Steak and Kidney Pudding
Steak and Kidney Pudding
Ingredients:
25g/1oz Plain Flour
Salt and Black Pepper
675g/1 1/2lb Braising Steak, cut into 2.5cm/1 inch cubes
175g/6oz Ox Kidney, cored and cubed
25g/1oz Butter
1 Garlic Clove, crushed
1 large Onion, chopped
150ml/5fl.oz. Beef Stock
150ml/5fl.oz. Brown Ale
1 Bay Leaf
1 tbsp Worcestershire Sauce
1 tbsp Tomato Purée
325g/12oz Suet Pastry
Preparation:
1. Season the flour with salt and pepper and use to coat the steak and kidney on all sides. An easy way of doing this is to place the flour in a large plastic bag, add the meats and shake well. Shake off any excess flour but reserve as this extra flour will be added to the dish for thickening.
2. Melt the butter in a large saucepan, add the onions and garlic and sauté for 3 minutes.
3. Raise the heat, add the steak and kidney and seal on all sides, then sprinkle over the flour and stir. Cook for a further 2 minutes stirring constantly.
4. Gradually add the stock, ale, bay leaf, thyme, Worcestershire sauce and tomatopurée, mix well, bring to the boil then reduce the heat to a bare simmer and cook for 1-1/2 - 2 hours.
5. On a floured surface, roll out 2/3rds of the suet pastry to approximately 6mm/1/4 inch thickness (no thinner) and use to line a 1.7L/3 pint heatproof pudding basin, leaving any excess pastry hanging over the edges.
6. Spoon the cooked meat into the pastry lined basin and dampen the top edge of the pastry with water.
7. Bring a large saucepan half filled with water to the boil.
8. Roll the remaining third of pastry into a circle a little larger that the top of the basin. Use this to cover the pudding and seal the edges together well.
9. Cover the top with a large circle of greaseproof paper and tie in place with string.
10. Place in the pan of boiling water, ensuring the water comes half-way up the sides of the basin. Reduce the heat, cover with a lid and simmer for 2 hours, topping up with boiling water as necessary. Serve hot.