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Wednesday, 31 October 2012

How To Make Steak and Kidney Pudding Like Mother Used To Make

I remember as a child how succulent and tender the beef recipes my Mother used to cook were,with thick juicy gravy and a lovely creamy mash potato to soak it up.I wasn't so keen on the veg to go with it then though! Of course today I can't get enough of lovely vegetables! Here are a few recipes I used to love and I hope you enjoy them too!

Steak and Kidney Pudding image
Steak and Kidney Pudding


675  g./1 & 1/2 stewing steak,cubed
225 g./8 oz.ox kidney,diced ( use more beef if you don't like kidney)
50 g./2 oz. seasoned flour
2 onions,finely chopped
beef stock
275 g./10 oz. self raising flour
pinch of salt
150 g./5 oz. shredded suet


Coat the steak and kidney pieces with the seasoned flour
To make the pastry,sift the flour and salt into a bowl
Add the suet and enough cold water to mix to a soft rolling consistency
Roll out the dough and cut off and reserve a quarter 
Use the remaining dough to line a 2 ltr/3 pint basin
Mix the onions with the meat and put the meat into the basin
Add just enough stock to come half way up the meat mixture
Dampen the edges of the dough 
Arrange the remaining dough on top to form a lid,pressing the edges together firmly to seal
Cover with greased greeseproof paper and foil,making a pleat in the centre to allow room for the pudding to rise
Steam or boil for 4 to 5 hours or until the meat is tender
Serve in the basin
Make a gravy to serve with the pudding,or when you cut out the first portion,add a little hot beef stock and use this as gravy.

Serves 6

                                                    Video steak and kidney pudding