Steak and Kidney Pudding
Ingredients
Directions
Prepare the basin
Line a pint basin with suet pastry.
Cut the meat into small pieces.
Arrange the meat in the basin in layers, sprinkling salt and pepper between each layer.
Add a little stock or water.
Wet the edges of the pastry.
Cover and steam
Cover with a lid made from the pastry and trim the edges neatly.
Cover with greased paper.
Steam for three to four hours.
Serve
Turn out onto a hot dish.
Make a small hole at the top and pour in hot seasoned stock.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Stewing steak
- Provides the main meat, which becomes tender during long steaming.
- Ox kidney or sheep's kidneys
- Adds a rich, strongly flavoured meat that deepens the savoury taste of the filling.
- Suet pastry
- Forms a sturdy, moist case that holds the filling and keeps it sealed while steaming.
- Stock or water
- Supplies moisture so the meat cooks gently and produces a rich gravy.
The step that matters
Steam for three to four hours. Long, gentle steaming is needed to break down the tough connective tissue in stewing steak and kidney so the meat becomes tender. Keep the water at a steady simmer and check that the pudding is sealed well so it does not dry out or let in water.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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