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 - Winters delight
Nothing like a good Steak & Kidney Pudding on a cold winters night. Making it from scratch & using fresh ingredients bring a smile to your face when nothing is left after the family dinner.
Recipe cards are in the video.
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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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Ep.146 Steak and Kidney Pudding - How To Make A Classic Steamed Steak Pudding With Suet Pastry
Steak and kidney pudding dates back to the mid 19th century as an alternative to the original steak and oyster pudding. The pudding features a dark and moist steak and vegetables filling with strong beefy and earthy flavours stemming from the slow cooked beef and kidneys all encased within a distinct suet pastry, before being steamed for four and a half hours, for piping hot flavoursome filling with pieces of melt in the mouth beef. Step by step we’ll be sharing our recipe with you before a session of tasting at the end in order to convey the dishes flavours and textures to you. So with the introductions made sit back, relax and enjoy this episode.
Ingredients (1)
Filling - Braising / chuck Steak 300g - Kidneys 100g (2) - Onion 100g - Carrots 50g - Celery 50g - Parsley hand full - Thyme - All purpose flour 1 heaped tablespoon - Beef stock 150ml - Salt 1 teaspoon (3) - Black pepper 1 teaspoon
(1) A 800ml bowl was used. Ensure that the bowl is heat resistant. (2) Lamb kidney will have a milder flavour than beef kidneys. I used lamb kidneys for the episode. (3) If your beef stock seems to be particularly salty then reduced the amount of added salt by half. (4) 1/4 for top of pudding when assembling. 3/4 for the rest of the pudding