Steak and Kidney Pudding | | | | Recipe Author: | | Rating: No votes | Description: Steak and Kidney pudding is one of the core elements of any British family's way of life - or should be. This dish is so powerful, so persuasive that is was responsible for my brother giving up being vegetarian about 30 years ago.
However, it can be a pain to prepare, trying to get all that suet to stay in shape, making the gravy thick enough to build a house with.
Well, to hell with all that. This is how my mother used to do it and I have carried that on for years. The result is a truly delicious dish that will make you does happily in front of the fire for hours afterwards.
| | | | | | Ingredients:
- 1 kg braising beef
- 10 lambs kidneys
- 3 tbs flour
- 750 ml strong beef stock
- 1 medium onion
- 50 grams bacon fat or lard
- 1 bunch Parsley
- 2Tbs Flour
- salt and pepper
Suet
- 200g self raising flour
- 100g beef suet
- Salt
- A little water
Tin foil
Muslin or pudding cloth (or a large teatowel!)
| | | Preparation: Quarter and clean the kidneys. Cube the beef. Fry the onion in the fat until soft. Remove. Salt and pepper the flour and toss in the beef, kidneys and onion. Put in a pudding bowl so that it is about 2 cm from the top. Pour in the stock till it is a little below the level of the beef.
Make up the suet top by mixing the flour, salt and suet evenly then adding water a little at a time till you have a firm dough. Push out with your knuckles till it is large enough for the top of your pudding bowl. Place this on top of the beef.
Cover the top of the bowl with tin foil so that it comes down at least an inch over the sides. Place the bowl in the middle of your pudding cloth and bring up the four corners and tie in a nice tight knot so it is all properly sealed. This knot will also serve to lift the bowl. Put in a steam, or a large saucepan sitting on something like a pastry cutter. Fill the steamer or saucepan with boiling water so that is comes not quite halfway up the bowl.
Put on the lid and steam slowly for 2 to 3 hours - the longer the better.
Serve with new potatoes with butter and pepper and a veg of your choice!
| | | Notes: | | | | Preparation Time: | > 2,5 Hours | Difficulty: | very easy | | Portion: | 4 servings | Country/Region: | Great Britain | | Vegetarian: | No | Cost: | £8 | | Last Updated: | Mon Oct 1 01:23:40 2007 | viewed: | 881 times viewed |
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