STEAK & KIDNEY PUDDING
This classic British recipe by Elaine Paige uses suet pastry, lean stewing steak and a rich, thick stout gravy. Serve with creamy mash and fresh greens
Provided by Good Food team
Categories Dinner, Main course
Time 4h40m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 904 calories, Fat 45 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 1.6 milligram of sodium
STEAK AND KIDNEY PUDDING (PC)
Cooking steak and kidney pudding in a pressure cooker reduces the cooking time by more than half compared to the conventional method
Provided by Jerry Pank
Time 2h20m
Yield 6
Number Of Ingredients 15
Steps:
- Sift the flour and the salt into a large mixing bowl
- Season with black pepper
- Add the suet, a few drops of water and combine with the flour, using a palette knife
- Continue stirring, adding a few drops of water at a time until it starts to become a little clay-like
- Stop adding water now and mix with your hands
- Keep mixing until you have a smooth elastic dough. You can always make small adjustments by adding a little more flour or water as needed
- Divide the dough into ¼ for the lid and ¾ t line the bowl
- Roll out a circle, quite thick, about a foot in diameter and press into your pie-bowl
- Roll the remainder out as a lid so that it sits over the edges of the lined bowl
- Trim the meat and kidneys of excess fat etc. so you have the correct weight. Feed your cats or dogs with the remainder!
- Season the flour with salt, pepper and mustard
- Dredge the meat and kidney in the seasoned flour
- Add all of the filling ingredients to a separate bowl. Crumble in the Oxo cube. Mix well with your hands.
- Fill the suet-lined bowl with the filling ingredients.
- Shake any remaining flour over the top and just cover the meat with cold water
- Cover with a double layer of tin-foil, leaving a pleat for expansion
- Tie with kitchen string.
- Quarter fill the pressure cooker with boiling water.
- Place the bowl in the shallow trivet.
- Cook on high pressure for 2 hours.
- Allow the pressure to come down naturally.
Nutrition Facts : ServingSize 1 Serving, Calories 712 calories
SUET PUDDING
I remember my grandmother making this for Christmas, my mother used to make it and now I'm preparing it for our Christmas celebration.
Provided by Nancy
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 7
Number Of Ingredients 16
Steps:
- In a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well.
- Heat batter in a steamer over 1 inch of hot, but not boiling, water. Steam until a toothpick inserted comes out clean.
- In a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornstarch. Stir constantly until mixture thickens; stir in vanilla extract.
- Serve pudding and sauce warm.
Nutrition Facts : Calories 797.6 calories, Carbohydrate 125.3 g, Cholesterol 29.4 mg, Fat 30.5 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17 g, Sodium 1015 mg, Sugar 44.6 g
BEEF, ALE & PARSNIP PUDDING
A traditional steak and ale pie with suet pastry. Make the filling the night before then steam the pudding the following morning for a delicious Sunday lunch
Provided by Silvana Franco
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 15
Steps:
- Heat a large pan and cook the onion and lardons together for 5 mins until golden. Scoop out with a slotted spoon and set aside. Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat.
- Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Bring to the boil, then cover and simmer for 1½ hrs until the meat is tender.
- Generously butter a 1.5-litre pudding basin. To make the pastry, mix together the flour, mustard powder, suet and ½ tsp table salt. Add enough cold water, about 150ml, to make a soft dough. Remove one-quarter of the dough and set to one side. On a heavily floured surface, roll out the remaining dough to make a large round, big enough to line the basin.
- Carefully lay the pastry in the basin (aim to have 1cm of pastry overhanging the rim), then press the edges of the join together to seal. Roll out the remaining one-quarter into a circle big enough to cover the top.
- Pour off the cooking liquid from the filling into a small pan and set aside. Discard the thyme stalks. Spoon the filling into the lined basin and pour over 100ml of the cooking liquid. Fold over the overhanging pastry and brush with water. Place the lid on top, pressing firmly around the edges to seal.
- Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding. Cover with a pleated layer of foil and finally tie with string, making a loop for the handle so you can lift the pudding easily.
- Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan that's big enough to take the basin easily. Half-fill the pan with water and bring to the boil. Lower in the pudding, cover and simmer for 2 hrs, topping up with boiling water when necessary.
- Reheat the cooking liquid, bubbling it down a little so it reduces into a tasty gravy. Carefully lift out the pudding. Run a knife around the rim, then turn out and serve with gravy and greens, if you like.
Nutrition Facts : Calories 1072 calories, Fat 62 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 1.5 milligram of sodium
SPOTTED DICK
Steam a traditional fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with hot custard
Provided by Valerie Barrett
Categories Dessert, Dinner
Time 1h45m
Number Of Ingredients 9
Steps:
- Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest.
- Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.
- Shape into a fat roll about 20cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.
- Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1½ hours. Top up the pan with water from time to time.
- Remove from the steamer and allow to cool slightly before unwrapping. Serve sliced with custard.
Nutrition Facts : Calories 462 calories, Fat 19.9 grams fat, SaturatedFat 11.2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 34.5 grams sugar, Fiber 2.7 grams fiber, Protein 5.4 grams protein, Sodium 0.5 milligram of sodium
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