Steak and kidney pudding with suet crust

Recipe from: 8/1/1998 12:00:00 AM
Ingredients 15
Servings 6
Time 20 minutes

Ingredients

  • FILLING
  • 250
    g
    kidney
  • 650
    g
    boneless beef chuck or blade
  • 1
    onion, chopped
  • 40
    ml
    flour, seasoned with salt and pepper
  • 100
    g
    fresh button mushrooms
  • 15
    ml
    Worcestershire sauce
  • dash tabasco sauce
  • 15
    ml
    tomato paste
  • 500
    ml
    water
  • PASTRY
  • 225
    g
    self-;raising flour
  • pinch salt
  • 100
    g
    prepared suet
  • 125
    ml
    cold water (approximately)
 

Method

4‑5 hours
 
PASTRY: Mix the flour, salt and suet in a bowl. Add water and mix to a soft dough. Roll out two thirds of the dough on a floured surface and line a 1,2 litre pudding bowl. Push down to fit snugly and leave pastry hanging over the sides. FILLING: Trim the kidney and cut into walnut-size pieces. Cube the beef and cut off fat and gristle. Clean the mushroom and trim off the stems. Toss the meat in the seasoned flour and fill the pastry-lined bowl with layers of meat, onion and mushrooms. Stir the Worcestershire and tabasco sauces and tomato paste into the water and pour over the filling to three quarters full. Brush the top edge of the pastry with water. Roll out the remaining pastry, lift it carefully over the rolling pin and lay it over the pudding. Press the edges together to seal and cut off the excess pastry. Cover with loosely fitting foil, allowing space for the crust to rise. Tie in place with string. Place the bowl in a large pot. Fill with boiling water to come at least halfway up the basin. Cover the pot and boil for 4 to 5 hours, adding water when necessary. Remove the foil and serve in the bowl.
 

Read more on: steam  |  beef
 

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