Steak and Kidney Pudding

Marguerite Patten's glorious version of a great British classic makes wonderful winter eating
Steak and Kidney Pudding
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 45 minutes
  • Effort: medium

Ingredients

For the suet crust pastry:

  • 300 g self-raising flour
  • 0.25 tsp salt
  • 150 g shredded suet
  • 1 dashes of water, to bind

For the filling:

  • 675 g stewing beef steaks, thinly sliced
  • 350 g ox kidney, or lambs kidneys
  • 15 g plain flour
  • 1 pinches mustard powder
  • 2 onions, medium sized, finely chopped
  • 2 tbsp parsley, finely chopped
  • 4 tbsp water
  • 1 pinches black pepper

Method

1. Sift the flour and salt into a mixing bowl, add the suet and gradually add enough water to make a soft rolling consistency. Turn on to a floured board and roll out a good two-thirds of the dough into a neat large round.


2. Cut out a third of this and line a lightly greased 900ml capacity pudding basin. Insert the pastry into the basin, bring the edges together and seal very firmly. Do not trim the top edges at this stage.


3. Cut the slices of steak into ribbons, about 2cm in wide and 5cm long.


4. Skin and trim the kidney and cut these into small dice. Place a piece of kidney on each length of steak and roll firmly. When the rolls are complete mix the flour with the seasonings and dust over the meat.


5. Arrange a layer of meat in the pastry-lined basin, top with a sprinkling of onion and parsley. Continue like this until the basin is full. Add the water.


6. Trim away any surplus pastry from the top of the basin. Moisten the top edges with water. Roll out all the remaining suet pastry dough and make into a neat round then cover the top of the pudding. Seal the edges together firmly.


7. Grease a double thickness of greaseproof paper, make a pleat in the centre to allow for the pastry rising during cooking and place over the pudding. Cover with pleated kitchen foil. Tie into position with string. Place a band of thick foil under the basin to raise it safely from the base of the pan and make removal easy.


8. Put the pudding in a steamer over a saucepan of boiling water. Boil briskly for at least 1 hour, to make sure the pastry rises well and is light. Lower the heat and cook gently for a further 3 hours.


9. Serve with a selection of vegetables.

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