Steak and Kidney Pudding #2


1 lb (450 g) skirt beef
12 oz (350 g) beef kidney
1 medium onion, finely chopped
2 1/3 cup (175 g) mushrooms, sliced
salt and freshly ground black pepper
a few drops of Worcestershire sauce
2/3 cup (150 ml) 1/4 pint beef stock

for the suet crust pastry

2 cups (225 g) self-raising flour
6 oz (175 g) shredded suet
9 - 10 tablespoons cold water


1. Grease a 2 pint (1.2 litre) pudding basin. Cut the steak and kidney into 1/2 inch (1.25 cm) cubes, removing any fat. Use scissors to remove the core from the kidneys.

2. Put the steak and kidney in a bowl with the onion, mushrooms, salt, pepper and Worcestershire sauce and mix together well.

3. To make the pastry, put the flour, suet and a little salt into a bowl and gradually add the water. Mix to a soft but not sticky dough. Take one-third of the pastry and roll out on a lightly floured surface to a circle large enough to cover the top of the basin, set it aside. Roll out the remaining pastry and use it to line the basin.

4. Fill the basin with the meat mixture and add the stock. Dampen the edges of the pastry and cover with the pastry lid. Press the pastry edges together firmly to seal. Cover the pudding with a piece of greased greaseproof paper with a pleat in it, then a lid of foil.

5. Stand the basin in a saucepan and pour enough boiling water into the pan to come halfway up the sides of the basin.

6. Simmer for 3 1/2 - 4 hours, topping up with more boiling water when necessary. When cooked, lift out of the pan, remove the foil and greaseproof paper. Wrap the basin in a napkin and serve from the basin at the table.

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