Recipe: Steak and Kidney Pudding - original

Rating: 4.2 stars based on 51 reviews

Ingredients:-

  • 675g/1½lb chuck steak, cut into 2.5cm/1in cubes
  • 225g/8oz ox kidney, cut into 2.5cm1in cubes
  • 1 small onion, peeled and finely chopped
  • large pinch celery salt
  • salt and freshly ground black pepper
  • 1 tsp fresh thyme leaves
  • 2 tbsp plain flour
  • 150ml/¼pt fresh beef stock

For the Suet pastry

  • 400g/14oz self-raising flour
  • 200g/7oz beef or vegetarian suet
  • ½ tsp salt
  • freshly ground black pepper
  • 290ml/½ pint cold water

Method:-

  • Place the steak and kidney into a large bowl.
  • Stir in the onion, celery salt, pepper, salt and thyme leaves.
  • Toss together lightly and set to one side.

To make the suet pastry:

  • Sift the flour and the salt into a large bowl.
  • Add the suet, salt and pepper. Lightly mix and add the water a little at a time.
  • Cut through the dough using a round bladed knife as if you were making scones.
  • Using your hands mix to form a soft dough.
  • On a lightly floured work surface roll out the pastry into a round disc approximately 0.5-1cm/¼-½in) thick.
  • Cut out about a quarter of the pastry mixture for the lid and set aside.
  • Use the remainder of the pastry to line a well buttered 1.75l/3pt pudding basin, leaving at least 1cm½in of the pastry hanging over the edge.

For the meat:

  • Add the flour to the steak and kidney mixture and stir gently.
  • Place the batches of the meat mixture into a sieve (with a glass bowl underneath) and shake to remove any excess flour.
  • Spoon into the pudding basin lined with the pastry.
  • Do not push the meat filling into the basin and add the fresh beef stock nearly 2/3rds to the top not covering the meat completely.
  • Place the pastry lid over the filling and fold the border over. Press the pastry together securely to seal.
  • Cover the pudding with a double piece of buttered foil, pleated in the middle. Tie in place with string.
  • Steam the pudding on an upturned plate in a large saucepan filled with hot water for 5 hours, topping up with water occasionally so as not to boil the water in the saucepan dry.

To serve:

  • Turn out the pudding onto a large warm plate.
  • Cut a wedge of the pudding and place on a serving plate with mashed potatoes and a spoonful of peas

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