Steak and Kidney PuddingWandering around Morrisons,  who appear to be taking food more seriously than their competitors at the moment, I came across a couple of nice packets of Ox Kidneys. What with the weather getting colder, it seemed about the right time for Steak and Kidney Pudding.

I have cooked my pud more or less the same way for years – I often use lamb kidneys because of the rich sauce they generate and I often only put the suet pastry on top as, in the words of my mother, we like a lot of gravy!

Today, however, I thought I would wander new directions and try something different. In our fridge we have the remnants of bottle of cider – well, why not? See what you think…

Recipe: Steak and Kidney Pudding with Ox Kidney and Cider

Summary: Slow steamed pudding enriched with herbs and cider. The quantities will depend on the size of your bowl

Ingredients

  • Good braising steak and ox kidneys – you need about 3 times as much steak than kidney
  • 1 large onion
  • 5 cloves garlic
  • olive oil
  • Handful of Sage
  • 1 tablespoon thyme
  • Salt and pepper
  • Beef Stock
  • 2 table spoons plain flour
  • Self Raising Flour and Shredded Suet – twice as much flour as suet
  • Water

Steak and Kidney Pudding cut openInstructions

  1. Make a pastry from Self-raising Flour and Shredded suet with a little salt and bound together with a little water. I cant predict the size of your bowl, but you don’t need to be very accurate here! Mix it to a firm dough, then put it in a bag in the fridge.
  2. Heat up olive oil in a large frying pan
  3. Chop your beef and kidneys into cubes and fry in batches till nicely browned. Set aside to cool.
  4. Fry the onions and garlic till golden and then add a couple of tablespoons of plaiun flour – you may need a little more oil.
  5. Fry gently, then add a little rich beef stock to de-glaze the pan and make a very thick gravy.
  6. Add around a cup or so of cider and let the whole lot thicken up.
  7. Add the chopped herbs and a tablespoon of Worcester sauce.
  8. Check the seasoning.
  9. Reduce a little more till you have a thick gravy, and then add it to the beef and kidneys – you are looking to give the meat a thick coating, not drown it!
  10. Set it aside to cool (or put it in the fridge for a bit.)
  11. Take you dough from the fridge and roll it out to about 5 mil or so thickness – you don’t want this too thin or it will break, but you don’t want it too heavy either!
  12. Butter a pudding bowl and line it with the dough, allowing lots to hang over the edge.
  13. Fill the bowl with the steak and kidney, packing it down, till it is completely full.
  14. Bring in the sides of the dough to create a lid and squeeze it tightly shut.
  15. Cover with pleated greaseproof paper and foil and tie with string.
  16. Steam in a large saucepan with the lid on for at least 4 hours – maybe 5. Make sure the water does not boil away!
  17. Once cooked, remove from the pan and turn upside down on a plate – carefully! This is when you discover whether you have sealed it properly or made the gravy too thin!

Quick notes

I served this tonight with Turnip roasted with paprika, garlic and lemon. Don’t cook a lit of potatoes as the suet it enough. This benefits from great quality beef!

Preparation time: 30 minute(s)

Cooking time: 5 hour(s)

Number of servings (yield): 6