Steak and kidney pudding

Steak and kidney pudding

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1 quantity Suet pastry
1 quantity Basic steak and kidney

Method

  1. Roll out about one-third of suet pastry dough on a lightly floured work surface to make a round 30 cm in diameter and about 5 mm thick. Use to line a 1 litre pudding basin, draping dough loosely over a rolling pin to help lift it into the basin. Gently press dough into basin, being careful not to stretch or tear it. Roll out remaining dough into a round about 18–20 cm diameter.
  2. Spoon uncooked steak and kidney mixture into pastry-lined basin, filling it to within 1 cm of top. Mound meat a little in centre. Trim any excess dough from rim of basin and brush dough rim with cold water. Place round of dough on top, trim off excess and crimp edges all around rim to seal tightly.
  3. Place a lightly greased round of double thickness baking paper or single thickness foil over top of pudding, turning edges down all around to a depth of about 5 cm. Dip a clean dish towel in cold water and wring it dry. Spread it flat, sprinkle with flour and shake to remove excess.
  4. Place towel over top of pudding, floured side down, and tie securely with the string about 4–5 cm under rim. Knot 4 corners of cloth over top. Place basin in a large pan of fast-boiling water to come three-quarters up side of basin. Cover and boil steadily over moderate heat for 3½–4 hours. As water evaporates pour in more boiling water to maintain same level.
  5. To serve, remove towel and paper or foil then pin a folded napkin round basin. Serve straight from basin.

Note

  • If the pudding seems a little dry after cutting, pour in a small amount of boiling water to augment the gravy.
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