Steak and kidney pudding

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 3 lambs kidneys
 700g braising steak cut into cubes
 3tblspn 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 SR 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
3
4
5

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

6
7
8
9

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

10
11
12
13

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

14
15
16
17

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

18
19
20
21

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

22
23
24
25

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

26
27
28
29

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

30
31
32
33

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

34
35
36
37

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

38
39
40
41

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

42
43
44
45

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

46
47
48
49

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

50
51
52
53

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

54
55
56
57

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

58
59
60
61

Line the bowl with the pastry , leaving an overhang

62
63
64
65

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

66
67
68
69

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

70
71
72
73

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

74
75
76
77

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

78
79
80
81

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

82
83
84
85

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

86
87
88
89

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

90
91
92
93

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
 3tblspn 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 SR 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
3
4
5

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

6
7
8
9

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

10
11
12
13

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

14
15
16
17

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

18
19
20
21

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

22
23
24
25

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

26
27
28
29

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

30
31
32
33

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

34
35
36
37

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

38
39
40
41

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

42
43
44
45

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

46
47
48
49

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

50
51
52
53

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

54
55
56
57

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

58
59
60
61

Line the bowl with the pastry , leaving an overhang

62
63
64
65

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

66
67
68
69

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

70
71
72
73

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

74
75
76
77

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

78
79
80
81

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

82
83
84
85

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

86
87
88
89

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

90
91
92
93

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

Steak and kidney pudding