Steak and Kidney Pudding
Photo: Chris Jobling from Swansea, Wales, CC BY-SA 2.0
Steak and kidney pudding is a classic British suet-crust pudding, and this version comes from Mrs Beeton's Book of Household Management. Rump steak and kidney are layered raw into the crust, so as the pudding boils for four hours they cook in their own juices and make their own gravy. The sealed crust holds everything in, and the result is rich, soft and deeply savoury.
Instructions
Cut the steak into squares about 2.5 cm (1 inch) across. Cut each kidney into 8 pieces.
Make the suet crust by combining 175 g (6 oz) suet with every 450 g (1 lb) of all-purpose flour, then moisten with milk until it forms a dough. Line the basin with the crust, leaving a small piece to overlap the edge.
Cover the bottom of the basin with a layer of steak and a few pieces of kidney, and season with salt and pepper. Repeat the layers and seasoning until the basin is full, then pour in enough water to come within 5 cm (2 inches) of the top.
Moisten the edges of the crust and cover the pudding. Press the two crusts together so the gravy cannot escape, and turn up the overhanging pastry.
Wring out a cloth in hot water, flour it, and tie it over the pudding. Lower it into boiling water and boil for at least 4 hours, keeping it covered and never letting the water stop boiling. If the water level drops, top it up with hot water from a jug.
Remove the cloth and cut a round piece out of the top of the crust so the pudding does not burst. Serve at once in the basin, set in an ornamental dish or wrapped with a napkin pinned around it.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
