This recipe for steak and kidney pudding is a great steamed pudding to make at home. This steak pudding can be served straight from the basin.
Getting everything ready
- Make the beef stock and allow to cool.
- Make the suet pastry and allow to rest.
- Trim off any excess fat from the chuck steak and cut into roughly 2cm dice. Or, you could ask your butcher to do this for you.
- Trim off any fat from the kidneys and cut into 1cm dice. Again, you could ask your butcher to do this for you – any kidney will do.
- Peel and cut the onion into 1cm dice.
- Wipe the mushrooms with a clean cloth and cut the mushrooms into 1cm dice.
- Wash, dry and roughly chop the parsley.
- Place the flour into a shallow dish and season well with salt and pepper.
- Lightly grease the pudding basin with a little butter.
- Lightly dust your work surface with a little flour and roll out the pastry into a circle large enough to line the inside of your basin. Dust with a little more flour when necessary.
- Cut out a wedge about a quarter of the pastry circle. Then, kneed this piece of pastry back into a ball and put aside.
- Line the basin with the remaining pastry, making sure that where the wedge was cut from the pastry is overlapped and joined well using a little cold water to make a good join. Ensure there are no holes in the pastry and put aside.
- Heat some oil in a heavy-based frying pan over a medium heat on the hob.
- Pass the diced beef and kidney through the seasoned flour, shaking off any excess flour. Then, carefully place into the frying pan to seal the meat, turning to colour evenly. Remove from the pan into a clean bowl.
- Next, add the diced onion and mushrooms to the pan and sauté for a few minutes. Then, remove and add to the meat in the bowl.
- Return the pan to the hob and when hot, pour in a little of the stock. This will deglaze the pan. Then, pour the liquid into the beef, add the chopped parsley and a touch more seasoning and mix together well.
- Spoon the steak and kidney mixture into the pastry-lined basin. Pour in enough beef stock to fill the basin about three-quarters full.
- Lightly dust your work surface with a touch of flour and roll out the remaining pastry into a circle slightly larger than the top of the basin. Then, slightly dampen the edges of the pastry in the basin and neatly place the pastry lid on top. Press down the edges to make a good seal and trim off any excess pastry.
- Cut out a circle of greaseproof paper larger than the top of your basin. Then, lightly butter one side and place the buttered side down on top of the pudding. Then, cover this with a circle of tin foil and tie tightly with string around the top edge of the basin.
- Next, cover the steak and kidney pudding with some clean cloth, again tying it around the top edge. Then, bring the corners together over the top of the pudding to form a handle. You should hopefully now have a pudding that looks like something our great grannies would have made, and I am sure if they are looking down on us, they will be very proud.
- Bring a large saucepan a third full of water to the boil and carefully lower your steak and kidney pudding into the saucepan. Then, turn down the heat slightly as we need to keep the water at a gentle boil. Place on a tight-fitting lid and allow the pudding to steam away for about 4 hours. Keep an eye on the water in the saucepan, which will need topping up from time to time, as we don’t want the saucepan to boil dry.
- After about 4 hours the steak and kidney pudding will be well and truly cooked. Carefully remove from the saucepan and allow to stand for a few moments. Then, cut the strings, remove the cloth, tin foil and greaseproof paper (keep the cloth, wash it and use it again) and you should have a wonderful steak and kidney pudding.
Steak and kidney pudding – hints and tips
Instead of turning the steak and kidney pudding out, you could serve it straight from the basin.
It may not be the healthiest dish in the world, but there is something very special about steak and kidney pudding on a cold winter’s day.
Cooking tips for main course recipes
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