Suet Pudding Amy Kinney Food

TRADITIONAL STEAK AND KIDNEY PUDDING

Steps:

• Preheat the oven to 350 F/180 C. Heat a large casserole dish on the stove, add the drippings and heat until slightly smoking. Add the beef cubes and the kidney, stir well until all the meat is browned. Add the onion , carrots, and stir again.
• Sprinkle the flour over the meat and vegetables and stir thoroughly.
• Add the stock, red wine, bay leaf , parsley, and tomato puree. Bring to a gentle boil, then reduce the heat and cover with a lid. Place in the hot oven and cook for 1 hour.
• Remove the casserole from the oven, season with salt and pepper to taste, and leave it to cool.
• Make the pastry. Place the flour, baking powder , and salt into a baking bowl. Add the suet and rub into the flour. Add enough cold water to form a stiff, slightly sticky dough. Leave it to rest for 30 minutes.
• Grease a 2-pint pudding basin with the butter. Divide the pastry into 2/3 and 1/3 parts and roll the larger piece of dough into a circle large enough to line the basin with an extra 1/2" border. Dust your hands with a little flour then carefully line the basin with the dough.
• Add the meat mixture and roll the remaining dough into a circle large enough to make a lid. Wet the overhanging lip of the basin with cold water, lay the lid on top and press firmly around the edge to seal.
• Cover the basin with two circles of greaseproof paper secured with kitchen string.
• Steam over rapidly boiling water for 2 hours. Check frequently to make sure water has not boiled dry. Top up with boiling water as needed.
• Remove the pudding from the steamer, remove the greaseproof paper, and serve.

STEAK & KIDNEY PUDDING

Steps:

• Melt 1 1/2 tbsp of the dripping in a large, non-stick pan. Fry the onions, carrot and bay leaves for 15 mins, stirring frequently, until golden.
• Mix the flour, mustard powder and some seasoning in a large bowl, then toss in the steak and kidneys until they are coated. Remove the vegetables from the pan with a slotted spoon and set aside. Add the remaining dripping to the pan and fry the meat until browned.
• Stir the stout into the remaining flour left in the bowl, then pour into the pan of meat with the stock, and stir over the heat until thickened to a gravy. Return the vegetables to the pan, cover tightly and simmer for 1 hr 15 mins-1 hr 30 mins, stirring frequently, so that the flour in the sauce doesn't stick to the bottom of the pan. If necessary, add a drop or two of water to loosen the consistency, but not too much as you want a thick gravy. The meat won't be completely tender, but it will cook further in the pudding. Set aside to cool or chill overnight.
• To make the suet pastry, put the flour, baking powder and suet in a bowl with 1/2 tsp salt. Pour in 150ml cold water and stir with a round-bladed knife to bring the mixture together as a dough. Tip onto a lightly floured surface, knead briefly until smooth, then cut off 1/4 and set aside.
• Very generously grease a 1.2-litre pudding basin. Roll out the biggest piece of dough to a circle large enough to line the inside of the basin right up to the rim. Press the pastry into the basin so that it is an even thickness, then spoon in the steak & kidney mixture. Roll out the remaining pastry to make a round to fit as a lid on top of the basin. Brush round the edge with water, then place on top of the filling, wetted-side down, and seal all the way round with the sides to enclose.
• Cover the basin with a double layer of greased baking parchment and foil, pleating them first to allow for expansion (alternatively, use muslin). Then tie with string, adding a string handle for easy lifting in and out of the pan.
• Put an upturned heatproof saucer in the base of a large pan and put the pudding basin on top. Pour in boiling water from the kettle to come 3/4 up the side of the basin, then cover the pan tightly with a lid. If you can't close the pan, cover tightly with foil instead and leave to simmer for 2 hrs over a low heat. If you need to, top with more boiling water, but if the seal is tight, this shouldn't be required.
• Remove the pudding from the pan and leave to settle for 5 mins, then turn out onto a plate, scatter with parsley (if you like), and serve with mash and greens.

SUET PUDDING

Steps:

• Sift together into a bowl the flour, baking soda, salt, cinnamon, clove, ginger and nutmeg. Add the suet, molasses, milk and raisins and mix thoroughly.
• Pack the mixture into a buttered pudding mold or suitable bowl and steam for 3 hours. (A steamer can be made of any deep, coverable pot: simply put some mason jar screw bands in the bottom, stand the mold on them and add water until it comes halfway up the mold. Cover and steam.) Serve with hard sauce.

SUET PUDDING, AMY KINNEY

Steps:

• 1 c flour 1/2 t salt 1/2 c chopped suet 1 or 2 eggs 1/2 c molasses 1/2 t sour milk 1 c raisins or dates Steam 20 min.