Steak & Kidney Puddings
An old favourite, who doesn't love a steamed pudding?
440g Steak, cut into ½" cubes
120g kidney
1 small onion, peeled and finely chopped
Salt and freshly ground black pepper
2 tsp fresh thyme leaves
¼ cup (heaped) plain flour
¾ pint beef stock
For the Suet pastry:
8 oz self-raising flour
4oz beef or vegetarian suet
Salt & freshly ground black pepper
¼ pint cold water
Foil Pudding Tins (small)
Grease Proof Paper or Tin Foil
String
Pastry Brush
Filling - In a large bowl put the meat, onion, salt & pepper. Toss lightly, add 2 tbsp of flour and mix well. Set aside.
Pastry - sift the flour and the salt into a large bowl. Add suet, salt & pepper. Lightly mix adding the water a little at a time. Cut through the dough using a round bladed knife as if you were making scones. Using your hands mix to form a soft dough.
Split into 6 equally sized balls. On a lightly floured surface roll out the pastry into a round disc approx 6mm/ ¼” thick.
Butter a small foil pudding tin and line with dough. Trim of the excess dough, reform the excess dough into a ball and set aside to form the lid.
Spoon filling into the pastry-lined tins. Don’t push the meat filling into the basin! Add the fresh beef stock nearly 2/3rds to the top not covering the meat completely.
Roll out a lid, cover the filling and fold the border over. Press together firmly to seal.
Cover with a double piece of buttered foil or greaseproof paper, pleated in the middle. Tie in place with string.
Steam for 2-3 hours, topping up with boiling water occasionally so the pan does not boil dry.