Steak and kidney suet pudding recipe

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Steak and kidney suet pudding recipe

Ingredients

For the filling

1/2 large onion, peeled and sliced
1/2 clove of garlic, peeled and chopped
15g (1/2 oz) butter
500g (171/2 oz) beef, steak or skirt - trimmed and cut into cubes
130g (41/2 oz) lamb or veal kidney, trimmed and cubed
130g (41/2 oz) cap or flat mushrooms, wiped and cut into wedges
200g (7oz) beef stock, Guinness or beer
Salt and freshly ground black pepper
A little butter to grease the pudding steamer

For the crust

65g (21/4oz) suet, grated
130g (41/2 oz) self-raising flour
A pinch of salt
Approx. 50ml (13/4 fl oz) iced water

Method

Lightly brown the onions and chopped garlic in a frying pan with the butter. Add the steak and kidney and cook on a medium heat until browned. Then add the mushrooms, salt, pepper and stock / Guinness or beer, simmering until the liquid has reduced to a gravy consistency.

Sift the flour into a bowl and add the salt and suet and lightly rub the suet into the flour, until you have a breadcrumb texture. Gradually add a little iced water, mixing with your hands, until you have a pliable soft dough. Knead this until smooth, then roll it out on a very lightly-floured surface, until you have a circle of about 14cm.

Grease the pudding basin with the butter and fit the pastry into the basin, pressing it to the sides - it should overhang the edges of the basin. Remove some of the overhanging pastry, but leave enough to make a pastry rim around the lip of the basin, to which you can anchor the pastry lid. Then place the steak and kidney mixture into the pudding basin.

Gather together all the remaining pastry trimmings and roll out a circle big enough to fit the top of the basin. Pinch together the lid and pastry walls to seal.

Cover with a circle of greaseproof paper, pleated down the middle to allow the pudding to rise and cover with the lid. Place the steamer in a saucepan and pour in enough boiling water to come just over half of the way up the sides of the basin.

Steam for two and a half hours, adding more boiling water if it runs low. This pudding should be eaten hot.

Products Used

Master Class Heavy Duty 1 Litre Pudding Steamer
Master Class Ceramic Non-Stick Eco 24cm Fry Pan
Master Class Heat Resistant Non-Stick Slotted Turner
Kitchen Craft Plastic 15cm Sieve
Home Made Traditional Stoneware 29cm Mixing Bowl
Home Made Wooden Pastry Board with Measures
Master Class Non-Stick Heavy Duty 20cm Saucepan
Master Class Measuring Jug