool.
- Make the pastry. Place the flour, baking powder, and salt into a baking bowl. Add the suet and rub into the flour. Add enough cold water to form a stiff, slightly sticky dough. Leave it to rest for 30 minutes.
- Grease a 2-pint pudding basin with the butter. Divide the pastry into 2/3 and 1/3 parts and roll the larger piece of dough into a circle large enough to line the basin with an extra 1/2" border. Dust your hands with a little flour then carefully line the basin with the dough.
- Add the meat mixture and roll the remaining dough into a circle large enough to make a lid. 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 grease-proof paper secured with kitchen string.
- Steam over rapidly boiling water for 2 hours. Check frequently to make sure water has not boiled dry. Top up with boiling water as needed.
- Remove the pudding from the steamer, remove the grease-proof paper, and serve with mashed potato and any vegetables you choose.
Category: Baking, Main Courses, Meat, Pies & Tarts, Recipes, The Master Pie Maker
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Not sure what this means: A good recipe but bit cuddly from casserole to basin
Suet is BEEF and it’s melting point is very different from Lard or dripping. You can use whatever fat you please but you won’t get the same texture and flavour in the pastry. Hope this helps. If not then do please get back to me either here, email or fb messenger.
A good recipe but bit cuddly from casserole to basin. Still not clear as to whether using lard in pastry would make any difference or even dripping