Ingredients with Measurements:
- 1 lb beef steak, cut into small pieces
- 1/2 lb beef kidney, trimmed and cut into small pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 cup beef broth
- 1/2 cup red wine
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup suet (or butter, if preferred)
- 1/2 cup cold water
Special equipment needed:
- 2-quart pudding basin or heatproof bowl
- aluminum foil
- steamer or large pot with steaming rack
Step-by-step instructions:
1. In a large bowl, mix together the beef steak, kidney, onion, garlic, flour, salt, pepper, and thyme until well combined.
2. In a separate bowl, whisk together the beef broth and red wine, then pour over the meat mixture and stir until evenly coated.
3. In another bowl, sift together the flour, baking powder, and salt. Add the suet (or butter) and use your fingers to rub it into the flour mixture until it resembles coarse breadcrumbs.
4. Gradually add the cold water, stirring with a fork, until the mixture comes together to form a soft dough.
5. Roll out the dough on a floured surface to about 1/4-inch thickness. Cut a circle large enough to cover the top of the pudding basin, and a strip long enough to go around the rim of the basin.
6. Grease the pudding basin and line the bottom with a circle of dough. Press the strip of dough around the rim to seal it to the circle.
7. Spoon the meat mixture into the pudding basin, packing it down tightly.
8. Cover the top of the pudding with another circle of dough, pressing the edges together to seal.
9. Cut a piece of aluminum foil large enough to cover the top of the pudding basin, and fold a pleat in the center to allow for expansion. Place the foil over the pudding and tie it securely with kitchen twine.
10. Place the pudding basin in a steamer or large pot with a steaming rack. Add enough water to come halfway up the sides of the basin.
11. Cover the pot and steam the pudding over medium heat for 3 hours, adding more water as needed to maintain the level.
12. Carefully remove the pudding from the steamer and let it rest for 5 minutes before removing the foil and turning it out onto a serving plate.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
5. Temperature:
Medium heat for steaming
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 20g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Beef kidney can be substituted with lamb kidney or omitted altogether.
- Red wine can be substituted with beef broth or vegetable broth.
- Suet can be substituted with butter or vegetable shortening.
Variations:
- Add diced carrots, celery, and potatoes to the meat mixture for a heartier pudding.
- Use a different type of meat, such as lamb or pork, instead of beef.
- Add herbs or spices to the dough for extra flavor.
Tips and tricks:
- Make sure the meat mixture is packed tightly into the pudding basin to prevent air pockets.
- Use a steamer or large pot with a steaming rack to prevent the pudding from touching the bottom of the pot and burning.
- Let the pudding rest for a few minutes before turning it out onto a plate to prevent it from falling apart.
Storage instructions:
Leftover pudding can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, wrap the pudding in foil and steam for 30-45 minutes, or until heated through.
Presentation ideas:
Serve the pudding on a large platter with the red wine sauce drizzled over the top.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Serve with mashed potatoes and steamed vegetables.
Suggested side dishes:
Mashed potatoes, roasted root vegetables, steamed green beans.
Troubleshooting advice:
- If the dough is too dry, add a little more water until it comes together.
- If the pudding is too wet, steam for a little longer to allow the dough to cook through.
Food safety advice:
Make sure the meat is cooked to an internal temperature of 160°F to prevent foodborne illness.
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, as it was cheap and filling.
Flavor profiles:
Savory, meaty, rich, hearty.
Serving suggestions:
Serve with a side of mashed potatoes and steamed vegetables for a complete meal.
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Region: British