Steak and kidney pudding

 

In the very distant days that I was at school we were allowed out at lunch-time to buy our own lunches. One of our favourite haunts was a fish and chip shop that sold "Hollands" steak and kidney puddings. Lunch therefore was often steak and kidney pudding, chips peas and gravy, all for the princely sum of 75p !

I've never quite been able to replicate the taste of those puddings, but here's my best attempt! Each time I make it, it takes me back to those happy days!

Ingredients:

For the suet pastry:

400 g self-raising flour

200 g shredded beef suet

a little cold water

sea salt and freshly ground black pepper

For the filling:

600 g braising steak, cut into chunks

300 g  ox kidney

2 tablespoons seasoned flour

2 shallots finely sliced

a splash of worcestershire sauce

glass of red wine

cold water to fill pudding

sea salt and freshly ground black pepper

Let's start with the pastry. In a large bowl, firstly sift the flour and salt and give a good grind of black pepper. Now add the beef suet and mix into the flour using the blade of a knife. When well mixed add a few drops of cold water and continue to mix with the knife. Add further water as necessary, a few drops at a time and using your hands bring the mixture together until there is a smooth, elastic dough which easily comes away from the bowl sides.

Remove the pastry and cut 1/4 of the dough and put to one side to make the lid of the pudding later. With the remaining pastry, roll out on a well-floured surface. We're looking for a quite thick, evenly rolled circle of dough approximately 35 cm in diameter.

Line the bowl with the pastry, pushing down into the corners, ensuring no air bubbles! Set aside.

Take the ox kidneys, slice in half and using scissors snip out the cores. Chop the kidneys into similar sized (bite sized) chunks as the stewing beef, and toss in the seasoned flour. Chop the shallots and add to the kidney, beef mix.

Add the filling mix into the pastry lined bowl, ensuring the mix is evenly distributed. Add the glass of red wine, the splash of worcestershire sauce and top up to just below the top of the bowl with cold water. Season well with sea salt and black pepper.

Roll out the remaining pastry and dampen the edges. Now place on the top of the pudding and seal the pudding well. Now take a large sheet of baking foil, double it over and place over the pudding, leaving a pleat in the centre to allow for expansion. Secure the foil with  cooking string. Don't forget to make a string handle for lifting out after cooking.

Place the pudding into a large steamer and steam for a minimum of 5 hours.

When cooked remove from the steamer, take off the foil lid and place a large serving plate upside down over the pudding. Turn the pudding out and serve immediately to your appreciative family or guests.

I serve this simply with green vegetables and perhaps some mashed potatoes.

The smell will be amazing as you cut into the soft suet pastry and the delicious filling and wonderful gravy spills out!

Enjoy a taste of the past!

Comments

[Alan]

Thanks for a great recipe Paul.
It was totally wasted on my New Zealand children but for a lad from Radcliffe it was pure nostalgia.
I had trouble getting the suet, so substituted vegetable shortening, which worked well.

Cheers

[Paul]

Alan, thanks for your kind words - great to know you made the pudding, hope it brought some memories of home back to you - suggest you try the Lancs hot pot next!

[Lorraine]

Hi Paul, how many people does this serve what size dish do you use?

Thanks!

Lorraine

[Paul]

Hi Lorraine, this serves 6 comfortably, 4 if greedy like us :)

[Caroline Webster]

Nice recipe! just made me hungry today. Never knew that kidney would make my mouth all watery hehe

[coach outlet stores]

Love it, love it, love it!*