146
Steak and kidney pudding
Serves 4–6
Ingredients:
450 g (1 lb) braising steak, cubed
4 lambs’ kidneys, chopped
1 onion, finely chopped
275 ml (
1
/
2
pint) oatmeal stout
75 g (3 oz) potato, cubed
1 bay leaf
1 bouquet garni
1 garlic clove, crushed
Salt and pepper, freshly ground
1 dsp tomato purée
75 g (3 oz) button mushrooms,
sliced
25 g (1 oz) butter
25 g (1 oz) plain flour
Suet pastry:
225 g (8 oz) self-raising flour,
sifted
110 g (4 oz) shredded suet
150 ml (
1
/
4
pint) cold water
Method:
1. To make the filling, place the steak, kidneys,
onion, oatmeal stout, potato, bay leaf,
bouquet garni, garlic, salt and pepper into a
deep solid container. Steam for 45 minutes
at 110°C or 70 minutes at 100°C.
2. When the meat is cooked, transfer the liquid
into a saucepan and bring to the boil. Beat
the flour and butter into the liquid until a
smooth paste is formed. Stir briskly until the
sauce has thickened, then add the tomato
purée and mushrooms. Before returning the
sauce to the meat, coat the meat with the
butter and flour.
3. To make the suet pastry, mix the flour, suet
and enough water to form a soft dough.
Knead lightly and roll out onto a floured
surface (do not roll too thinly, or the
pudding will collapse). Use to line a lightly
greased 1
1
/
2
pint pudding basin. Using a
sharp knife, trim the excess pastry from the
top of the basin. Fill with the meat mixture
and use the remaining pastry to make a lid
for the pudding, sealing the edges with cold
water.
4. Cover the pudding with foil and cook at
100°C for 10 minutes and then at 120°C for
40 minutes or at 100°C for 80 minutes.
