Steak & Kidney Pudding Recipe | My Harry Potter Kitchen | Prisoner of Azkaban (Ep. 33)
This week we're conjuring up another magical savoury dish, for this Harry Potter twist on the Steak & Kidney Pudding!
Our next recipe can also be found in Chapter Six of the Prisoner of Azkaban Talons and Tea Leaves just after a bit of commotion in Care of Magical Creatures class we see said Hermione anxiously, not touching her steak and kidney pudding
We originally tackled Steak and Kidney Pie during the Philosopher's Stone, but Steak and Kidney Pudding has one distinct difference in the type of pastry you use!
For this easy Steak & Kidney Pudding Recipe I'm going to walk you through how to make homemade suet pastry from scratch before whipping up a rich steak & kidney pie filling to pack inside!
If you're a fan of pies, or steamed savoury dishes - this is definitely one for you to try!
Follow the written recipe for this Steak & Kidney Pudding Recipe -
Catch up on last week's Alcoholic Pumpkin Juice Recipe -
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Skip to the recipe steps:
0:00 - My HP Kitchen Intro
02:20 - How to make steak & kidney pie filling recipe
05:33 - How to make suet pastry recipe
08:40 - How to steam steak & kidney pudding recipe
New to my channel? Welcome to My Harry Potter Kitchen - the series where I'll be re-reading the books and creating a recipe for every food and drink item featured along the way! If you're a Harry Potter fan and love Harry Potter food then you're in for a treat!
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Filmed & Edited by Ian Yarwood
How to Make SUET PASTRY for Pies and Puddings: Steak Pie, Chicken and Mushroom Pie and more
Easy step by step recipe: How to make suet pastry for pies and puddings such as steak pie, chicken and mushroom pie, jam pudding, steamed apple pudding and more.
A suet pastry crust really makes a pie special.
Try it on my PEPPER STEAK, MUSHROOM AND RED WINE PIE, see the recipe here:
This classic British pastry recipe has fallen from fashion perhaps unjustly because it really is delicious. Can be steamed in puddings or baked on a pie in the oven.
#fathersday #pastry #pastryschool #newrecipe
Sharon's Amazing Puddings - I'm Going In
We decided to try our Steamed Steak, Mushroom and Onion puddings in the Cosori XXL and the Ninja 15 in 1 on the pressure cooker setting to see is they are as good (and quicker) than steaming them on a conventional oven for over 3 hours.
Here's our Steak, Mushroom and Onion puddings ingredients:
Pudding filling.
900 grams of stewing steak,
8 to 10 mushrooms,
1 teaspoon of English mustard powder,
1 teaspoon of Maggi seasoning,
1 beef stock cube,
500ml of water,
1 large onion,
1 tablespoon of bovril.
Here's the Pastry ingredients
400 grams of plain flour,
200 grams of beef suet,
350ml of cold water,
1 teaspoon of baking powder,
Half a teaspoon of salt.
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Steak and kidney pudding
The full recipe and ingredients for cooking steak and kidney pudding can be found at
British Steak and Kidney Pudding
Full recipe:
British Steak and Kidney Pudding is a traditional savory British dish that’s both rich and hearty. Tender pieces of beef steak and kidney are cooked in a rich Guinness gravy, steamed (rather than baked) in a flaky suet based (beef fat) pastry.
Steak & Kidney Pudding - The Best Traditional Easy Recipe
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How to easily make a delicious steak & kidney pudding.
Recipe:
Serves 4-6
Time 4 hours
Ingredients:
1 1/2 lbs stewing steak (shin used here)
1/4 lb. beef kidney
1 large chopped onion
2 level tbsp of seasoned flour
1 oz butter (for greasing basin)
worcestershire sauce
salt
pepper
For the suet pastry crust:
8 oz self raising flour
1/2 level tsp salt
4 oz shredded suet
1/4 pint cold water (approx.)
Greaseproof paper & string
2 1/2 pint pudding basin
Sift the flour and salt into a bowl. Add the suet, then stir in the water with a blunt knife to form a dough.
Turn out onto a floured board, sprinkle with flour and knead the dough lightly. Shape into a ball, place on a plate and leave to rest for 15 minutes while the filling is prepared.
Trim any fat or gristle off the beef, then cut into 1/2 inch pieces. Remove white cores from kidneys and cut into 1/2 inch pieces. Peel and finely chop the onion. Coat the steak and kidney in the flour seasoned with salt and pepper. Mix in the onion.
Take 3/4 of the pastry (the rest is for the top) and roll out into a circle 1/2 inch thick. Grease the pudding bowl well with the butter. Fit the pastry to the bottom and sides. Press down firmly. Spoon in the meat mixture and season with salt and pepper. Add a splash of worcestershire sauce, then pour over enough cold water to come three quarters up the sides of the basin.
Roll out the remaining pastry to form a circle to fit the top of the basin. Damp the edges of the pastry around the top. Cover with pastry top and pinch to seal.
Cover the top of the basin with 2 layers of buttered greaseproof paper with a large pleat down the centre to allow the pudding to rise. Secure with string and make a handle.
Put the basin in a large saucepan on an upside down saucer (to stop the pudding burning) and pour boiling water around the basin until it comes 1/3 of the way up the side.
Cover and steam briskly for 3-4 hours (this one was cooked for 4) topping up with boiling water every so often.
Serve with boiled potatoes and peas for a hearty, warming British classic.
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