steak & kidney puddings

Grimbal

I learned a little tip from my lovely Nan: after lining the bowl with your pastry, cut a 50p sized piece out of the bottom. Then add filling, fluid & top. Whilst steaming, the juices run out of the hole & flavour the pastry.

ClaireLR

Well, at half past three the MIL rang and said she was coming down to visit so I asked her to stay for tea, so had my fingers tightly crossed then that it would work!

It was lovely!! I even managed to get it out of the basin in one piece, assumed it would break into pieces when I tried to get it out! Think the only thing I did wrong was roll the pastry out to thick, it was 2cms thick in places :rotfl::rotfl::rotfl:

Still gorgeous tho, had it with brocolli carrots and sweetcorn and lashings of gravy, NOM!

merlot123

I love Hollands Steak & Kidney puddings, so I thought I would make one myself last night. I made suet pastry etc, it didn't taste the same as shop bought ones, the inside was lovely ,I steamed the pudding for 5 hours, but was really disappointed with the pastry.

Any ideas how I can make it nearer to the shop bought ones as possible?

Thank you in anticipation.

merlot123

squeaky

What recipe did you use for the pastry?

merlot123

http://www.deliaonline.com/how-to-cook/baking/how-to-make-suet-pastry.html

I used this recipe, it did look like the picture, however it just isn't what I was expecting. I wanted the pastry to taste like Hollands Steak Pudding.

merlot123

Flibsey

to be honest nothing you cook at hom will ever taste like shop bought because you wont be putting in the chemical additives.

squeaky

merlot123 wrote: »

http://www.deliaonline.com/how-to-cook/baking/how-to-make-suet-pastry.html

I used this recipe, it did look like the picture, however it just isn't what I was expecting. I wanted the pastry to taste like Hollands Steak Pudding.

merlot123

Hmm... that's pretty much the standard mix for suet pastry - though a pinch of salt wouldn't go amiss.

As has been said - it's difficult to completely copy a commercial version because there will be additives and some of the more expensive ingredients (like suet) will be swapped out in part or in full for something a lot cheaper with some sort of additive making up for difference in taste or texture.

I don't really know what to suggest - other than accepting that the taste is different, but that the meal itself is (presumably) cheaper? and healthier.

Have a read of the ingredients next time you are shopping - see if there's anything that you might be able to copy.

AHA!! http://www.hollandspies.co.uk/our-pies/pie-range

With a link to the ingredients... http://www.hollandspies.co.uk/our-pies/pie-range/details/ingredients/4

And guess what? I can't see suet in the ingredients list - they use lard and oil :eek:

KENL_3

This cannot be beaten!
4oz. self raising flour
4oz. suet
2oz. breadcrumbs
Pinch salt & baking powder
Approx. 4 tbsps cold water to mix

The breadcrumbs make it incredibly light. Works every time!

merlot123

[QUOTE=squeaky;47083765

Have a read of the ingredients next time you are shopping - see if there's anything that you might be able to copy.

AHA!! http://www.hollandspies.co.uk/our-pies/pie-range

With a link to the ingredients... http://www.hollandspies.co.uk/our-pies/pie-range/details/ingredients/4

And guess what? I can't see suet in the ingredients list - they use lard and oil :eek:[/QUOTE]


Well, I never, no suet in the ingredients, no wonder it didn't taste like I wanted it too.

You are right, I will have to accept the difference, it was a lovely dish and homecooked with no additives, my tastebuds will have to adapt.

Thank you to all who have helped.

merlot123.

Jojo_the_Tightfisted

Now I want snake 'n' pygmy pud with chips.