steak and kidney pudding – Page 2

Step-by-Step Directions

Mix the dry ingredients: In a large bowl, mix the self-raising flour, suet, and salt.
Add water: Gradually add cold water to the mixture, stirring with a spoon, until it forms a soft dough. Knead the dough lightly and set it aside.

Brown the meat: In a large pan, heat a little oil over medium heat. Add the diced steak and kidney, browning them on all sides. Remove from the pan and set aside.
Cook the onion: In the same pan, cook the chopped onion until softened.
Add flour and liquids: Sprinkle the flour over the onions and stir well to coat. Gradually pour in the beef stock, stirring constantly to avoid lumps. Add the Worcestershire sauce, bay leaf, and season generously with salt and pepper.
Simmer: Return the browned meat to the pan, bring everything to a simmer, and cook for 15-20 minutes until the filling has thickened slightly.

Roll out the pastry: Grease a 1.5-liter (2-pint) pudding basin with butter. Roll out two-thirds of the suet pastry on a floured surface to line the basin, ensuring there’s enough pastry to hang over the edges. Leave one-third of the pastry for the lid.
Fill the pudding: Spoon the steak and kidney mixture into the pastry-lined basin. Roll out the remaining pastry to form a lid. Wet the edges of the pastry in the basin, place the lid on top, and crimp the edges together to seal tightly.
Prepare for steaming: Cover the top of the pudding with a double layer of parchment paper and foil, making sure to tie it securely around the basin with string, leaving room for the pudding to expand.

Steam: Place the basin in a large pot with enough water to come halfway up the sides of the basin. Cover the pot with a lid and steam the pudding for 3 hours, checking occasionally to ensure the water doesn’t boil dry.
Serve: Once the pudding is cooked, carefully remove it from the steamer. Let it sit for a minute, then turn it out onto a plate and serve with your favorite sides.

Steaming Tip: Make sure the water stays at a simmer throughout the steaming process. A rapid boil can cause the pastry to break or become soggy.
Meat Choices: If you’re not a fan of kidneys, you can substitute more steak or use mushrooms for a vegetarian twist. However, the kidneys are what give this dish its signature flavor.
Make-Ahead: You can prepare the filling and pastry in advance. Store them in the fridge separately for up to a day, then assemble and steam the pudding when ready.
Gravy Addition: If you prefer more gravy, make a quick beef gravy using the leftover stock and serve it on the side or pour it over the pudding when serving.