Ingredients with Measurements:
- 1 lb. beef steak, cut into small pieces
- 1/2 lb. beef kidney, cleaned and diced
- 1 large onion, chopped
- 2 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 cup beef stock
- 1/2 cup water
- 1/4 cup suet
- 2 eggs
- 1 cup milk
- 1/4 tsp. baking powder
Special equipment needed:
- 2-quart pudding basin
- Parchment paper
- Aluminum foil
- Steamer or large pot with a lid
Step-by-step instructions:
For the Steak and Kidney Pudding:
1. In a large bowl, mix together the flour, salt, and pepper.
2. Add the suet and mix until it resembles breadcrumbs.
3. In another bowl, mix together the beef, kidney, and onion.
4. Add the beef stock and water to the meat mixture and stir well.
5. Add the meat mixture to the flour mixture and mix until well combined.
6. Grease a 2-quart pudding basin with butter.
7. Spoon the meat mixture into the basin and level the top.
8. Cut a circle of parchment paper and place it on top of the meat mixture.
9. Cut a circle of aluminum foil and place it on top of the parchment paper.
10. Secure the foil and parchment paper with a string around the rim of the basin.
11. Place the pudding basin in a steamer or large pot with a lid.
12. Fill the steamer or pot with water until it reaches halfway up the pudding basin.
13. Cover the steamer or pot with a lid and steam the pudding for 3 hours.
For the Yorkshire Pudding:
1. Preheat the oven to 425°F.
2. In a large bowl, whisk together the eggs, milk, and baking powder.
3. Add the flour and whisk until well combined.
4. Grease a 9-inch baking dish with butter.
5. Pour the batter into the baking dish and bake for 20-25 minutes or until golden brown.
- Time:
Preparation time: 30 minutes
- Cooking time: 3 hours for the pudding, 20-25 minutes for the Yorkshire pudding
5. Temperature:
- Steaming temperature: Medium heat
- Oven temperature: 425°F
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 600 per serving
- Fat: 25g
- Protein: 35g
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 2g
Substitutions for ingredients:
- Beef suet can be substituted with vegetable shortening or butter.
- Beef stock can be substituted with chicken or vegetable stock.
- Beef kidney can be substituted with lamb kidney or omitted altogether.
Variations:
- Add mushrooms, carrots, or peas to the meat mixture for added flavor and nutrition.
- Use a different type of meat, such as lamb or pork, instead of beef.
Tips and tricks:
- Make sure the pudding basin is well-greased to prevent sticking.
- Make sure the foil and parchment paper are tightly secured to prevent water from entering the pudding.
- Serve the pudding with gravy or a side of vegetables for a complete meal.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, steam it for 1-2 hours or until heated through.
Presentation ideas:
- Serve the pudding on a large platter with the Yorkshire pudding on the side.
- Garnish the pudding with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Serve the pudding with a side of mashed potatoes or roasted vegetables.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed green beans
- Creamed spinach
Troubleshooting advice:
- If the pudding is too dry, add more beef stock or water to the meat mixture.
- If the pudding is too wet, add more flour to the meat mixture.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Steak and kidney pudding is a traditional British dish that dates back to the 18th century.
Flavor profiles:
- The pudding has a rich, savory flavor from the beef and kidney, while the Yorkshire pudding is light and fluffy with a slightly sweet flavor.
Serving suggestions:
- Serve the pudding with a glass of red wine or a pint of beer for a classic British meal.
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Region: British