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Classic Steak & Kidney Pudding<

Classic Steak & Kidney Pudding

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No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Place the steak, kidney, add the celery, leeks, onion, garlic, smoked pancetta, bay leaves, salt, pepper and thyme leaves in a large bowl, give everything a good mix, set aside while you make the pastry.

Sift the flour and salt into a large bowl, add the suet, pepper and parsley, lightly mix and add the water a little at a time cutting through the pastry with a knife. Then using your hands mix the pastry until it form a soft dough, rest the dough for about 20 minutes, covered with a damp cloth in a cool place.

Butter a 1.6 litre pudding basin twice, freezing the basin after each application to allow the butter to set hard between each stage. This will ensure you get a clean finish to the outer side of the pudding.

On a lightly floured work surface roll out the pastry into disc approx. 1 cm thick. Cut out a quarter of the pastry for the lid and set aside. Use the remainder of the pastry to line the buttered pudding basin, leaving at least 1 cm of the pastry hanging over the edge.

Add the flour to the steak & kidney filling and stir gently, then place the filling in batches into a sieve over a bowl to shake off any excess flour before filling into the lined pudding basin (do not push the filling into the basin). Then mix the beef stock with the Merlot and Fine Herb Wine Reduction and pour over the top of the filling making sure the liquid doesn?t over flow. Brush the edge of the pastry with a beaten egg yolk then place the lid on the top and crimp with your finger and thumb or a fork to seal.

Cover the pudding with a doubled piece of buttered foil. Pleated in the middle and tied in place with string. Place the pudding on top of an upturned plate/bowl in a large saucepan and fill with hot water and steam for about 5 hours.

Serve immediately or you can leave to cool and rest overnight, by doing this it will allow the meat to relax and the flavours to infuse.

To reheat: steam for about 40 minutes to heat though, then serve immediately with mashed potato and buttered peas and carrots.
550g Diced Braising Steak
120g Epicure Merlot & Fine Herb Wine Reduction
200g Lamb or Ox Kidneys (diced)
120ml Beef Stock
1 stick Celery (Cut into fine slices)
1 Leeks (washed and sliced finely)
1 Onions (peeled and sliced)
70g Smoked Pancetta (diced)
2 cloves Garlic (peeled & sliced finely)
2 tbsp Fresh Thyme leaves
2 Bay Leaves
Sea Salt
Freshly Ground Black Pepper
2 tbsp Plain Flour
For the Suet;
200g Beef Suet
400g self raising Flour
1 Egg yolk
70g Softened Butter
270ml Water
Salt (to taste)
Ground Black Pepper (to taste)
1 tbsp Flat Leaf Parsley (chopped)

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