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Steak and kidney pudding

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Yields4 Servings
 3 lambs kidneys
 700g braising steak cut into cubes
 3 tblspn plain flour
 Salt and pepper
 4-5 tblspn veg/sunflower oil
 200ml red wine or stock
 1 onion , diced
 A few sprigs of thyme
 1-2 bayleaves
 500ml beef stock
 1 tblspn tomato puree
For the pastry ;
 350 g self raising flour
 175g suet
 0.5 tspn sea salt
 Cold water to bind
 A little butter to grease the bowl
1

To oven cook the meat ; preheat the oven to 170c

2

Rinse and pat dry the kidneys . Cut them in half , cut out the cores and then cut into pieces

3

Divide the flour between 2 bags and season with salt and pepper

4

Put the steak in 1 bag and the kidney in another . Shake the bags well that's coat in the seasoned flour

5

Heat a little oil in a large pan fry the meat in batches adding more oil if needed

6

Remove the browned meat and put it into an oven proof pan

7

Add some more oil and fry the onions over a low heat until softened. Stir the onion name through the meat in the casserole dish

8

Deglaze the frying pan with the wine , bring it to the boil , scraping up all the bits from the bottom of the frying pan .

9

Pour the wine , stock , herbs and tomato purée over the meat and onions and stir well

10

Put the pan on the hob and bring it to the boil. Reminds be a couple of ladlefuls of the gravy and reserve.

11

Put a lid on and oven cook for about 2 hours . If preferred cook on the hob for same length of time .

12

After 2 hours put on the hob or turn up the heat to thicken the gravy . Leave to cool.

13

Put the flour , salt and suet in a large bowl . Stir in just enough COLD water to make a soft pastry

14

Knead the pastry on a floured surface. Cut off about a 1/4 of the pastry and reserve

15

Butter a 2pint pudding bowl. Roll put the pastry to about anything thick about the size of a dinner plate

16

Line the bowl with the pastry , leaving an overhang

17

Remove the bayleaves from the mix and pour it into the pastry lined bowl.

18

Roll put the reserved pastry to make a lid . Place it over the pudding and seal with water, pressing the edges well to seal

19

Cover the pudding with a large pleated circle of baking paper . Make a pleat in the paper to allow expansion. Do the same with a circle of tin foil. Tie both tightly with string

20

Put the pudding on an upturned saucer in a large pan . Add enough boiled water to come halfway up the sides of the basin .

21

Cover the pan with a lid and and cook on a medium heat for 2-2.5 hours, adding more water if needed

22

Let the pudding stand for 5 minutes before serving , heat up the remaining gravy to serve with it

23

This can be cooked in the slow cooker for 6-8hours

24

The kidney can be swapped for 4oz of mushrooms , left whole and stored through the cooked steak and onions

Category,

Ingredients

 3 lambs kidneys
 700g braising steak cut into cubes
 3 tblspn plain flour
 Salt and pepper
 4-5 tblspn veg/sunflower oil
 200ml red wine or stock
 1 onion , diced
 A few sprigs of thyme
 1-2 bayleaves
 500ml beef stock
 1 tblspn tomato puree
For the pastry ;
 350 g self raising flour
 175g suet
 0.5 tspn sea salt
 Cold water to bind
 A little butter to grease the bowl

Directions

1

To oven cook the meat ; preheat the oven to 170c

2

Rinse and pat dry the kidneys . Cut them in half , cut out the cores and then cut into pieces

3

Divide the flour between 2 bags and season with salt and pepper

4

Put the steak in 1 bag and the kidney in another . Shake the bags well that's coat in the seasoned flour

5

Heat a little oil in a large pan fry the meat in batches adding more oil if needed

6

Remove the browned meat and put it into an oven proof pan

7

Add some more oil and fry the onions over a low heat until softened. Stir the onion name through the meat in the casserole dish

8

Deglaze the frying pan with the wine , bring it to the boil , scraping up all the bits from the bottom of the frying pan .

9

Pour the wine , stock , herbs and tomato purée over the meat and onions and stir well

10

Put the pan on the hob and bring it to the boil. Reminds be a couple of ladlefuls of the gravy and reserve.

11

Put a lid on and oven cook for about 2 hours . If preferred cook on the hob for same length of time .

12

After 2 hours put on the hob or turn up the heat to thicken the gravy . Leave to cool.

13

Put the flour , salt and suet in a large bowl . Stir in just enough COLD water to make a soft pastry

14

Knead the pastry on a floured surface. Cut off about a 1/4 of the pastry and reserve

15

Butter a 2pint pudding bowl. Roll put the pastry to about anything thick about the size of a dinner plate

16

Line the bowl with the pastry , leaving an overhang

17

Remove the bayleaves from the mix and pour it into the pastry lined bowl.

18

Roll put the reserved pastry to make a lid . Place it over the pudding and seal with water, pressing the edges well to seal

19

Cover the pudding with a large pleated circle of baking paper . Make a pleat in the paper to allow expansion. Do the same with a circle of tin foil. Tie both tightly with string

20

Put the pudding on an upturned saucer in a large pan . Add enough boiled water to come halfway up the sides of the basin .

21

Cover the pan with a lid and and cook on a medium heat for 2-2.5 hours, adding more water if needed

22

Let the pudding stand for 5 minutes before serving , heat up the remaining gravy to serve with it

23

This can be cooked in the slow cooker for 6-8hours

24

The kidney can be swapped for 4oz of mushrooms , left whole and stored through the cooked steak and onions

Steak and kidney pudding

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