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Steak and Kidney Pudding |
| Steamed steak and kidney suet pudding, perfect for filling up hungry children in winter |
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Serves |
4 to 5 |
Cooking Time |
4½ - 5 hours |
Temperature |
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350g (12oz) lean beef braising cubes
75g (3oz) lambs kidney, cored and chopped
1 carrot, peeled and sliced
1 small onion, peeled and sliced
150ml (¼pt) stock
30ml (2tbsp) tomato purée
15ml (1tbsp) flour
5ml (1tsp) sugar
Seasoning
For the Suet Crust:
350g (12oz) self-raising flour
175g (6oz) suet
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Make pastry: Combine together flour and suet. Add sufficient water to bind. Press mixture together and roll out two thirds of the pastry. Line the sides of a greased 1.1L (2pt) pudding basin. Mix together beef, kidney, carrot, onion, stock, puree, flour, sugar and seasoning. Spoon mixture into lined pudding. Roll out remaining pastry and use as lid. Pinch edges together to seal. Cover with foil. Place into a large saucepan with a lid. Fill halfway up the pudding with boiling water and simmer on a low heat for 5 hours. The water level will need checking about every 40 minutes or so – just top up with extra boiling water.
Serve pudding with extra boiled carrots and selection of seasonal vegetables. |
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