steak & kidney puddings

YORKSHIRELASS

I make a fab steak and kidney pudding and never pre-cook the meat. My recipe is as follows:

Make your suet pastry made with 8oz sr flour and 4 oz suet. Use 2/3 of the pastry to line a 1.5pt pudding basin and save the other 1/3 for the lid.

Coat 3/4lb of stewing steak and 1/4 lb kidney with a couple of tablespoons of flour and season. Mix in a finely chopped onion and put into the lined basin. Add 1/4 pint of beef stock.

Dampen the edges of the pastry and add the lid pressing together well. I then cover the basin in foil and put in the slow cooker for 5-6 hours adding enough boiling water to cover half of the basin.

It always turns out really well and is so easy to do!

Lucy_Lastic

I have made this many times and do the same as my mother always did (sorry Delia) - cook the meat (and onions) and make a nice gravy. Then I take out the meat with a slotted spoon and place in the pudding case (with a little gravy), reserving the rest of the gravy to pour over later. Yum!

Let us know how it turns out.

Tish_P

I made s&k pud for the first time a few weeks ago to a Nigella recipe where you essentially made a stew first, then made the suet pastry case and steamed it. I'm sure either way works fine, but the ones with raw meat have LONG steaming times (5 hours or so). I'm rarely in the house and awake for five hours in a row, so the pre-cooking one was better for me as you could make the stew one day and steam the whole thing the next day. It was delicious. Perfect winter food!

Here's the recipe - http://www.nigella.com/recipes/view/steak-and-kidney-pudding-153 - and as there are only 2 of us I made the whole filling recipe, scaled down the suet pastry ingredients to fit a smaller steaming basin, and froze the leftover filling - which looked like enough to make a second pudding at a later date. Even the scaled-down pudding fed us both to bursting, with enough leftovers for two more servings, so this is a generous recipe! I also used Worcester sauce instead of oyster sauce because that's what I had in the cupboard.

ClaireLR

Thanks for all the replies! Yorkshire lass I've pinched your recipe, it's very similar to the Delia one (thanks pastures new, I forgot Delia was online!). The only thing is I don't have a steamer or slow cooker so I've put the pudding basin in a saucepan of boiling water with the lid on, do you think it will cook ok this way? Thanks!

PasturesNew

ClaireLR wrote: »

I've put the pudding basin in a saucepan of boiling water with the lid on, do you think it will cook ok this way? Thanks!

That's the way it was done for 100s of years until they invented electricity, steamers and slow cookers

It's how my nan used to make it.

You just have to make sure it doesn't run out of water though, so keep checking it every 20-30 minutes.

ClaireLR

Oops noticed my first mistake, I've used a plastic pudding basin with a lid, the kind you get Christmas puddings in, and the lids popping off! The weight of the saucepan lid is holding it on at the moment, best keep an eye on it methinks!

YORKSHIRELASS

Hi Claire, Hope it went well! I made this for my brother recently - his wife is a vegetarian so he doesnt eat meat often - and he loved it.

Oh I just keep thinking about steamed pudding and custard now. Have run out of eggs so cant make one, maybe thats a good thing!

newleaf

YORKSHIRELASS wrote: »

I then cover the basin in foil and put in the slow cooker for 5-6 hours adding enough boiling water to cover half of the basin.

It always turns out really well and is so easy to do!

Brilliant! I've been making them for yonks and have always steamed them in my pressure cooker, I never ever thought of doing them in the slow cooker!

Jojo_the_Tightfisted

[whispers] Delia Smith's food is bland and tasteless - that's why she adds copious quantities of alcohol to everything.

tanith

YORKSHIRELASS wrote: »

Hi Claire, Hope it went well! I made this for my brother recently - his wife is a vegetarian so he doesnt eat meat often - and he loved it.

Oh I just keep thinking about steamed pudding and custard now. Have run out of eggs so cant make one, maybe thats a good thing!

You could make a suet sponge (not eggs needed) and custard.. I actually prefer the taste of suet in a sponge, its heavier but tasty..