Steak and Kidney Pudding

The gentle steaming of a steak and kidney pudding ensure tender meat, rich gravy and a delightful chewy pastry, making it a favourite the world over.

Sunderland, Steak and Kidney Pudding, meat, gravy, chewy, pastry, recipe

The gentle steaming of a steak and kidney pudding ensure tender meat, rich gravy and a delightful chewy pastry, making it a favourite the world over.

Ingredients
225g self-raising flour
25g plain flour
100g shredded suet
6 tablespoons cold water, plus 150 ml (1/4 pint)
450g stewing steak
100g ox kidney (use lamb kidney for a milder flavour)
1 onion, chopped
1 teaspoon mustard powder
salt and ground black pepper

Method
Sift the self-raising flour and 1/2 teaspoon salt into a bowl. Add the suet and mix well, then stir in 6 tablespoons (maybe less) and form a light, elastic dough.
Roll out two-thirds of the pastry to a circle large enough to line a pudding basin
Cut the steak into 2.5 cm cubes. Remove skin, core and fat from the kidney and cut in small pieces.
Layer the steak and kidney in layers in the pudding basin. Mix together the onion, flour, mustard, seasoning and 150ml water until smooth then pour over the meat.
Roll the remaining pastry into a circle big enough to cover the top of the pudding basin.
Brush the rim of the pudding with water and place the pastry lid on top. Press gently around the rim and trim off surplus pastry.
Cover with a lid of greaseproof paper, then a lid of foil (pleat both to allow for expansion. Tie with string and steam the pudding for 4 hours, making sure the water doesn’t boil dry.

Serve with mashed potatoes and mushy peas.





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