Ingredients with Measurements:
- 1 lb beef steak, cubed
- 1/2 lb beef kidney, diced
- 1 large onion, chopped
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold water
- 1/2 cup suet
- 1 tbsp Worcestershire sauce
- 2 cups beef stock
- 2 tbsp cornstarch
- 1/4 cup cold water
Special equipment needed:
- 2-quart pudding basin
- Parchment paper
- Aluminum foil
- Steamer or large pot with a lid
Step-by-step instructions:
1. In a large bowl, mix together the flour, salt, and pepper. Add the suet and mix until it resembles coarse crumbs. Gradually add the cold water and mix until a dough forms.
2. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut a circle large enough to fit the bottom of the pudding basin and another circle large enough to fit the top of the basin with some overhang.
3. Grease the pudding basin and line the bottom with the smaller circle of dough. Press the dough against the sides of the basin.
4. In a separate bowl, mix together the beef, kidney, onion, and Worcestershire sauce. Season with salt and pepper.
5. Spoon the meat mixture into the pudding basin, packing it down tightly.
6. Cover the meat with the larger circle of dough, pressing the edges against the sides of the basin to seal.
7. Cut a circle of parchment paper and a circle of aluminum foil, both large enough to cover the top of the pudding basin. Place the parchment paper on top of the dough and then the aluminum foil on top of the parchment paper. Tie a string around the basin to secure the cover.
8. Place the pudding basin in a steamer or large pot with a lid. Fill the pot with enough water to come halfway up the sides of the basin. Cover the pot and steam the pudding for 3 hours.
9. In a small bowl, mix together the cornstarch and cold water to make a slurry.
10. In a saucepan, heat the beef stock over medium heat. Add the cornstarch slurry and whisk until the gravy thickens.
11. Remove the pudding from the steamer and let it rest for 10 minutes before removing the cover.
12. Invert the pudding onto a serving plate and serve with the onion gravy.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
5. Temperature:
Steam the pudding over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 550
Fat: 27g
Saturated Fat: 10g
Cholesterol: 120mg
Sodium: 900mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 2g
Protein: 32g
Substitutions for ingredients:
- You can use vegetable suet instead of beef suet for a vegetarian version.
- You can use chicken or pork instead of beef for the meat filling.
- You can use a premade pie crust instead of making the dough from scratch.
Variations:
- Add diced carrots and potatoes to the meat filling for a heartier pudding.
- Add a splash of red wine to the onion gravy for extra flavor.
- Use lamb instead of beef for a traditional British lamb and kidney pudding.
Tips and tricks:
- Make sure to pack the meat filling tightly into the pudding basin to prevent air pockets.
- Use a steamer or a pot with a lid to steam the pudding.
- Let the pudding rest for 10 minutes before removing the cover to prevent the dough from sticking.
Storage instructions:
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, wrap it in aluminum foil and place it in a steamer or a pot with a lid. Steam for 30-45 minutes until heated through.
Presentation ideas:
Serve the pudding on a large platter with the onion gravy poured over the top.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Serve with mashed potatoes and steamed vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Creamed spinach
- Glazed carrots
Troubleshooting advice:
- If the dough is too dry, add more cold water.
- If the pudding is not cooked through after 3 hours, steam for an additional 30 minutes.
Food safety advice:
Make sure to cook the pudding to an internal temperature of 160°F to ensure that the meat is fully cooked.
Food history:
Steak and kidney pudding is a traditional British dish that dates back to the 19th century. It was a popular dish among the working class because it was cheap and filling.
Flavor profiles:
This dish is savory and hearty, with a rich beef and kidney filling and a flavorful onion gravy.
Serving suggestions:
Serve the pudding with a side of mashed potatoes and steamed vegetables for a complete meal.
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Region: British