England
Steak and kidney pudding
Beef and kidney steamed for hours in a suet crust. The gravy is the treasure.
300 minTime
44 gProtein each
mildSpice
Make it your way
Grandma's wayBeef and kidney in steamed suet pastry.
The original690kcalsame
44 gproteinsame
2 gfibresame
300minutessame
Classic steak and kidney pudding.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix 300 g flour, baking powder, suet and salt, then add cold water to a soft dough. Line a buttered 1.5 litre basin with three quarters, keeping the rest for the lid.
- 2Toss the beef and kidney in seasoned flour, mix with onion and mushrooms and pack into the basin.
- 3Mix the stock and Worcestershire sauce and pour in to come three quarters up the filling.
- 4Top with the pastry lid, seal well, cover with pleated paper and foil and tie with string.
- 5Steam for 4 1/2 to 5 hours, topping up with boiling water.
- 6Turn out onto a warm plate, or serve straight from the basin.
Serve it like this
Turn out onto a warm platter and cut wedges at the table so the gravy floods out. Serve with mash and buttered greens.
