6 hrs 30 mins
1 hr 30 mins
Vicky Bryant's Note:
Traditional steak and kidney pudding. Found on the internet and seemed to be the most traditional recipe I found.
My Private Note
Units: US | Metric
For the Suet Crust Pastry
- 340.19 g self-raising flour
- 170.09 g shredded beef or 170.09 g shredded vegetable suet
- freshly milled black pepper
- cold water (to mix)
For the filling
- 1You will also need a 2 and a 1/2 pint capacity pudding basin and a steamer.
- 2To make the pastry first sift the flour and salt into a large mixing bowl.
- 3Add some freshly milled black pepper, then add the suet and mix it into the flour using the blade of a knife.
- 4When it is evenly blended, add few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around.
- 5The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky.
- 6Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough which leaves the bowl clean.
- 7It is worth noting that suet pastry always needs more water than other types, so if it is still a bit dry just go on adding a few drops of water at a time.
- 8After that, take a quarter of the dough for the lid, then roll the rest out fairly thickly.
- 9What you need is a round approx.
- 1013 inches in diameter.
- 11Now line the bowl with the pastry, pressing it well all around Next, chop the steak and kidney into fairly small cubes, toss them into the seasoned flour, then add them to the pastry lined basin with the slices of onion.
- 12Add enough cold water to reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and another seasoning of salt and pepper.
- 13Roll out the pastry lid, dampen its edges and put it in position on the pudding.
- 14Seal well and cover with a double sheet of foil, pleated in the center to allow room for expansion while cooking.
- 15Now secure it with string, making a little handle to that you can lift it out of the hot steamer.
- 16Then place it in a steamer over boiling water.
- 17Steam for 5 hours, adding more boiling water halfway through.
- 18You can either serve the pudding by spooning portions out of the basin, or slide a palette knife round the edge and turn the whole thing out on to a serving plate- place veggies below around pudding and garnish with fresh sprigs of parsley.
- 19Serving suggestion with the pudding would be boiled potatoes, boiled carrots and spring greens.
- 20This recipe is taken from Delia Smith's Winter Collection©- I hope she doesn't mind, I did buy the book!
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Nutritional Facts for Steak and Kidney Pudding
Serving Size: 1 (155 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 815.3
- Calories from Fat 290
- Total Fat 32.3 g
- Saturated Fat 12.6 g
- Cholesterol 364.6 mg
- Sodium 1315.7 mg
- Total Carbohydrate 69.7 g
- Dietary Fiber 2.7 g
- Sugars 1.5 g
- Protein 56.3 g
The following items or measurements are not included: